Valentine Sugar Cookies Strawberry (Print version)

Buttery sugar cookies with a natural strawberry topping, shaped into romantic forms for festive sharing.

# What You Need:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Strawberry Icing

08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons strawberry purée from 5 to 6 fresh strawberries
10 - 1 tablespoon lemon juice
11 - Pinch of salt
12 - Pink or red gel food coloring, optional

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture; beat until fully combined.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
05 - Divide dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out chilled dough to 1/4 inch thickness. Cut into heart shapes or desired forms using cookie cutters.
08 - Place cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 9 to 11 minutes until edges are just golden brown. Remove from oven and cool completely on wire racks.
10 - Blend fresh strawberries into a smooth purée using a blender or food processor. In a bowl, whisk together powdered sugar, 2 tablespoons strawberry purée, lemon juice, and salt until smooth. Adjust consistency by adding more purée for thinner icing or more powdered sugar for thicker consistency. Add gel food coloring if desired.
11 - Decorate cooled cookies with strawberry icing using a piping bag or small offset spatula. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • The dough is forgiving and gentle—no temperamental chilling or fussy techniques required.
  • Fresh strawberry icing tastes nothing like those neon-pink store versions and actually tastes like strawberries.
  • They look impressive on a plate but honestly take less time than you'd expect.
02 -
  • Don't skip the chilling step—warm dough spreads during baking and you'll end up with flat, thin cookies instead of tender little hearts.
  • Fresh strawberry purée varies in water content, so start with 2 tablespoons and add more until you get the right consistency rather than dumping it all in at once.
03 -
  • If your strawberry icing is too thin, let it sit at room temperature for 10 minutes and it will naturally thicken as the sugar dissolves and sets.
  • Add 1/2 teaspoon of almond extract to the dough for a subtle flavor dimension that pairs beautifully with strawberry icing.
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