Valentines Day Strawberry Sugar (Printable Version)

Strawberry-infused sugar cookies with smooth royal icing, ideal for festive celebrations.

# What You'll Need:

→ Strawberry Sugar Cookies

01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ teaspoon almond extract
09 - ¼ cup freeze-dried strawberries, finely ground
10 - 1–2 tablespoons milk, as needed

→ Royal Icing

11 - 3 cups powdered sugar, sifted
12 - 2 large egg whites or 4 tablespoons meringue powder plus ¼ cup water
13 - ½ teaspoon lemon juice
14 - ½ teaspoon vanilla extract
15 - Pink or red gel food coloring, optional

# Directions:

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 2–3 minutes.
03 - Add the egg, vanilla extract, and almond extract. Mix until thoroughly combined.
04 - Gradually add the dry ingredients, mixing just until incorporated. If the 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 ¼-inch thickness. Cut out heart shapes or desired Valentine designs.
08 - Arrange cookies 2 inches apart on prepared baking sheets.
09 - Bake 8–10 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 mixed with water and lemon juice until frothy.
11 - Gradually add powdered sugar and vanilla extract, beating on low speed until smooth and glossy.
12 - Add gel food coloring as desired and mix thoroughly.
13 - Add drops of water for flooding effect or additional powdered sugar for piping outlines, as needed.
14 - Decorate cooled cookies as desired. Allow icing to set completely before storing.

# Expert Suggestions:

01 -
  • The cookies stay tender for days, which means you can actually make them ahead without that sad, stale-by-tomorrow feeling.
  • Freeze-dried strawberries give you real fruit flavor without turning your dough into a soggy mess, and they look like little speckles of joy.
  • Royal icing sets to a glossy, professional-looking finish that makes even wobbly decorating look intentional.
02 -
  • Sift your powdered sugar for icing—lumps will clog your piping tips and create streaky, frustrating decorating moments.
  • Room temperature ingredients blend together smoothly, but room temperature eggs especially make a difference in how well the dough comes together without being overmixed.
  • Don't skip the chilling step; warm dough spreads like a pancake and loses the heart shape you cut so carefully.
  • Freeze-dried strawberries must be ground finely or they create little crunchy bits in the dough that won't incorporate smoothly into the tender crumb you're trying to build.
03 -
  • Make the dough the day before and it actually tastes better—time in the fridge lets flavors meld and develops a more complex taste.
  • Use meringue powder instead of raw eggs in your royal icing; it tastes identical, sets identically, and lets you relax about food safety.
  • Keep your piping bag in a tall glass while you fill it so your hands stay clean and both hands are free to guide the bag into position.
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