'Tis the season for berry desserts - berry and chocolate desserts, that is. This recipe for perfectly chewy chocolate sugar cookies features an ultra-smooth (and naturally coloured) strawberry buttercream, which is sure to get you in the mood for Spring!

Craving spring?

Check out a few more of my favourite fruit-based recipes below. Be sure to tag me @sugarbutterflourbakery and #sugarbutterflourbakery on Instagram and Facebook so I can see your delicious creations!

Chocolate Strawberry Sugar Cookies

Prep time: 1 hour 20 minutes

Bake time: 8 minutes

Total time: 1 hour 30 minutes

Makes: 12 cookies


  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter, softened
  • 2 tablespoons strawberry jam
  • 1/4 teaspoon vanilla extract
  • 1 3/4 cup powdered sugar


  1. Using an electric mixer, beat together the butter and sugar in a large bowl on medium-high speed until fully combined, about 1 minute. Turn off the mixer and scrape down the sides of the bowl.
  2. Crack in the egg and add the vanilla extract. Return mixer to medium speed and beat until the mixture is uniform and glossy, about 1 minute.
  3. In a separate bowl, measure out the flour, cocoa powder, baking soda, and salt. Whisk briefly to break up any clumps and to combine the ingredients. Pour the dry mixture over the wet, then turn the mixer to its lowest speed, gently beating all of the ingredients together. Increase the speed slowly as less outstanding dry ingredients remain. Turn off the mixer when only a few streaks of flour are still visible. Form the completed dough into a thick disk and cover it with cling wrap, then chill for a minimum of 1 hour, until firm to the touch.
  4. Allow the dough to sit out at room temperature for at least 5 minutes before ready to roll. Dust a clean work surface with flour and place the unwrapped disk of dough in the center. Using a heavy rolling pin, flatten the dough to 1/4" thickness. Select a round (or similarly shaped) cookie cutter which measures roughly 2" in diameter. Punch out 12 small circles of dough using the cutter and transfer them to a parchment-lined baking sheet.
  5. Bake the dough for 7-8 minutes, until set around their edges. Let cool completely before decorating.
  6. In another large bowl, begin beating the second measure of butter, the jam, and the vanilla extract on medium-low speed. Gradually add in the powdered sugar a 1/4 cup at a time, fully incorporating each addition before continuing. Once all of the powdered sugar has been added, increase the mixer to medium-high speed and whip for another minute, until lightened and fluffy. Transfer the frosting into a piping bag fitted with a preferred tip. Decorate as desired and enjoy.