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Glazed Strawberry Cookies

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
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3-1/2 dozen


  • 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
  • 1/4 cup plus 2 tablespoons strawberry jelly
  • 3/4 cup confectioners' sugar
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons 2% milk


  • 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. 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.
Nutrition Facts
1 cookie: 121 calories, 5g fat (3g saturated fat), 16mg cholesterol, 70mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.
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  • Emily
    Dec 19, 2019

    I am not a novice baker, but I really struggled with these cookies. The first batch I let sit in the fridge for 30mins before I baked them for 10mins at 375 and they came out as one giant flat cookie conglomeration. I let them cool a bit and they came off the baking sheet in crumbles. I waited for 2 days before trying the rest of the dough, thinking that maybe the butter needed to be cooler. This batch came out the same way as the first. The third group of cookies I made as thin as I dared and baked for only 6 minutes. They still spread out a ton but at least I got them off the pan and they did not cook like one giant cookie mess. Finally I gave up and just baked the dough without the jelly. All this was made with the same dough so best I can say now is that either I made a mistake with the ingredients or this cookies are just intended to be made very precisely. If you make these, keep an eye on them so that they just barely turn brown on the edges, which in my experience was around 6mins and not nearly 10-12 and keep them very spaced out and use very minimal jelly. I'd love know know what I did wrong, because the crumbley bits are delicious, but I don't think I'll dare to make them again.

  • Jordan
    Oct 21, 2018

    Delicious, it tastes great