Spring Cookies With Strawberry Glaze

Name: Spring Cookies With Strawberry Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup powdered sugar; 2 large eggs; 1 tsp vanilla extract; 1 tsp lemon zest; 1 cup fresh strawberries, pureed; 1 1/2 cups powdered sugar; 1 tsp lemon juice

Highlighted under: Cakes, Pies & More

I absolutely love making these Spring Cookies with Strawberry Glaze during the warmer months. The sweet and tangy glaze perfectly complements the buttery cookie base, creating a delightful treat that's perfect for any occasion. Each bite is like a celebration of spring, and I find myself reaching for them again and again. Whether I'm hosting a small gathering or simply enjoying a quiet afternoon at home, these cookies add a touch of brightness to my day. Plus, they’re pretty simple to make, which is a bonus!

Created by

Paige Sullivan

Last updated on 2026-02-27T14:18:35.246Z

When I first made these Spring Cookies with Strawberry Glaze, I was amazed by how vibrant and flavorful they turned out. I used fresh strawberries, which not only gave the glaze a gorgeous color but also an incredible taste that you just can't replicate with artificial flavoring. The addition of lemon zest in the cookie dough adds a nice brightness, balancing the sweetness perfectly.

This recipe became a family favorite, and I often experiment with different fruit glazes as the seasons change. Sometimes I sprinkle a bit of lemon zest on top for extra zing, and it always elevates the cookies to the next level!

        Why You'll Love This Recipe
        Buttery cookies with a perfect crunch
Sweet strawberry glaze that bursts with flavor
Light and refreshing, perfect for springtime gatherings

      

Understanding the Ingredients

The foundation of these Spring Cookies lies in the combination of all-purpose flour, baking powder, and a pinch of salt. The flour provides the structure, while the baking powder acts as a leavening agent, giving the cookies their light and airy texture that contrasts beautifully with the buttery base. It's crucial not to overmix the dough once you add the dry ingredients, as this could lead to dense cookies rather than the tender bites we aim for.

Butter plays a significant role in these cookies, creating a rich flavor and tender crumb. I recommend using room temperature unsalted butter for optimal creaming with the sugars. This not only ensures a smooth and fluffy mixture but also allows for better incorporation of air, resulting in a nice rise. If you're looking to lighten the recipe, you can substitute half of the butter with unsweetened applesauce, though it may slightly alter the cookie's texture.

Perfecting the Strawberry Glaze

The strawberry glaze is the star of the show, providing brightness and a burst of flavor that perfectly complements the cookies. When pureeing fresh strawberries, make sure to choose ripe, sweet berries for the best taste. After pureeing, strain the mixture if you prefer a smoother glaze, as seed bits can affect the texture. You want the final product to be glossy and spreadable, typically achieved with the right balance of powdered sugar and lemon juice.

If you're looking for variations, you might try adding a pinch of salt to the glaze or a dash of almond extract for an interesting twist. For those who prefer a thicker glaze, simply increase the powdered sugar until you reach your desired consistency. Make sure to drizzle the glaze after the cookies have cooled completely to prevent it from melting and losing its shape.

Serving and Storing Tips

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to a week. If you find yourself with a double batch, consider freezing some. Lay cookies on a baking sheet to freeze individually before transferring them to a freezer bag. They can be thawed quickly at room temperature for a sweet treat anytime.

For a delightful serving presentation, I like to garnish the cookies with a thin slice of fresh strawberry or a light dusting of powdered sugar right before serving. This adds an attractive pop of color and enhances the spring theme. If hosting a gathering, consider pairing these cookies with a refreshing drink, such as iced tea or lemonade, to elevate the experience.

Ingredients

Gather your ingredients before you start for a smooth baking experience.

For the Cookies

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest

For the Strawberry Glaze

1 cup fresh strawberries, pureed
1 1/2 cups powdered sugar
1 tsp lemon juice

Make sure everything is measured accurately for the best results.

Instructions

Let's dive into the baking process!

Preheat and Mix

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter, granulated sugar, and powdered sugar until fluffy. Beat in the eggs, vanilla, and lemon zest.

Combine the Mixtures

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix. Use a cookie scoop to drop dough onto baking sheets lined with parchment paper.

Bake

Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Make the Glaze

While the cookies cool, combine the pureed strawberries, powdered sugar, and lemon juice in a bowl until smooth and glossy.

Glaze the Cookies

Once the cookies are completely cooled, drizzle the strawberry glaze over the top. Allow it to set before serving.

Enjoy your delightful cookies with a cup of tea or at your next gathering!

Pro Tips

For a fun twist, try adding a few chocolate chips to the cookie dough or using other fruits like raspberries for the glaze.

Common Issues and Troubleshooting

If your cookies are spreading too much during baking, it might be due to warm butter. Keeping your butter at room temperature is essential, but if it’s too soft, you may end up with overly flat cookies. To fix this, chill your dough for about 30 minutes before baking; this will help maintain their shape.

Another issue could be cookies that turn out dry. This can happen if you accidentally added too much flour. Always scoop flour using a spoon and level it off with a knife, rather than scooping directly from the container, which can compact the flour and lead to over-measurement.

Scaling the Recipe

This recipe can be easily scaled up if you're expecting a larger crowd. Simply double or triple the ingredients proportionally. Just keep in mind that the baking time may need slight adjustments when baking multiple trays at once, so monitor them closely for that golden edge.

If you're planning to scale down, remember that this recipe makes about 24 cookies with the given amounts. For a smaller batch, you can halve the recipe, but make sure to adjust the baking time accordingly, as smaller cookies may bake more quickly.

Creative Variations

For a different flavor twist, consider incorporating lemon or orange zest into the cookie dough. The citrus will add a refreshing zing that pairs beautifully with the strawberry glaze. You could replace some of the strawberries in the glaze with raspberries for a mixed berry effect, giving your cookies an additional layer of flavor complexity.

You can also experiment with adding chopped nuts or white chocolate chips to the cookie dough for added texture. Just remember to keep the proportions balanced to maintain the original cookie's overall flavor and consistency.

Questions About Recipes

→ Can I use frozen strawberries for the glaze?

Yes, frozen strawberries can be used; just make sure to thaw and drain excess moisture before pureeing.

→ How can I store these cookies?

Store cookies in an airtight container at room temperature for up to 5 days.

→ Can I freeze the cookies?

Yes, you can freeze the unglazed cookies for up to 3 months. Just thaw and glaze before serving.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute; however, it may slightly change the texture.