Valentines Day Strawberry Sugar (Print View)

Tender strawberry sugar cookies topped with glossy royal icing, ideal for festive sharing and gifting.

# Components:

→ Strawberry Sugar Cookies

01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ teaspoon almond extract, optional
09 - ¼ 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 ¼ cup water
13 - ½ teaspoon lemon juice
14 - ½ teaspoon vanilla extract
15 - Pink or red gel food coloring, optional

# Preparation Steps:

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 extract, and almond extract if using. Mix until combined.
04 - Gradually add the dry ingredients, mixing just until incorporated. If the dough seems dry, add milk one tablespoon at a time until it comes together but is not sticky.
05 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to ¼-inch thickness. Cut out heart shapes or desired Valentine-themed shapes.
08 - Place 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 extract, 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 additional 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 give you that pure berry flavor without making the dough wet or crumbly.
  • Royal icing sets up glossy and smooth, making these feel like something from a bakery display case.
  • You can make the dough ahead and bake whenever inspiration strikes, which takes the pressure off last-minute baking.
02 -
  • Don't skip the chilling step—dough that goes straight into the oven warm will spread too much and bake unevenly, ruining those heart shapes.
  • Use meringue powder instead of raw egg whites if you're worried about food safety; it performs identically in royal icing and lets you relax.
  • When you think the cookies are done, they should look slightly underbaked in the center—they firm up as they cool and that's what gives you tender, not crispy.
03 -
  • Make the dough up to three days ahead and refrigerate it, so you can bake fresh cookies the morning you want to give them.
  • If your royal icing is too thick to pipe smoothly, add water literally one drop at a time—it's easier to thin than to thicken back up.
  • Room temperature ingredients matter for creaming; cold butter won't incorporate air, and cold eggs won't emulsify smoothly.
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