Red strawberry shaped cookies with green leaves on plates and a bowl with a glass of milk

Strawberry Press Cookies

Makes 48 cookies
Author Wendy Sondov


  • ¾ cup granulated sugar
  • 1 cup butter flavor vegetable shortening
  • 1 large egg
  • ¼ teaspoon salt
  • 2 tablespoons water
  • ¾ teaspoon vanilla extract
  • 1 teaspoon strawberry extract I use Lorann Oils strawberry baking emulsion
  • 1 1/3 cups all-purpose flour
  • Pink/red and green food coloring
  • Red nonpareil sprinkles


  1. Preheat oven to 350° F.
  2. In the bowl of an electric mixer, cream together the sugar and shortening until fluffy.
  3. Mix in egg, salt, water, and vanilla.
  4. Add flour and mix until combined.
  5. Remove ½ cup of dough and color it with a few drops of green food coloring gel. Set aside in a small zip lock bag.
  6. To the remaining dough, add strawberry flavoring and about 4 drops of red/pink food coloring gel. Mix to combine thoroughly.
  7. Fill a cookie press with the pink dough. Use the “Christmas tree” disc to press cookies onto an ungreased cookie sheet. Refill the cookies press until all of the dough is used. The cookies do not rise or spread so they can be pressed out close together.
  8. Sprinkle with red nonpareils.
  9. Use the reserved green dough to create strawberry leaves. Pinch off about a tablespoon of dough and roll ii into a snake shape about ¼” thick. Cut the snake into small pea sized segments. Pinch the segments into small diamond shapes.
  10. Gently press three leaves onto the top of each strawberry cookie.
  11. Bake for 8-9 minutes.
  12. Remove from oven and allow to cool on the baking sheet. Use a spatula to transfer the cookies to an airtight container for storage.
  13. Store at room temperature in an airtight container for up to 2 weeks.

Packing Tips

Wrap stacks of cookies in plastic wrap. Place the stacks in a freezer weight ziplock bag. If vacuum sealing, wrap stacks of cookies in plastic wrap first to make the cookies sturdy enough not to crumble when sealing. Place the stacks in the vacuum seal bag and watch carefully to avoid too much pressure on the cookies.