Valentine Strawberry Cookies
These buttery, lightly pink cookies are soft in the center with a gentle strawberry tang, perfect for gifting, cookie exchanges, or a cozy dessert.
Ingredients
For the cookie dough
- 1 cup Unsalted Butter, softened to room temperature If using salted butter, reduce added salt.
- 1 cup Granulated Sugar Or coconut sugar for a hint of caramel flavor.
- 2 large Eggs Or vegan substitute: 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- 1 tsp Pure Vanilla Extract Or try almond extract for a different aroma.
- 2.5 cups All-Purpose Flour Or a 1:1 gluten-free blend.
- 1 tsp Baking Powder Check it’s fresh for proper rise.
- 0.5 tsp Salt Omit if using salted butter.
- 1 cup Fresh Strawberries, finely chopped and drained Alternatively use 2 tbsp freeze-dried strawberry powder for concentrated flavor without extra moisture.
- 1–2 drops Natural Red Food Coloring Optional for a pinker color.
For the icing
- 2 cups Powdered Sugar Aim for cornstarch-free if possible.
- 2–4 tbsp Milk or milk alternative To thin the icing.
- Edible Glitter, Sprinkles, Candy Hearts, or Royal Icing For decorating.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream 1 cup softened butter and 1 cup granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in 2 eggs, one at a time, then add 1 tsp vanilla extract. Mix until combined.
- In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt.
- Gradually add dry ingredients to the wet mixture. Mix until just combined; avoid overmixing to keep cookies tender.
- Fold in 1 cup finely chopped fresh strawberries or 2 tbsp freeze-dried strawberry powder. Add 1–2 drops natural red food coloring if desired and gently mix until color is even.
Baking
- For drop cookies: scoop tablespoon-sized mounds onto prepared sheets 2 inches apart. For cut-outs: wrap dough in plastic and chill 30–60 minutes, then roll and cut shapes.
- Bake for 8–12 minutes, until edges are set and tops look slightly matte. Larger cookies may need up to 12 minutes.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing
- For icing: whisk 2 cups powdered sugar with 2–4 tbsp milk (add a tsp at a time) until smooth and spreadable. Tint as desired and decorate with sprinkles, edible glitter, or candy hearts.
- Allow icing to set before stacking or packaging.
Notes
Freeze-dried strawberry powder is a great swap for intense flavor without adding wetness. If using fresh strawberries, pat them dry and chop very small to avoid soggy dough.