These strawberry cut out cookies bring a delightful twist to classic sugar cookies, combining a soft, no-spread texture with a sweet burst of real strawberry flavor. Perfect for special occasions or simply to brighten your day, these cookies are as الجميل in appearance as they are delicious in taste.
Why You’ll Love This Recipe
These cookies are designed to be simple yet impressive. The dough requires no chilling, which saves time and makes the process more enjoyable. The addition of freeze-dried strawberries and strawberry emulsion gives them a naturally vibrant flavor and a soft pink hue without artificial coloring.
You’ll also appreciate how well these cookies hold their shape during baking. Whether you’re cutting hearts, stars, or fun seasonal designs, the edges stay clean and defined. The texture is soft and tender, making every bite melt in your mouth. Paired with a smooth, creamy frosting, they deliver a balanced sweetness that feels both indulgent and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (222g) butter, softened
1 cup (230g) granulated sugar
2 teaspoons strawberry baking emulsion
1 egg
2 3/4 cups (418g) all-purpose flour
1/2 cup ground freeze dried strawberries (from 1 heaping cup before grinding)
2 teaspoons baking powder
Frosting + Toppings
1/2 cup (111g) butter, softened
3 cups (321g) powdered sugar
2 teaspoons clear vanilla
up to 1/4 cup heavy cream
sprinkles or additional freeze dried strawberries for decorating
Directions
Start by preheating your oven to 350°F (180°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat.
Grind the freeze-dried strawberries in a food processor until you achieve a mixture of fine powder and small pieces. Set this aside.
In a large mixing bowl, cream together the butter and granulated sugar for about 2 minutes until light and fluffy. Add the strawberry emulsion and egg, mixing until fully combined.
Next, add the flour, ground strawberries, and baking powder. Begin mixing slowly, then increase the speed until a soft dough forms. The dough should feel smooth and pliable, similar to modeling dough. If needed, adjust with a small amount of flour or water.
Roll out the dough on a lightly floured surface to a thickness of 1/4 to 1/2 inch. Cut into desired shapes using cookie cutters and place them onto the prepared baking sheet.
Bake for 7 to 10 minutes, or until the centers look set and no longer glossy. Allow the cookies to cool completely before frosting.
For the frosting, beat the butter until smooth. Gradually add powdered sugar, alternating with small amounts of heavy cream, mixing well after each addition. Once thick and creamy, add the clear vanilla and mix again. Adjust consistency with more cream if necessary.
Spread or pipe the frosting onto the cooled cookies and decorate as desired.
Servings and timing
This recipe yields approximately 28 cookies, each about 3 inches in size. Preparation takes around 25 minutes, while baking requires 7 to 10 minutes per batch. In total, you can expect the entire process to take about 40 minutes from start to finish.
Variations
You can easily customize these cookies to suit different tastes and occasions. If you prefer a milder flavor, replace the strawberry emulsion with vanilla extract. For a citrus twist, add a bit of lemon zest to the dough.
For a richer finish, dip half of each cookie in melted chocolate after baking. You can also experiment with different frostings, such as cream cheese frosting or a light glaze instead of the traditional buttercream.
Adding food coloring can enhance the pink tone if you want a more vibrant appearance for themed events.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to maintain their texture.
If you’d like to store them longer, freeze the cookies for up to 3 months. Place them in layers separated by parchment paper inside a sealed container. For frosted cookies, freeze them first on a tray until firm, then transfer to storage.
To enjoy after freezing, let them thaw at room temperature. Reheating is not necessary, as these cookies are best served soft and fresh.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture and can affect the dough texture. Freeze-dried strawberries are recommended.
Do I need to chill the dough?
No, this dough is designed to be used immediately without chilling.
Why didn’t my cookies spread?
This recipe is formulated to prevent spreading, which helps maintain clean shapes.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before rolling and baking.
What can I use instead of strawberry emulsion?
Vanilla extract is a good substitute, though the strawberry flavor will be less intense.
How do I know when the cookies are done?
The centers should look set and slightly puffy, not shiny.
Can I make these cookies without frosting?
Yes, they are delicious on their own or with a light dusting of powdered sugar.
How do I make the frosting thicker?
Add more powdered sugar gradually until you reach the desired consistency.
Can I double the recipe?
Yes, simply double all ingredients while keeping the same method.
Are these cookies suitable for decorating with icing?
Absolutely, their firm shape makes them ideal for detailed decorating.
Conclusion
Strawberry cut out cookies are a fun and flavorful way to elevate a classic treat. With their soft texture, vibrant taste, and easy preparation, they are perfect for celebrations or everyday baking. Whether you keep them simple or decorate them elaborately, these cookies are sure to impress and satisfy every sweet craving.
