They look beautiful and taste even better. These Strawberry Iced Sugar Cookies are a little taste of summer. A good cookie is my weakness, and these cookies are irresistible. I can guarantee that these strawberry cookies are going to become your favorite, too. You can whip them up in nearly no time at all, which is a good thing because once you have a taste you are going to be making these cookies on repeat.
More irresistible recipes: Chai Sugar Cookies, S’more Chocolate Chip Cookies, Apple Cider Cupcakes, Cut Out Sugar Cookies and Pumpkin Bread with Chai Cream Cheese Frosting.
My main goal is to create easy meals that can be enjoyed by the whole family. These days it seems like we are getting pulled in a thousand ways, except toward our homes and our dinner table. Dinner is the perfect time to take a deep breath and talk as a family, doesn’t matter if there are 2 of you or 10. I want to be able to help encourage you and provide doable meals that can help make this time happen.
More doable family meals: Sloppy Joe Pasta Casserole, Sheet Pan Dinner, Creamy Sausage Pasta and White Sauce Chicken Enchiladas.
- 1 cup cold butter
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- Dash of salt
- extra sugar for topping
- 2 cups powdered sugar
- 2 Tbsp strawberry jam or jelly
- 1 to 2 Tbsp milk
- Preheat oven to 350 degrees. Prep baking sheet with parchment paper. This keeps the edges of the cookies from browning.
- In large mixing bowl cream 1 cup butter and 1 cup sugar. This takes about 5 minutes. It should be nice and smooth.
- Add in 1 1/2 tsp vanilla and 1/2 tsp almond extract. Add in egg mix for about 15 seconds.
- In a separate bowl mix 3 cups of flour, 1 1/2 tsp baking powder and a dash of salt.
- Slowly add dry ingredients to wet. While mixing you may need to scrape down the sides to get it fully mixed. Mine starts out very crumbly then I scrape down the sides and mix. Repeating this until mixed.
- This dough does NOT need to be refrigerated. Roll dough out onto floured surface. Roll to about 1/4 inch thick.
- Cut out cookies with a round cookie cutter.
- Place cut out cookies on prepped baking sheet. Bake for 6-8 minutes. They will stay light on top so don’t over bake! Let cool for about 10 minutes on baking sheet.
- While cookies are baking make your strawberry icing. Using a kitchen aid with the whisk attachment or a medium size bowl using a hand mixer, mix together 2 cups powdered sugar and 2 Tbsp strawberry jam. Add in 1 Tbsp milk. Mix until combined. You don’t want your icing to be too runny. If it is still too thick add in 1 more Tbsp milk. Depending, you may need a little more milk. But be very careful you do not add too much milk, or you will have a runny mess.
- Once cookies have cooled drizzle icing on top. Once the icing has started to set, about 3 minutes, sprinkle sugar on top.
Be sure to leave a comment or tag me on Instagram @plantpraypick anytime you make one of my recipes. I love hearing from you and seeing my recipes in your kitchens. My goal is to bring us back to our kitchens and families back to the dinner table together.
Your dough will be crumbly. Don’t stop mixing it. You can even use your hands to finish getting it mixed together. This dough recipe also does not need to be chilled. But, if you need to you can make this dough ahead of time and store it in the fridge, covered, for up to 24 hours before rolling it out into cookies. When it comes to your icing you want to make sure to fully mix the ingredients before adding more milk.
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