Valentines Strawberry Sugar Cookies (Printable)

Tender strawberry sugar cookies topped with crisp royal icing, ideal for festive sharing and sweet moments.

# Components:

→ Strawberry Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 0.5 teaspoon almond extract
09 - 0.25 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 mixed with 0.25 cup water
13 - 0.5 teaspoon lemon juice
14 - 0.5 teaspoon vanilla extract
15 - Pink or red gel food coloring

# Method:

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. Mix until fully combined.
04 - Gradually add the dry ingredient mixture, mixing just until incorporated. If dough appears dry, add milk one tablespoon at a time until the dough comes together without stickiness.
05 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate 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 0.25 inch thickness. Cut out heart shapes or desired Valentine shapes using cookie cutters.
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 mixture with 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 to desired shade.
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 strawberry flavor is delicate and real—not artificial—because freeze-dried berries keep their essence without adding moisture.
  • Royal icing transforms plain cookies into something that feels handmade and special, even if you've never decorated before.
  • These cookies stay soft inside with crispy edges, that perfect texture that makes people reach for just one more.
02 -
  • Freeze-dried strawberries need to be ground finely before mixing into dough, or you'll get odd little crunchy bits instead of a cohesive strawberry flavor distributed throughout.
  • If your royal icing seizes up or gets grainy, it usually means you've overbeaten it or added powdered sugar too quickly—start over with fresh egg whites rather than trying to salvage it.
  • Don't skip the chill time on the dough; warm dough spreads and loses its clean edges when cut, and your heart shapes won't look as crisp and defined.
03 -
  • Room temperature ingredients make a genuine difference—cold eggs and butter don't incorporate smoothly and can lead to a grainier texture in your final cookies.
  • If you're making these more than a day ahead, store unfrosted cookies in an airtight container; decorate them the day of or day before serving so the icing looks fresh and glossy.
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