Valentines Day Strawberry Sugar (Printable version)

Tender sugar cookies infused with strawberry, finished with a smooth, glossy royal icing topping.

# What You’ll Need:

→ Strawberry Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract
09 - 1/4 cup freeze-dried strawberries, finely ground
10 - 1 to 2 tablespoons milk, as needed

→ Royal Icing

11 - 3 cups powdered sugar, sifted
12 - 2 large egg whites or 4 tablespoons meringue powder plus 1/4 cup water
13 - 1/2 teaspoon lemon juice
14 - 1/2 teaspoon vanilla extract
15 - Pink or red gel food coloring, optional

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, salt, and ground freeze-dried strawberries. Set aside.
02 - In a large bowl, cream the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla, and almond extract. Mix until combined.
04 - Gradually add the dry ingredients, mixing just until incorporated. If the dough seems dry, add milk 1 tablespoon at a time until it comes together but is not sticky.
05 - Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out heart shapes or desired Valentine-themed shapes.
08 - Arrange cookies 2 inches apart on prepared baking sheets.
09 - Bake 8 to 10 minutes, or until edges are just turning golden. Cool completely on a wire rack.
10 - In a large bowl, beat egg whites or meringue powder with water and lemon juice until frothy.
11 - Gradually add powdered sugar and vanilla, beating on low speed until smooth and glossy.
12 - Tint with gel food coloring as desired.
13 - Adjust consistency with a few drops of water for flooding or more powdered sugar for piping outlines.
14 - Decorate cooled cookies as desired. Allow icing to set completely before storing.

# Expert Advice:

01 -
  • The freeze-dried strawberries dissolve into the dough so completely that you get flavor without any grittiness or moisture problems.
  • These cookies stay tender for days, which means you can actually bake them ahead without the usual staling panic.
  • Royal icing gives you that bakery-shop shine and crunch without requiring any fancy equipment or decorating experience.
02 -
  • Freeze-dried strawberries must be ground finely or your dough will have little chunks that create dry spots; a spice grinder or food processor takes 30 seconds and changes everything.
  • Room temperature ingredients aren't just a suggestion—cold eggs and cold butter create a broken, separated batter that produces dense, tough cookies instead of tender ones.
  • Royal icing made with meringue powder is safer than raw egg whites and works identically, so there's no reason not to make that switch for peace of mind.
03 -
  • Make your royal icing the day before decorating so it rests and any tiny air bubbles rise to the surface and pop, giving you a smoother, more professional-looking finish.
  • If your icing is too thick to pipe smoothly, resist adding water—instead, let it sit out for 10 minutes at room temperature, which allows it to relax naturally without becoming runny.
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