Save on Pinterest

Glazed Strawberry Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Makes

3.50 dozen

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
Glazed Strawberry Cookies Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  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. 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.

Nutrition Facts

1 cookie: 121 calories, 5g fat (3g saturated fat), 16mg cholesterol, 70mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Recommended Video