Strawberry Daiquiri Cookies, an easy strawberry sugar cookie recipe with ingredients for a homemade strawberry daiquiri including strawberry, lime, and rum. These strawberry cookies are a fun Christmas cookie idea but also the best year round!
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Strawberry Daquiri Cookies, an easy strawberry cookie recipe with strawberry, lime, and rum that I think you’re going to love for Christmas! After you all went crazy for my other recent cookie recipe, Cannoli Cookies, I knew I had to give you all another Christmas cookie idea.
You all seem to be looking for a lot of cookie recipes lately, going off my traffic stats! I have another fun Christmas cookie idea coming up soon, but be sure to also check out my Italian Christmas Cookies and Chocolate Christmas Cookies for even more Christmas cookie recipes.
Before we get started on these cookies, let’s talk about strawberry daiquiris…
How To Make A Strawberry Daiquiri:
So if you’ve never had a strawberry daquiri, it’s a fun fruity and sweet strawberry cocktail. You can also get a non-alcoholic version generally as well. It’s usually a frozen or slushy drink and made in a blender.
Ingredients for a strawberry daiquiri generally include ice, strawberries, sugar, rum, and lime (or sometimes lemon or orange).
There are many variations, and you can even buy or make your own strawberry daquiri mix.
Ok, so now that we’ve talked about how to make a strawberry daiquiri, let’s talk about how to make these Strawberry Daiquiri cookies!
I made these late at night so didn’t get any process shots along the way, but they are easy to make.
These strawberry cookies are really like a strawberry sugar cookie with strawberry jello, lime zest, and rum extract.
These fun Strawberry Daiquiri Cookies come together fast, but please keep in mind that the dough does need to be chilled. Since these strawberry cookies are like sugar cookies, chilling the dough really helps the cookies keep their shape.
So when you get started, do not bother preheating your oven since the dough has to chill for awhile. Make sure you have all the ingredients and prep all the ingredients.
To start, mix together the dry ingredients: flour, baking powder, and salt. Set this aside while you mix together the rest of the dough.
Next, in a large mixing bowl, cream together the butter and sugar for a few minutes with an electric mixer until light and fluffy. Then beat in a 3 ounce package of strawberry jello (gelatin). Make sure it’s a 3 ounce package and not 6 ounces. Pour the mix right into the butter and sugar (do not follow the directions on the package for the jello).
Once the strawberry jello is incorporated into the cookie dough, beat in the egg, milk, and rum extract until well combined.
You can generally find rum extract in your grocery store with the spices and other extracts. If not, there are many online options.
Mix the dry ingredients into the cookie batter followed by the fresh lime zest until just combined. If you don’t have a zester, I highly recommend one! Adding citrus zest to your food is quick and easy and really delicious!
Since this is like strawberry sugar cookie dough, I highly recommend chilling the dough. Divide the dough in half and place each onto a piece of plastic wrap. Form the dough into a flat disk, then cover each disk of dough with the plastic wrap.
Chill the dough at least an hour or up to a few days. Roll the dough out to about 1/4-inch thickness and using a 2 inch round cookie cutter, cut the dough out into 2 inch rounds. Reroll the dough until it is all used up.
From this point, I like to put the cut out cookies onto baking trays lined with parchment paper and back in the fridge for like a half hour or until chilled again. Rolling out the dough can really warm up the dough.
The good news is these cookies do NOT (or at least should not…) spread much while baking, so you can place the cookies close to each other on the baking trays and therefore bake a lot of cookies at one time!
Bake the cookies for about 8-12 minutes at 375 degrees F or until lightly browned around the edges.
Let the strawberry cookies cool slightly then place them on wire cooling racks to finish cooling.
Meanwhile, melt some white chocolate chips (or chopped white chocolate) in the microwave or top of a double boiler until smooth.
White chocolate can sometimes be a little tricky to melt so if needed, add a little vegetable oil or shortening to help it melt and create a smooth texture.
I like to spoon the melted chocolate into a small sealable bag, seal the bag, then clip a corner of the bag with scissors so a thin stream of chocolate can get out for easy drizzling!
Let the cookies sit for awhile for the chocolate to set or place the cookies in the fridge to expedite the cooling.
Stay tuned for another fun Christmas cookie idea soon! In the meantime, hope you enjoy these fun and easy Strawberry Daiquiri Cookies!
Strawberry Daiquiri Cookies
Strawberry Daiquiri Cookies, an easy strawberry sugar cookie with lime and rum, and drizzled with white chocolate.
- 3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 package (3 ounces) strawberry jello (gelatin)
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon rum extract
- 1 tablespoon fresh lime zest
- 1 cup white chocolate chips (or chopped white chocolate)
Mix together flour, baking powder, and salt in medium mixing bowl until well combined. Set aside.
In a large mixing bowl, beat together the softened butter and sugar with an electric mixer on medium speed until well combined and light and fluffy. Beat in strawberry gelatin until well combined, then egg, milk, and rum extract until well combined.
Beat in flour mixture then lime zest until combined. Divide dough in half, place each dough on a piece of plastic wrap, flatten to form a disk, cover with plastic wrap. then refrigerate for about 1 hour or until dough is cold and firm.
Preheat oven to 375 degrees F and line baking sheets with parchment paper.
Roll a ball of dough out on a lightly floured work surface until about 1/4-inch thick. Using a 2-inch round cookie cutter, cut out cookies and place on prepared baking sheets. Reroll dough as needed to use remainder of dough. Keep dough in refrigerator when not in use to keep cold.
You can bake cookies right away or for better results place baking sheets with cut out cookie dough in refrigerator for about 30 minutes to chill again. Cookies do not spread much while baking so you can place fairly close on the baking sheets.
Bake cookies at 375 degrees F for about 8-12 minutes or until lightly browned around edges and underneath. Cool slightly then remove from pans and cool on wire racks to finish cooling.
Meanwhile, place white chocolate in small microwave safe bowl (or melt over top of double boiler). Microwave on medium temperature in 30 second intervals, stirring after each interval, until smooth and melted. Spoon into small resealable bag, then cut one corner, to drizzle over cookies. Let chocolate cool to set before serving.
SNAPPY TIPS: For best results make sure the cookie dough is well chilled before rolling and baking. Cookie yield may vary depending on how thick the dough is and what size you cut the cookies. You could use fun Christmas cookie cutters in different shapes.
SNAPPY SUBSTITUTIONS: Substitute your favorite jello (gelatin) flavor and favorite citrus zest for fun other flavors!