Strawberry Italian Drop Cookies Recipe (Soft & Glazed)

Focus Keyword: strawberry Italian drop cookies recipe
SEO Title: Strawberry Italian Drop Cookies Recipe (Soft & Glazed)
Slug: strawberry-italian-drop-cookies
Meta Description: These soft Strawberry Italian Drop Cookies are tender, pretty-in-pink, and glazed with sweet strawberry icing—perfect for spring and holidays!

A Pretty-in-Pink Cookie Straight from Nonna’s Kitchen 🍓

There’s something so nostalgic about Italian drop cookies. They’re simple, tender, and melt-in-your-mouth soft — the kind of treat your Nonna would keep in a tin on the counter for “company.” But this Strawberry Italian Drop Cookies recipe gives that old-fashioned favorite a fresh, fruity twist with a delicate pink hue and a sweet strawberry glaze that sparkles like springtime.

When I first made these cookies, I used my classic lemon Anginetti base and simply swapped the extract. One taste, and I knew they deserved their own spotlight! They’re perfect for Easter, Mother’s Day, baby showers, or Valentine’s Day — any occasion that could use a touch of pink and a pop of strawberry sweetness.

Just like all good Italian cookies, these are humble yet elegant, simple yet deeply comforting. The soft texture, gentle sweetness, and that glossy pink glaze make them irresistible — the kind of cookie that disappears fast from any dessert tray.

Why You’ll Love This Recipe

🍓 Soft and cakey: These cookies bake up light and tender, almost like little strawberry clouds.
💕 Beautiful color: Naturally pink from strawberry extract or Jell-O powder.
🎀 Perfect for celebrations: Lovely for holidays, bridal showers, or tea parties.
🧁 Simple ingredients: No mixer, no fuss — just whisk, roll, and bake.
☕ Classic Italian tradition: A modern twist on Nonna’s beloved drop cookies.

Ingredients (and a Few Sweet Tips)

For the Cookies:

½ cup oil (vegetable or light olive oil)
½ cup sugar
3 large eggs
1 tsp strawberry extract (or 1 packet strawberry Jell-O powder)
2–3 drops pink food coloring (optional, for brightness)
3 cups all-purpose flour
3 tsp baking powder
Pinch of salt

For the Strawberry Glaze:

2 cups powdered sugar
2–3 tbsp milk
1 tsp strawberry extract
Pink food coloring (as needed)

Tip: Using strawberry Jell-O instead of extract adds both flavor and color — it’s an old Italian-American shortcut that gives these cookies that nostalgic bakery look.

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat together oil, sugar, and eggs until smooth and creamy.
Add strawberry extract (or Jell-O powder) and food coloring, mixing until evenly tinted.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet, stirring until a soft dough forms. It should be thick but easy to roll.
Roll small balls (about 1 tablespoon each) and place on the prepared baking sheets.
Bake for 10–12 minutes. The cookies should remain pale on top and soft inside — do not brown.
Let cookies cool completely before glazing.

In a medium bowl, whisk together powdered sugar, milk, strawberry extract, and food coloring until smooth and glossy.
Dip the tops of cooled cookies into the glaze, then place them on a wire rack to set.
Let the glaze dry completely before storing or stacking.

Expert Tips & Troubleshooting

Dough too sticky? Add 1–2 tablespoons extra flour.
Glaze too thick? Add milk, ½ teaspoon at a time.
Cookies cracked on top? Overbaked — pull them out while still soft.
Want more flavor? Use ½ teaspoon strawberry extract + ½ teaspoon vanilla for a balanced sweetness.

Pro Tip: For a bakery-perfect finish, glaze the cookies twice. The first coat seals the cookie; the second gives that picture-perfect sheen.

Variations & Serving Ideas

Lemon-Strawberry Duo: Split the dough and flavor half with lemon extract for a two-tone platter.
Chocolate Dip: Once glazed and dry, dip the bottoms in white chocolate for a fancy touch.
Strawberry-Almond: Replace half the strawberry extract with almond for a lovely twist.
Valentine’s Version: Add red and white sprinkles while glaze is wet.

Storage & Make-Ahead Notes

Room Temperature: Store glazed cookies in an airtight container up to 5 days.
Freezer: Freeze unglazed cookies for up to 3 months. Thaw, then glaze fresh.
Make-Ahead: Bake a day ahead — glaze the next morning for best shine.

FAQs

Q: Can I use butter instead of oil?
A: You can, but oil keeps these cookies extra soft and moist.

Q: Why didn’t my cookies stay pink?
A: Too long in the oven — bake just until set, not browned.

Q: Can I use real strawberries?
A: You can puree a few and add 1 tablespoon to the dough, but it will slightly change the texture.

Q: How long does the glaze take to dry?
A: About 1–2 hours at room temperature.

Conclusion & Call-to-Action

These Strawberry Italian Drop Cookies are the perfect blend of tradition and charm — soft, pretty, and sweetly nostalgic. They’re the pink sister to the beloved Anginetti, and just as irresistible.