Independence Day Sugar Cookies

Happy Independence Day, America!

Today, we are celebrating the 4th of July & I hope you are too. Maybe you have been celebrating all weekend and are relaxing today. Maybe you are getting together with friends and family for a cookout. I feel like every time I attend a summer cookout there is always so much food – Americans just love food! 

This Fourth of July I decided to make a lighter sweet treat for all of my gluten free family & friends to enjoy. This dessert also incorporates fruit which makes me feel a little less guilty when I eat them. The great thing about this recipe is the base is just a made-from-scratch, gluten free sugar cookie - so, dig this recipe up for Christmas time, too!


  • 2 sticks butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 2 3/4 cup gluten free 1:1 flour (or regular flour if you do not follow a GF diet)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • Strawberries
  • Blueberries



  1.  In a small bowl, combine the flour, baking powder, and salt. Set aside.
  2. In a large bowl, mix the butter and sugar until well combines. Add the egg and vanilla extract. 
  3. Add the flour mixture to the wet mixture and combine until fully incorporated.
  4. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes (seriously - only 30 minutes - of the dough with be as hard as a rock)
  5. While the dough is chilling, preheat the over to 325 degrees. 
  6. Once 30 minutes is up, remove the dough from the refrigerator and roll it out between two pieces of parchment paper. 
  7. Cut into desired shapes and place on to a cookie sheet.
  8. Bake for 12-15 minutes or until the cookies edges are golden brown.
  9. To make the frosting, in a small mixing bowl, combine the cream cheese and powdered sugar and beat with a hand mixer. 
  10. After cookies have cooled completely, top with cream cheese frosting, strawberries, and blueberries. 
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