{"id":68572,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/glazed-strawberry-cookies\/"},"modified":"2024-10-14T10:43:14","modified_gmt":"2024-10-14T15:43:14","slug":"glazed-strawberry-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/glazed-strawberry-cookies\/","title":{"rendered":"Strawberry Cookies"},"content":{"rendered":"<p>These strawberry cookies are incredible. They use strawberry gelatin powder to color and flavor the dough and strawberry jelly, forming a delicious center that spreads as the cookies bake. The white icing stands out on the pretty pink cookies, making them a wonderful springtime or summertime dessert. These are very nice cookies to bring to a party or give as a gift if the recipient can refrigerate them quickly.<\/p>\n<p>Mixing everything together takes some time, so it&#8217;s worth it to prepare extra dough for long-term freezing. Once you assemble a few cookies, you&#8217;ll find the recipe is a lot easier than it looks. It&#8217;s worth the effort and these cookies may become a regular feature in your repertoire of cookies and treats.<\/p>\n<h2>Strawberry Cookies Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033537\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_2_.jpg?fit=700%2C1024\" alt=\"Pretty In Pink Strawberry Sandwich Cookies | Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter:<\/strong> You&#8217;ll cream the butter with the sugar to incorporate more air into the dough.<\/li>\n<li><strong>Confectioner&#8217;s sugar:<\/strong> This helps the dough become lighter.<\/li>\n<li><strong>Egg:<\/strong> A large egg binds the ingredients together.<\/li>\n<li><strong>Vanilla extract:<\/strong> This subtle flavor makes the strawberry flavor seem much more full.<\/li>\n<li><strong>All-purpose flour:<\/strong> This has the right amount of protein and gluten for well-formed cookies.<\/li>\n<li><strong>Strawberry gelatin:<\/strong> This will flavor and color the dough.<\/li>\n<li><strong>Baking soda:<\/strong> This will help the cookie dough rise a bit during baking.<\/li>\n<li><strong>Cream of tartar:<\/strong> This activates the baking soda. Don&#8217;t substitute baking powder for baking soda and cream of tartar. Baking powder uses those two ingredients in a different ratio than this recipe requires.<\/li>\n<li><strong>Strawberry jelly:<\/strong> Your cookie filling and a source of flavor. Use jelly and not jam.<\/li>\n<li><strong>Confectioner&#8217;s sugar:<\/strong> This helps thicken the jelly and milk. It also sweetens the icing.<\/li>\n<li><strong>Milk:<\/strong> 2% milk turns the confectioner&#8217;s sugar into a spreadable icing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033538\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_3_.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Cream the butter and confectioners sugar in a large bowl until they&#8217;re blended. Then, beat in the egg and the vanilla extract. Whisk the flour, gelatin powder, baking soda and cream of tartar together in another bowl and gradually add this mixture to the creamed mixture.<\/p>\n<h3>Step 2: Divide and chill the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033540\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_5.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Divide the dough into four portions and shape each into a disc. Cover and refrigerate for 30 minutes until firm enough to roll out.<\/p>\n<h3>Step 3: Make the filling and assemble the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033542\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_7_.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 375\u00b0F. Beat the jelly and confectioner&#8217;s sugar together in a small bowl. Sprinkle flour on a large, flat surface and roll out one portion of the dough to 1\/8-inch thickness. Flour a 2 inch round cookie cutter and cut out cookies from the dough. Place 1\/2 teaspoon of filling in the center of half of the cut-out cookies and cover those cookies with the other, unfilled cookies. Press all around the edges of the dough with a fork to create a seal. Place those cookies on ungreased cookie sheets, two inches apart. Repeat with the rest of the dough and filling.<\/p>\n<h3>Step 4: Bake and cool the cookies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033543\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_8_.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cookies for 10 to 12 minutes until the edges turn light brown. Leave the cookies on the baking sheets to cool for two minutes, and then move the cookies to a wire rack and let them cool down completely.<\/p>\n<h3>Step 5: Make the icing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033544\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_9_.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Mix the confectioner&#8217;s sugar and milk in a small bowl until the mixture is smooth. Drizzle the icing over the cookies and let them stand until the icing sets.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_16_.jpg?fit=700%2C1024\" alt=\"Pretty pink, jelly filled, strawberry sandwich cookies with step-by-step instructions from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h2>How to Store Strawberry Cookies<\/h2>\n<p>Store these cookies in an airtight container in the refrigerator for up to one week. Place parchment paper or wax paper between them if you are storing them stacked in layers.<\/p>\n<h3>Can you freeze strawberry cookies?<\/h3>\n<p>You can freeze the dough for these cookies. After forming the discs of dough, wrap the ones you aren&#8217;t going to bake with in freezer-safe plastic wrap and place them into a freezer container. Freeze for up to three months. When you&#8217;re ready to use them let them thaw in the refrigerator until they become soft enough to roll out. Then you can prepare and bake the cookies as directed.<\/p>\n<h2>Strawberry Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033608\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/TOHD24_-126741_JackieAlpers_25.jpg?fit=700%2C1024\" alt=\"Rms 126741 Strawberry Cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use jam in these strawberry cookies?<\/h3>\n<p>It&#8217;s better to use jelly in this recipe and not jam. Jam is thicker and may contain bits of fruit and seeds so it might not spread as easily during baking, affecting the look of the baked cookie. You can find seedless jam, of course, but that may still have fruit bits in it. If you absolutely can&#8217;t find jelly, you can try a test batch with jam to see how it works out.<\/p>\n<h3>How to you stop the cookies from becoming distorted during baking?<\/h3>\n<p>Pay attention to the spacing between each cookie on the cookie sheet. Those two inches allow the cookies to spread without running into each other. They also allow more air to circulate around each cookie, which leads to more even baking. Plus, the farther away the cookies are from each other the less the moisture from one will affect another as the dough bakes.<\/p>\n<h3>How do you stop the filling from leaking out?<\/h3>\n<p>Do not overfill these cookies. Leaking can sometimes be due to a poor sealing technique, but it also happens when there&#8217;s too much filling that can&#8217;t stay contained as it heats up in the oven. It may not sound like you&#8217;re adding a lot of filling to each, but the amount in the recipe should be enough to allow you to seal the cookies easily and stop anything from leaking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These Strawberry Cookies use flavored gelatin powder and jelly to create intensely flavored, chewy cookies with a sweet drizzle of icing. They look and taste terrific and you can make the dough ahead of time for easy preparation.<\/p>\n","protected":false},"author":7061,"featured_media":2082392,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304173,304423,306027,304328,306040,304288,305487,304515,304343,304408,304368,303887,304268,304558,324623,304150,303883,304473],"categories-v2":[310461,309438,309455,308821,308988,311758,308984,311768,259620,310796,308880,308993,308813,308745,308478,259483,308910,309177,309434,308476,308876],"coauthors":[343419],"recommended_recipes":[{"post_title":"Strawberry Cookies","post_link":"\/recipes\/strawberry-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Strawberry Cheesecake 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Cheesecake","post_link":"\/recipes\/strawberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Strawberry-Cheesecake_EXPS_TOHSpring25_3270_DR_11_06_02b.jpg"},{"post_title":"Coconut Raspberry Cookies","post_link":"\/recipes\/coconut-raspberry-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25250_BLCB1449742D38.jpg"},{"post_title":"Cherry Kiss Cookies","post_link":"\/recipes\/cherry-kiss-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/Cherry-Kiss-Cookies_EXPS_TOH24_130401_RuthieDarling_7.jpg"},{"post_title":"Mimosa Butter Cookies","post_link":"\/recipes\/mimosa-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mimosa-Butter-Cookies_EXPS_SDDJ18_204670_C08_09_6b-2.jpg"},{"post_title":"Strawberry Macarons","post_link":"\/recipes\/strawberry-macarons\/","post_image":"\/wp-content\/uploads\/2025\/03\/Strawberry-Macarons_EXPS_FT25_272708_JR_0227_10.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_126741_JackieAlpers_25.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-strawberry-cookies\/","name":"Strawberry Cookies","datePublished":"2018-01-01","dateModified":"2024-10-14","prepTime":"PT45M","cookTime":"PT10M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_126741_JackieAlpers_25.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These Strawberry Cookies use flavored gelatin powder and jelly to create intensely flavored, chewy cookies with a sweet drizzle of icing. They look and taste terrific and you can make the dough ahead of time for easy preparation.","recipeIngredient":["1 cup butter, softened","1-1\/2 cups confectioners' sugar","1 large egg, room temperature","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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"Cream the butter and confectioners sugar in a large bowl until they're blended. Then, beat in the egg and the vanilla extract. Whisk the flour, gelatin powder, baking soda and cream of tartar together in another bowl and gradually add this mixture to the creamed mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_3_.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide and chill the dough","text":"Divide the dough into four portions and shape each into a disc. Cover and refrigerate for 30 minutes until firm enough to roll out.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling and assemble the cookies","text":"Preheat the oven to 375\u00b0F. Beat the jelly and confectioner's sugar together in a small bowl. Sprinkle flour on a large, flat surface and roll out one portion of the dough to 1\/8-inch thickness. Flour a 2 inch round cookie cutter and cut out cookies from the dough. Place 1\/2 teaspoon of filling in the center of half of the cut-out cookies and cover those cookies with the other, unfilled cookies. Press all around the edges of the dough with a fork to create a seal. Place those cookies on ungreased cookie sheets, two inches apart. Repeat with the rest of the dough and filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_7_.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and cool the cookies","text":"Bake the cookies for 10 to 12 minutes until the edges turn light brown. Leave the cookies on the baking sheets to cool for two minutes, and then move the cookies to a wire rack and let them cool down completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_8_.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the icing","text":"Mix the confectioner's sugar and milk in a small bowl until the mixture is smooth. Drizzle the icing over the cookies and let them stand until the icing sets.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_-126741_JackieAlpers_9_.jpg?fit=700,1024"}],"recipeYield":"3.50 dozen","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 121 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"70mg sodium","carbohydrateContent":"19g carbohydrate (13g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melanie890"},"reviewBody":"<p>I made these yesterday. They were tasty, will definitely make them again. <\/p><p>Though as previous reviews stated, they did spread out on the tray so my first batch were odd shapes, but I spaced them out more on the second batch and they came out perfectly. Delicious <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ellen276"},"reviewBody":"<p>These came out perfect, just like the picture. Tastes as good as they look. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EmilyJohnson Fluck","givenName":"EmilyJohnson","familyName":"Fluck"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JordanLarker"},"reviewBody":"Delicious, it tastes great","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CindySikorski"},"reviewBody":"I made these and they turned out very well.  My husband loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ubu"},"reviewBody":"The dough was very easy to work with. Don\u2019t overfill or the jam will leak out. They are a delightful cookie with a crisp outside and chewy interior.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"126741","romance_copy_dek":"These Strawberry Cookies use flavored gelatin powder and jelly to create intensely flavored, chewy cookies with a sweet drizzle of icing. 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