Dainty Strawberry Tulip Cookies
Looking for a delicious and festive treat to welcome the spring season? Look no further than these mouthwatering strawberry tulip cookies, topped with a beautiful and bright decoration of strawberries arranged to resemble tulips.
With a buttery, melt-in-your-mouth texture and a burst of fresh strawberry flavor in every bite, these strawberry tulip cookies are sure to be a hit with anyone who loves a good dessert. And the lovely decoration of these buttery cookies makes them the perfect choice for any springtime activities or celebration, from Easter brunch to Mother’s Day tea.
So why not whip up a batch of these delightful cookies today and let the sweet taste of spring fill your home?
When making these tulip cookies, as with any butter cookies, you’ll want to take any refrigerated ingredients out of the fridge in advance. The ingredients should be at room temperature before starting.
Once you have your dough, be sure to refrigerate it for at least an hour. This is what will help it keep its shape while you’re pressing the cookie cutters into the dough.
Items needed for your tulip cookies
Ingredients for strawberry tulip cookies
- 1/3 cup + 2 tsp of butter (3 oz.)
- 1 egg
- 2-3 tbsp. powdered sugar
- 1 1/2 tsp. baking powder
- 1 1/2 cups flour
- 3 strawberries
- 1/4 cup white chocolate
- Green dye
Ingredients for the cream:
- 1/2 tsp. vanilla extract
- 1/4 cup butter (2 oz.)
- 2 to 3 tablespoons condensed milk
Instructions for strawberry tulip cookies:
All products should be at room temperature before cooking. Mix softened butter with powdered sugar and egg.
Stir in the baking powder and flour. Knead into a soft dough. Roll it into a ball, cover it with cling wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 375°F. Roll the dough between two sheets of wax paper until it is 0.2-0.3 inches thick. Use a cookie cutter to form circles 2.5 inches in diameter.
Peel the strawberries from the stalks and slice them. With a sharp knife, make an incision as in the photo.
Cover your baking sheet with wax paper or a silicone baking mat. Place the cookie circles on a baking sheet. Arrange tulip strawberries, pressing them lightly into the batter. Leave half of the circles without decorations.
Bake for 12 minutes in a 375°F oven. The readiness of the tulip cookies is determined by the slight browning of the edges. Let them cool.
For the cream, whisk the vanilla, butter, and condensed milk for about one minute.
Melt the chocolate and color it with the food coloring. The food coloring needs to be oil-based otherwise your melted chocolate might seize. If the chocolate is too firm, use oil to thin it out. Don’t use water or milk or it will seize.
Apply the stem and leaves to half of the cookies. It is easiest to do this with a clean food syringe (without a needle).
Spread the cream on the other half of the cookies, the ones that are not decorated. Cover them with the decorated cookies.
Your bright spring cookies are ready! Serve them with hot tea, coffee, or latte.
Print
Strawberry Tulip Cookies
Description
With a buttery, melt-in-your-mouth texture and a burst of fresh strawberry flavor in every bite, these springtime strawberry tulip cookies are sure to be a hit with anyone who loves a good dessert. And the addition of the strawberry tulip decoration makes them the perfect choice for any springtime celebration, from Easter brunch to Mother’s Day tea.
Ingredients
For the cookies:
- 1/3 cup + 2 tsp of butter (3 oz.)
- 1 egg
- 2–3 tbsp. powdered sugar
- 1 1/2 tsp. baking powder
- 1 1/2 cups flour
- 3 strawberries
- 1/4 cup white chocolate
- Green dye
For the cream:
- 1/2 tsp. vanilla extract
- 1/4 cup butter (2 oz.)
- 2 to 3 tablespoons condensed milk
Instructions
- All products should be at room temperature before cooking. Mix softened butter with powdered sugar and egg.
- Stir in the baking powder and flour. Knead into a soft dough. Roll it into a ball, cover with cling wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- Roll the dough between two sheets of wax paper until it is 0.2-0.3 inches thick. Use a cookie cutter to form circles 2.5 inches in diameter.
- Peel the strawberries from the stalks and slice them. With a sharp knife, make an incision as in the photo.
- Place the circles on a baking sheet that has been lined with wax paper or silicone baking mats.
- Arrange tulip strawberries, pressing them lightly into the batter. Leave half of the circles without decorations. Bake for 12 minutes in a 375°F oven. The readiness of the cookies is determined by the slight browning of the edges. Let them cool.
- For the cream, whisk the vanilla, butter, and condensed milk for about one minute. Melt the chocolate and color with food coloring.
- Apply the stem and leaves to half of the cookies. It is convenient to do this with a clean food syringe (without a needle).
- Spread the cream on the other half of the cookies, the ones that are not decorated. Cover them with the decorated cookies.
Serve these strawberry tulip cookies for dessert or at a wedding or baby shower. They pair nicely with a light meal, like chicken tortilla soup or Instant Pot chicken adobo thighs.
