Turn shortbread cookies into beautiful strawberry flower cookies for spring.

strawberry flower cookies
These rich, delicious strawberry flower cookies start with our cut-out sugar cookies and are topped with fresh strawberry "tulips" and a hint of sugar.
Add a batch to your spring-themed desserts or your Easter table.
Are strawberries your jam? We love these delicious strawberry Rice Krispie treats made with freeze-dried strawberries, and this yummy strawberry fudge.
Or, whip up some Nutella and strawberry hand pies. And how amazing are these unicorn strawberries?!?

more cookies to try
ingredients
To make these flower cookies with strawberries, you'll need to make cut-out cookies and an easy sugar cookie icing for the stems and leaves. Fresh strawberries make the tulips.
cookie ingredients
You'll need:
- Butter (unsalted is fine, although I personally prefer salted)
- Confectioner's sugar, also known as powdered sugar or icing sugar
- Pure vanilla extract
- A large egg
- All-purpose flour
- Salt
For lots of tips and tricks to make these cookies, including tips on how to roll out and bake the cookies, find the full recipe card for CUT-OUT COOKIES.
icing ingredients
A quick sugar cookie icing is easy to make with:
- Confectioner's sugar
- Milk (any milk, including vegan substitutes, will work)
- Pure vanilla extract
- Dash of salt

Decorating ingredients
To decorate, you'll need the icing above, fresh strawberries, and an egg white wash. You can also sprinkle additional sugar on the cookies if desired.
Tools you'll need
equipment
You'll need either an oval or circle cookie cutter. Make sure the cookie cutter is large enough to accommodate your strawberries. Here, I used a fluted oval cookie cutter 2 inches by 2 ½ inches. Keep in mind if you use a different size cutter your yield may be different.
To decorate with the icing, I suggest using a 12-inch disposable decorating bag.
For food coloring, I recommend Americolor Soft Gel Paste Electric Green (but any gel paste coloring will work.)
You'll need baking trays.
Line your tray with parchment paper for best results.
Transfer cookies to a baking rack to fully cool.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)

tips make tulip cookies with fresh strawberries
- Chill your cookie dough before rolling it out.
- Use a very light hand with the egg white wash. You don't need too much.

- Be sure to pay attention to the consistency of the icing. If it's too runny, it will be difficult to pipe.
- Dab the strawberries dry with a paper towel before adding to the cookies.


- You likely won't need all of the icing. Store the icing at room temperature for 2 to 3 days. If you'd like to decorate more cookies, be sure to check out all of these COOKIE DECORATING IDEAS.

printable recipe
strawberry flower cookies

Bake gorgeous strawberry flower cookies this spring or for Easter. Rich, shortbread-like cookies topped with fresh strawberries and icing.
Ingredients
- COOKIES
- 2 sticks butter, slightly softened (226 grams)
- 1 cup powdered sugar (110 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (320 grams)
- 1 teaspoon salt (use only ½ teaspoon if using salted butter)
- ICING
- 2 cups powdered sugar (220 grams)
- 3 to 4 tablespoons milk (any, including vegan substitutes, will work)
- 1 teaspoon vanilla extract
- pinch salt
- DECORATION
- about 10 strawberries
- 1 egg white
- additional sugar (optional)
- green gel paste food coloring
Instructions
- Preheat oven to 375 degrees F. Line baking trays with parchment paper and set aside.
- In a bowl, whisk together the flour and salt.
- With a standing mixer or electric hand mixer, beat the butter. Blend in the confectioner's sugar and beat until fluffy.
- Blend in the egg and vanilla extract, scraping down sides of bowl as needed.
- Gradually blend in the flour mixture.
- Transfer to a gallon size ziploc bag and chill the dough for 1 to 2 hours. If time is short, freeze for 30 minutes.
- Roll out the dough (working with parts of the dough) on a floured surface and cut out circles or ovals with a cookie cutter about 2 to 2 ½ inches.
- Place on the baking trays 2 inches apart (keep unused dough in fridge between batches.)
- Slice the greens from the strawberries. Use a sharp knife and cut thin, vertical slices. For the slice that have a tulip shape, cut two small triangles across the top.
- Dab the strawberries dry with a paper towel.
- Lightly beat one egg white. Very lightly brush the egg white over the cookies. Place one strawberry at the top of each cookie. If desired, sprinkle with additional sugar.
- Bake one tray at a time until lightly golden, 12 to 14 minutes. Let cool.
- In a large bowl, place the ingredients for the icing, starting with only 3 tablespoons of milk.
- Whisk well. Add additional milk or confectioner's sugar as needed for desired consistency. Icing should not be so thick it is stiff, but not so thin it will be hard to pipe.
- Scoop about ½ cup of icing in a bowl and tint green.
- Fill a 12-inch disposable decorating bag with the icing and close tightly with a rubber band.
- Snip the tip and pipe the stems and leaves on the cooled cookies.
- Let dry for several hours.
- Store in an air-tight container up to three days.
Notes
You will need an oval or circle cookie cutter. Here, a 2 inch by 2 ½ inch fluted oval is used. BE SURE to choose a size that accommodates the size of your strawberries. Note that larger cutters will affect the cookie yield.
Find food coloring and the 12-inch disposable decorating bags online or in the craft store.
For the cookies, unsalted butter is fine, although my personal preference is salted.
I recommend Americolor soft gel paste Electric Green food coloring, but any gel paste will work.
We recommend using an oven thermometer for temperature accuracy.
We also recommend weighing ingredients with a digital scale. If you do not have one, to measure flour, spoon the flour into the measuring cup and level with a knife.
You will likely have leftover icing, depending on how large your stems and leaves are piped.
Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 184mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.

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