Valentines Strawberry Sugar Cookies (Printable)

Sweet strawberry sugar cookies with a glossy royal icing, ideal for festive occasions and gifting.

# What You'll Need:

→ 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 plus 0.25 cup water
13 - 0.5 teaspoon lemon juice
14 - 0.5 teaspoon vanilla extract
15 - Pink or red gel food coloring

# How to Make It:

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 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 degrees Fahrenheit. 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-themed shapes using cookie cutters.
08 - Arrange 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 with lemon juice until frothy. Alternatively, combine meringue powder and water, then beat 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 Suggestions:

01 -
  • These cookies taste like strawberries without being overly floral—the freeze-dried fruit is the secret weapon.
  • Once you nail the royal icing, you'll feel like a pastry chef, which is the best kind of kitchen confidence.
  • They stay fresh for days, so you can bake ahead and avoid the Valentine's Day stress spiral.
02 -
  • If your royal icing turns grainy or breaks, it's usually because you added powdered sugar too fast or your bowl had a speck of egg yolk in it—start over with a clean bowl and go slowly.
  • Freeze-dried strawberries matter immensely here; regular strawberries add too much moisture and won't give you that concentrated flavor.
03 -
  • If you're piping intricate designs, make a piping bag practice run on a piece of parchment first to get the pressure and speed right.
  • A drop of corn syrup in your royal icing gives it an even glossier, more professional shine—I learned this from a pastry chef friend and never looked back.
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