Glazed Strawberry Cookies Recipe

Glazed Strawberry Cookies Recipe
Glazed Strawberry Cookies Recipe photo by Taste of Home
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Glazed Strawberry Cookies Recipe

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I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 ounces strawberry gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • FILLING:
  • 1/4 cup plus 2 tablespoons strawberry jelly
  • 3/4 cup confectioners' sugar
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk

Directions

Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.
Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.
Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.
Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed. Yield: 3-1/2 dozen.
Originally published as Glazed Strawberry Cookies in Cookies & Candies Bookazine 2015, p12

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 ounces strawberry gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • FILLING:
  • 1/4 cup plus 2 tablespoons strawberry jelly
  • 3/4 cup confectioners' sugar
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  1. Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.
  2. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
  3. Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.
  4. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.
  6. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed. Yield: 3-1/2 dozen.
Originally published as Glazed Strawberry Cookies in Cookies & Candies Bookazine 2015, p12

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