Valentine Strawberry Cookies
Soft, subtly strawberry-scented cookies with a pale pink hue, perfect for classroom treats, last-minute dessert for a date night, or simple homemade gifts.
Ingredients
Main ingredients
- ½ cup unsalted butter, softened Substitute light olive oil spread in a pinch, but texture will differ.
- 1 cup granulated sugar Brown sugar will make them chewier and darker.
- 1 large egg For egg-free, use ¼ cup applesauce + 1 tsp ground flax mixed with 3 tbsp water.
- 1 tsp vanilla extract
- 2 cups all-purpose flour For gluten-free, try a 1:1 GF blend and add 1–2 tsp xanthan gum if not included.
- 1 tsp baking powder Provides lift — do not substitute with baking soda unless you also add an acid.
- ¼ tsp salt
- 3 Tbsp freeze-dried strawberry powder OR ¼–⅓ cup strawberry purée; freeze-dried gives color without extra moisture.
Optional glaze
- 1 cup powdered sugar
- 2–3 Tbsp strawberry purée
- 1–2 tsp milk Use plant milk for dairy-free.
Instructions
Preparation
- Cream butter and sugar in a bowl with an electric mixer (or by hand) until the mixture is light, fluffy, and slightly pale — about 2–3 minutes.
- Add the egg and vanilla. Beat until combined and smooth.
- Stir in the freeze-dried strawberry powder or the strawberry purée.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients. Mix until just combined; avoid overmixing.
- Cover and chill the dough for 30 minutes.
Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the dough into small rounds or press into cookie cutters for hearts. Place them 1–2 inches apart on the sheet.
- Bake for 10–15 minutes. Watch the edges — they should be set and barely golden while the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Optional Glaze
- Whisk powdered sugar with strawberry purée and milk until smooth. Dip or drizzle over cooled cookies and let the glaze set before stacking.
Notes
These cookies are great for room temperature storage in an airtight container for up to 3 days. For best results, chill the dough for better texture and shape retention.