Mini Sugar Cookie Dippers – With Strawberry Glaze

Mini Sugar Cookie Dippers – With Strawberry Glaze

If you’re looking for a dessert that’s equal parts adorable and delicious, these mini sugar cookie dippers with strawberry Glaze are about to become your new favorite treat! They’re soft, buttery sugar cookies shaped perfectly for dipping, paired with a sweet, strawberry glaze.

These cookie dippers are great for parties, brunch tables, or just a fun weekend baking project. They’re simple, pretty, and way more exciting than a regular sugar cookie. This is the perfect treat to take to that Galentine’s Day party!

Why You’ll Love These Cookie Dippers

• Perfect for dipping – no messy frosting on top
• Light strawberry flavor with creamy sweetness
• Mini-sized, which makes them great for sharing
• Easy to customize with different fruits, colors shapes or sprinkles

The Cookies: Soft, Simple, and Dippable

The base is a classic sugar cookie dough—nothing fancy, just soft centers and lightly crisp edges. I’ve used heart shapes in this post because I thought they were so cute for Valentine’s Day! This recipe is adapted from my Classic Sugar Cookie Recipe – and can be made into any shape you’d like! The best part of this dough is that it doesn’t need to be chilled, the cookies do not spread, and it turns out perfect every time!

Recipe Notes for Mini Sugar Cookie Cutouts

• I have made several variations of this recipe – including cookies for Christmas, Halloween, Easter, and even have added sprinkles – see my Sprinkle Sugar Cookie Recipe!
• You can make other variations by playing with food coloring and various extracts. Check out this Strawberry Sugar Cookie Cutout version too!
• Be sure to try my Sugar Cookie Icing for an easy, four-ingredient icing option! It tastes delicious and is perfect for decorating sugar cookies if you want an alternative to the strawberry glaze.
• This strawberry glaze is the same strawberry glaze I use with my Strawberries & Cream Pound Cake

Essential Tips for Perfect Mini Sugar Cookie Cutouts

1. Use Room Temperature Ingredients

For a smooth dough that’s easy to work with, always use room-temperature butter and eggs. Cold butter can cause the dough to be crumbly and hard to roll out.

2. Don’t Overmix the Dough

When combining the wet and dry ingredients, mix until just combined. Overworking the dough will result in tough cookies.

3. Flour Your Work Surface (But Don’t Overdo It)

While rolling out the dough, make sure to lightly flour your work surface, rolling pin, and cookie cutters. However, too much flour can dry out the dough and make the cookies too tough. Keep it light and dust off any excess.

4. Almond Emulsion

One really important note – if all you have is almond extract then that will work just fine. But let me tell you – LorAnn almond emulsion takes these cookies to the next level! This bakery emulsion is truly the best – it has such a delicious, rich almond flavor. LorAnn bakery emulsions and extracts are one of my kitchen staples.

Ingredients

• 1 cup salted butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1/2 Tbsp almond emulsion (or your extract of choice)
• 2 tsp baking powder
• 3 cups all purpose flour

For Strawberry Glaze:

• 3 tablespoons strawberry jam
• 1 teaspoon milk
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
3. Once butter and sugar is light and fluffy, add in eggs and almond emulsion, mix until combined.
4. Add in your baking powder, then add flour 2 cups at a time. Mix well each time you add flour.
5. When you’ve added your last 2 cups of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
6. Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
7. Roll dough to about 1/4-1/2 inch thickness and cut with desired cookie cutters
8. Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
9. While cookies are cooling, make the strawberry glaze by combining powdered sugar, strawberry jam, and milk.
10. Serve your cookies with the strawberry glaze – enjoy!

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