Sweet Strawberry Heart Sugar Cookies Recipe
These Sweet Strawberry Heart Sugar Cookies combine a classic tender sugar cookie base with a glossy, vibrant strawberry glaze for a delightful, melt-in-your-mouth treat. Perfect for Valentine’s Day or any occasion that deserves a heartfelt touch, these cookies feature a buttery dough enriched with vanilla and cream of tartar for texture, topped with a bright, slightly tangy strawberry glaze enhanced with lemon zest and a sprinkle of pink sanding sugar for sparkle.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Base
- 2 ½ 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
- 1 ½ teaspoons pure vanilla extract
Strawberry Heart Glaze
- 1 ½ 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)
Seasonings & Extras
- Pink sanding sugar (optional, for garnish)
- Fresh mint leaves (optional, for plating)
Instructions
- Preparing the Dough: In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating until well combined to create a smooth, moist dough.
- Combining & Chilling: Gradually incorporate the dry ingredients into the butter mixture, stirring gently with a wooden spoon or spatula until just combined to avoid gluten development. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 45 minutes to firm up the butter and make the dough easier to handle.
- Roll & Cut Hearts: On a lightly floured surface, roll the chilled dough to a ¼-inch thickness. Use a heart-shaped cookie cutter to cut out shapes. Arrange the hearts on a parchment-lined baking sheet, spacing about 1 inch apart for even baking.
- Baking the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until edges are lightly golden but centers remain soft for a tender texture. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Making the Strawberry Glaze: Puree fresh strawberries until smooth, then strain to remove seeds. In a saucepan, combine the strawberry puree, water, and sugar, and bring to a gentle simmer while stirring until sugar dissolves. Stir in lemon zest, then whisk in the cornstarch slurry and cook for 1 to 2 minutes until thickened but still pourable. Remove from heat and cool to about 120°F (49°C).
- Finishing the Hearts: Fill a piping bag with the strawberry glaze fitted with a small round tip. Pipe small hearts onto the center of each cooled cookie. Optionally, sprinkle pink sanding sugar over the glaze for a sparkling finish. Allow glaze to set for 15 to 20 minutes before serving or storing.
Notes
- Chilling the dough is crucial for easy rolling and prevents excessive spreading during baking.
- The glaze should be warm enough to flow easily but cool enough to set quickly without running off the cookies.
- Strain the strawberry puree thoroughly to ensure a smooth glaze without seeds.
- Cookies are best enjoyed within 2 to 3 days when stored in an airtight container.
- For a dairy-free version, substitute butter with a plant-based margarine.
Keywords: strawberry sugar cookies, heart-shaped cookies, strawberry glaze, Valentine's Day cookies, sugar cookie recipe, fruit glaze cookies, butter sugar cookies
