1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, cream cheese, and sugar until smooth.
3. Add the egg, vanilla extract, and strawberry puree, mixing until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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