Valentines Day Strawberry Sugar (Print)

Tender, strawberry-flavored sugar treats with glossy royal icing and festive decorations.

# Components:

→ 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, 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 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract to the creamed mixture. Mix until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. If dough appears dry, add milk one tablespoon at a time until the dough comes together without becoming sticky.
05 - Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate 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 one-quarter inch thickness. Cut out heart shapes or desired Valentine-themed shapes using cookie cutters.
08 - Place cut cookies 2 inches apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until the edges are just turning golden brown. Cool cookies completely on a wire rack.
10 - In a large bowl, beat egg whites or meringue powder mixture with lemon juice until frothy.
11 - Gradually add powdered sugar and vanilla extract to the egg white mixture, beating on low speed until the icing reaches a smooth and glossy consistency.
12 - Add gel food coloring to achieve desired pink or red hue, stirring until evenly distributed.
13 - Modify consistency by adding water a few drops at a time for flooding technique, or additional powdered sugar for piping outlines.
14 - Apply royal icing to cooled cookies using piping bags or spreading techniques as desired. Allow icing to set completely before storing.

# Expert Advice:

01 -
  • The dough stays soft and forgiving, so even if your heart-shaped cookies aren't perfectly symmetrical, they'll still taste like you spent hours on them.
  • Royal icing lets you be as creative or minimal as you want—simple white glaze or elaborate piped details, both feel impressive.
02 -
  • Freeze-dried strawberries are essential—regular fresh or even thawed frozen strawberries add too much moisture and will give you a dense, spreading cookie that never sets up right.
  • Room temperature butter and egg make an enormous difference in texture; cold ingredients won't incorporate properly and you'll end up with a grainy, sad dough.
03 -
  • For extra strawberry punch, add ½ teaspoon of strawberry extract to the dough—it deepens the flavor without adding moisture.
  • Keep a small spray bottle of water next to your icing bowl while decorating; one or two mists thins it instantly if it stiffens up while you're working.
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