Introduction

Sweet Strawberry Heart Sugar Cookies offer a tender buttery base topped with a glossy, fruity glaze that’s perfect for any heartfelt occasion. These melt-in-your-mouth treats combine the charm of classic sugar cookies with the fresh taste of strawberries and a hint of lemon zest. They’re as delightful to make as they are to share.

Four heart-shaped cookies made from light brown dough are placed on a wooden board. Each cookie has a hollow heart-shaped center filled with halves of fresh red strawberries. The cookies are dusted with white powdered sugar, giving a soft contrast to the red strawberries and light brown dough. The wooden board and blurred background create a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups (310 g) all-purpose flour
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
1½ teaspoons pure vanilla extract
1½ cups fresh strawberries, hulled and pureed
¼ cup (60 ml) water
2 tablespoons granulated sugar (adjust to taste)
1 teaspoon lemon zest
½ teaspoon corn starch mixed with 1 tablespoon cold water (slurry)
Pink sanding sugar (optional, for garnish)
Fresh mint leaves (optional, for plating)

Instructions

Step 1: In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Step 2: In a separate bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add the egg and vanilla extract to the butter mixture and beat until combined, creating an emulsion to lock in moisture.
Step 4: Gradually add the flour mixture to the butter-sugar blend, stirring gently with a wooden spoon or spatula just until the dough forms a shaggy mass. Avoid over-mixing.
Step 5: Gather the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 45 minutes to firm up the butter.
Step 6: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to ¼-inch thickness.
Step 7: Use a heart-shaped cookie cutter to cut out cookies and place them about 1 inch apart on a parchment-lined baking sheet.
Step 8: Bake the cookies for 10–12 minutes, until the edges are lightly golden but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the glaze, puree the strawberries and strain through a fine mesh sieve to remove seeds.
Step 10: In a saucepan, combine the strawberry puree, water, and sugar. Bring to a gentle simmer, stirring until sugar dissolves.
Step 11: Stir in lemon zest, then whisk in the corn starch slurry. Cook for 1–2 minutes until the glaze thickens enough to coat the back of a spoon but remains pourable.
Step 12: Remove from heat and let the glaze cool to about 120°F (49°C), warm enough to flow but cool enough to set quickly.
Step 13: Transfer the glaze to a piping bag fitted with a small round tip. Pipe a tiny heart onto each cooled cookie.
Step 14: Optionally, sprinkle pink sanding sugar over the wet glaze for sparkle. Allow glaze to set for 15–20 minutes before serving or storing.

Tips & Variations

Chilling the dough is essential for sharp cookie edges and preventing spreading while baking.
For a more intense strawberry flavor, add a teaspoon of strawberry extract to the glaze.
Swap fresh strawberries for frozen if out of season, just thaw and drain excess liquid before pureeing.
Use red or pink sanding sugar to enhance the festive look for holiday or valentines treats.
For a vegan version, substitute the butter with a plant-based margarine and use a flax egg instead of a chicken egg.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week but allow them to come to room temperature before serving. Glazed cookies are best enjoyed the same day as the glaze sets, but if stored, keep them separate with parchment paper to avoid sticking. Reheat gently in a warm oven for a few minutes if desired.

How to Serve

The image shows three small heart-shaped pastries on a white plate with a white marbled surface underneath. Each pastry has a golden brown crust forming the heart shape with a soft, slightly fluffy texture. Inside the crust, there are fresh red strawberry slices arranged in a layered pattern, with some overlapping each other. The strawberries look juicy and bright, with a glossy finish. The pastries are sprinkled with a light dusting of white powdered sugar, which also covers parts of the plate and surface, adding a soft contrast. Small bits of dried rose petals or crumbs are scattered around the pastries on the plate, giving a delicate touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and baking. Just keep it tightly wrapped to prevent drying out.

What if I don’t have cream of tartar?

You can omit the cream of tartar, but it helps keep the cookies tender and maintain their shape. Without it, expect a slightly different texture, though the recipe will still work well.