Strawberry and Cream Gluten Free Breakfast Cookies
Posted in: Breakfasts and Brunches Tagged: Cookie, BreakfastRecipeContest, lemon, breakfast, Strawberry
A cookie or a delicious breakfast treat? You decide! A light lemon flavored cookie pairs perfectly with the delicious strawberry preserves from Bonne Maman.
Ingredients
- Cookie
- 2 sticks (1 cup) salted butter, softened at room temperature
- 1/3 cup honey
- 1/2 cup granulated sugar, divided
- 1 teaspoon lemon extract
- 1 teaspoon fresh lemon zest
- 1 egg, room temperature
- 2-1/2 cup sweet white sorghum flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup Bon Mamam Stawberry Preserves
- Cream Cheese Frosting
- 4 oz. cream cheese
- 2 tablespoons unsalted butter, softened at room temperature
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 350 degrees. Line a stainless steel baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until fluffy. Add in the honey, 1/4 cup sugar, and lemon extract and mix until well combined. Add in the egg and stir until smooth.
- Sift the sorghum flour, baking powder, and salt together. Gradually mix the wet and dry ingredients together until well combined, about 1 minute.
- Place the remaining 1/4 cup of sugar into a small bowl.
- Place 2 tablespoons of dough in your hand; roll together to form a ball. Roll the dough in the sugar until coated on all sides. Place the dough onto the baking sheet. With a glass or the palm of your hand, flatten the dough into a 2" round. Using a tablespoon sized, round measuring spoon, create an indentation in the center of the dough, Be sure not to press all the way through. Be sure the cookies are 2" apart.
- Fill each hole with one teaspoon of Bonne Maman Strawberry Preserves.
- Bake for 12-13 minutes. Allow the cookies to sit on the baking tray for five minutes before transferring to a cooking rack. Allow the cookies to cool completely before applying the icing.
- Place the cream cheese, butter, and lemon extract into a food processor and pulse until just combined and creamy. The frosting should be smooth. Place the frosting into a piping bag and apply the frosting in a back and forth motion to cover the face of the cookie.
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