Pink Sugar Strawberry Cookies
February 1, 2026
Pink chocolate–covered cookies with a strawberry sugar sparkle!
These Pink Sugar Strawberry Cookies are a perfect Valentine’s treat. A crisp cookie is set into a chocolate mold, coated in pink chocolate, then finished with a white chocolate drizzle and a sprinkle of strawberry sugar and royal icing. They’re sweet, eye-catching, and a ton of fun.
Why You’ll Love This Recipe
- Pretty pink and eye-catching on any Valentine’s platter
- Crisp cookie center with smooth chocolate
- Great for gifting, sharing, or packaging up cute
- Easy to customize with different sprinkles or colors
Ingredient Notes
- White chocolate melts: Ghirardelli white melting wafers melt smoothly and set up nicely. Avoid white chocolate chips since they don’t melt the same way.
- Food coloring: Use oil-based food coloring only. Water-based coloring can cause the chocolate to seize.
- Vienna cookies: These work perfectly because they’re crisp and fit neatly inside the narrow mold. Any similar crisp rectangular cookie can work if needed.
- Strawberry sanding sugar: This adds color and crunch. Strawberry-flavored sugar gives a little extra flavor, but plain pink sanding sugar works too.
- Royal icing: Used mainly for decoration and attaching the strawberries. You only need a small amount.
Quick Prep Notes
Do I need to use a mold?
Yes. The mold gives these cookies their shape and makes sure the cookie stays fully coated in chocolate.
Can I use regular food coloring?
No. Stick with oil-based food coloring only or the chocolate can seize.
How far ahead can I make these?
You can make them 2–3 days ahead. Store them in an airtight container at room temperature or in the fridge if your kitchen runs warm.
Pink Sugar Strawberry Cookies
Ingredients
- 1 plastic narrow chocolate cookie mold from Spinning Leaf
- 1 bag Ghirardelli white melting wafers
- Pink oil-based food coloring
- Vienna Finger cookies
- Strawberry-flavored or pink sanding sugar
- Strawberry royal icing
Instructions
- Set your chocolate mold on a flat surface so it stays nice and level.
- Melt about three quarters of the white chocolate according to the package directions. Stir in a small amount of pink oil-based food coloring until you get a soft pink shade.
- Spoon the pink chocolate into each mold cavity, filling it about halfway. Gently press a Vienna Finger into the center, then cover it completely with more chocolate so the cookie is fully sealed inside.
- Tap the mold lightly on the counter to release any air bubbles. Place it in the fridge for at least 30 minutes, or until fully set.
- Once firm, carefully pop the cookies out of the mold.
- Melt the remaining white chocolate. Drizzle it over the tops of the cookies, then immediately sprinkle with strawberry sanding sugar while the drizzle is still wet.
- Use small dots of melted white chocolate as glue to attach the strawberry decorations. Let everything set completely before serving or packaging.
FAQ
Can I use a different cookie?
Yes, as long as it’s crisp and fits inside the mold. Soft cookies won’t hold their shape as well.
Why is my chocolate thick or clumpy?
It usually means moisture got in or the chocolate overheated. Melt slowly and keep everything completely dry.
Do these need to be refrigerated?
Not unless your house is warm. They hold up well at room temperature in a sealed container.
Can I skip the royal icing?
Yes. It’s mostly decorative. The cookies will still look great without it.
How should I store leftovers?
Store in a single layer or with parchment between layers to protect the drizzle and decorations.
Sprinkle of Fun
These make such a sweet Valentine’s teacher gift. Stack a few in a clear bag or box, tie with a pink ribbon, and add a handwritten note from the kids.
get access to my weekly recipe updates!
