Place freeze dried strawberries into a food processor. Process until it is a fine powder. Set aside.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 2-3 minutes on medium speed until smooth and fluffy. Scrape down bowl.
¾ Cup Vegan Butter, 3 ounces Vegan Cream Cheese
Add the sugar and beat another 2 minutes. Scrape down bowl.
¾ Cup Sugar
Add the vanilla and lemon juice. Beat on medium for about 30 seconds.
1 teaspoon Vanilla, 2 teaspoon Lemon Juice
Turn the mixer to lowest setting, slowly add the flour and salt. Mix until just combined. Stop to scrape down bowl to make sure all dry ingredients are incorporated.
2 Cup Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt
Once dough is mixed, remove half of the dough from the bowl and place on a piece of plastic wrap. Gently form the dough into a rectangular shape and wrap it with the plastic wrap. Place in the refrigerator for 2 hours.
Leave remaining ½ dough in the mixing bowl. Add the strawberry powder and mix on low just until well combined. Turn this dough onto a piece of plastic wrap and repeat steps above. Refrigerate for 2 hours.
1 Cup Freeze Dried Strawberries
Once the dough has chilled, unwrap half of the dough and place on a sheet of parchment paper. Use a rolling pin to roll it out into a rectangle about 9 inches x 12 inches in size. Repeat with the second half of the dough.
Stack on sheet of dough on top of the other. Use a sharp knife to trim the edges to form a perfect rectangle.
Start from the longest edge, roll the dough over on itself to make a cylinder. If the dough cracks as you're rolling, just gently press it back together. It will not be visible later. If it becomes too difficult to handle, refrigerate for 30 minutes and try again.
Once the dough has been formed into a log. Re-wrap it in plastic wrap and place in the freezer for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Remove the chilled dough and brush with a little water. Sprinkle the outside of the dough with graham cracker crumbs, gently pressing them on with your hand. It should stick easily.
1 Cup Gluten-Free Graham Cracker Crumbs
Once all sides are well coated, using a sharp knife slice into ¼” thick pieces and place onto the lined baking sheets leaving about 1 inch between cookies. Be careful not to get cracker crumbs on the striped sides of the cookies because they will burn during baking.
Bake for 14-15 minutes until edges are stiff. Remove and cool on the baking sheet for 10 minutes. Then carefully move to a cooling rack to cool completely.