Strawberry Cut Out Cookies with Chocolate Icing

Strawberry Cut Out Cookies with Chocolate Icing



It’s all about the pink today.

It’s Valentine’s Day!

There is pink and red everywhere I turn.

I even painted the tray pink to match the cookies, which now that I’m looking at it might have been a bit much. But I really like the tray in pink, maybe just not with pink cookies on top of it. Maybe they match too much!

Well, it certainly didn’t affect the yumminess of the cookies at all. Because really there can not be anything wrong with chocolate and strawberry if you ask me.

These cookies have a sweet, light strawberry flavor and are iced with chocolate icing.

They remind me a little of chocolate covered strawberries, which I happen to LOVE. Thinking of chocolate covered strawberries has me thinking of these delicious Chocolate and Strawberry Scones which would be perfect on Valentine’s Day. I hope to have enough time to whip up a batch of those before the day is over.

These cookies are so pretty, the COLORED Cookie Dough makes them look so great, don’t overdo the food coloring, a little goes a long way!

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5 from 1 vote

Strawberry Cut Out Cookies with Chocolate Icing


  • 1 cup salted butter
  • 1 1/2 cups powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons strawberry extract
  • 2 drops soft pink Americolor food coloring
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Chocolate Icing

  • 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon water
  • 1 tablespoon corn syrup
  • 2 drops brown coloring


  • Preheat oven to 400°
  • Cream together butter and powdered sugar.
  • Mix in egg and vanilla and strawberry extract along with 2 drops soft pink coloring.
  • Blend in flour, baking powder and salt.
  • Mix until the dough forms a ball.
  • Roll out on floured surface and cut with cookie cutter,
  • Bake at 400° for 7-9 minutes, until bottom of cookies are golden but tops are not browned yet.
  • Cool completely before icing.
  • Mix powdered sugar, cocoa powder with water, corn syrup and coloring until smooth and creamy. Add more water or powdered sugar to adjust the consistency you prefer to pipe with. I piped the icing with a #3 tip.


Strawberry Cut Out Cookies

Hope you have a Happy Valentine’s Day!!!


  1. Hi, I was thinking of making these for my long distance boyfriend, and I was wondering if the chocolate icing will become solid after a short period of time. I wanted to make these to send it out to him, and I would like to send them as fresh as possible.

    1. I’m not sure on that one, add 1/4 teaspoon and try it to see if like the flavor, add more until you reach the desired taste would be my suggestion

  2. Hey Diane!
    Is it really “1½ cups powdered sugar” not confectioners sugar like the recipe for cherry cut out cookies.

    Best wishes!

    1. Confectioners sugar is powdered sugar. I started writing powdered sugar as people out of the states mentioned the labeling is different. It is the same sugar. Sometimes it’s called 10X.

    2. Oooh nooo! I always thought confectioners is granulated :/ that’s the problem when you are not from the U.S. I think! Thanks a lot!

  3. Hi, these cookies look so elegant! I’ve been looking for a chocolate icing for cookies that would harden so the cookies can be stacked. I’m planning to cover the whole surface of some shortbread cookies with chocolate icing.

    Does this chocolate icing harden so that it would be ok and hold up well if the cookies were stacked?

    Thank you!

    1. Yes, this chocolate glaze icing dries hard and cookies are able to be stacked, just allow them to harden completely 18-24 hours, depending on how thick the icing is that you apply.
      I have more posts if you want to take a look at chocolate icing.

  4. Hi I made this recipe up this evening , following the uk equivalent in measurements but the dough appears to be too wet. I have rolled it in clingfilm and put it in the fridge overnight. Have you any suggestions as to why it is too “wet”

    1. be sure to go over the recipe measurements, there is not a lot of liquid, and the flour is 3 cups. You can add additional flour. The cookie dough is not wet at all. It should be soft and easy to roll out with no refrigeration needed. If I were you I’d add 1/4 cup flour at a time until you have a cookie dough you can work with. Refrigeration will not help wet dough it only makes it firm, not dryer.

  5. I attempted these cookies a few days ago and added strawberry flavor instead of strawberry extract and the taste was medicinal. What brand of extract do you use. The dough is a very nice dough, rolls out beautifully. One last question, you are using salted butter and two teaspoons of salt – is that correct – seems like alot of salt.

    1. The recipe is written as I made it, with 1 teaspoon of salt and yes I use salted butter If you don’t prefer as much salt in your cookies go right ahead and reduce it. The strawberry flavor adds sweetness so I prefer a little more salt in these, (but it’s not 2 teaspoons of salt) I use all types of brands of extracts, LorAnns is one of my favorites here is a link to one they have this one says it’s “super” strength I haven’t used it but thought I’d share it in case you interested you would most likely need to adjust the amount you use and here is a Natural Strawberry Flavor I do try to use natural flavors instead of artificial when I can, they taste much better, and if all else fails and I’m looking for a flavor they typically have some at Walmart. I have lots of extracts, more than 30, I’m sure you’ll be able to find some at local cake supply stores if there are any near you. I gave you some Amazon links in you plan to order some.
      Happy Baking!

    1. about 36, it will depend on how thick you roll the dough, I roll mine 1/4″ thick and the size/shape of your cookie cutter.

  6. I just made four batches of these. I refrigerated for a full day due to time restraints. I rolled these out without any use of fluor! I rolled it to 1/4” thicknesd and did get about 36 cookies. These cookies taste great. What a keeper this recipe is. Such an honest recipe!

    1. I’m so happy you like the recipe, I have lots of varieties and flavor of cut out cookies let me know if you need help finding any others, they are on the “recipes” tab under cookies if you ever want to see more.

    2. Fantasitc, I’ll be looking them up soon. I’m JUST starting to do royal icing cookies for my business, and I have had a devil of a time finding a no chill recipe that WORKED. Thank again, you have a new fan. 🙂

  7. I’m trying this recipe for a school project, do I need to add the food coloring? Will the color of the cookies look bad if I don’t include the color?

  8. I’m also making my cookies into butterflies that are about 3 and a half inches. How many do you think it will make?

    1. I typically get 3 dozen cookies with a 2 1/2 in cookie cutter rolled 1/4″ thick. so maybe 2- 2 1/2 dozen.

  9. Can the chocolate that is piped on be used with a stencil? Wasn’t sure it would be stiff enough. Thanks! Adding this to the Valentine cookie menu and wanted to use a stencil with the chocolate.

    1. I’m not sure, you could always use cocoa powder if it doesn’t work, test it on a paper plate to ski if you get the desired effect you want.

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