If you’re anything like me and have a soft spot for treats that feel like a hug in cookie form, then you’re in for a real treat with this Vegan Strawberry Sugar Cookies Recipe. Imagine soft, chewy sugar cookies infused with fresh strawberry goodness and kissed with just the right amount of sweetness — all without a single animal product. Whether you’re vegan, looking to cut down on dairy, or just craving something fresh and fruity, this recipe is going to make your day. I promise, once you try these, you’ll keep coming back for more.
Why You’ll Love This Recipe
- Bursting with Real Strawberry Flavor: Using fresh or frozen strawberries creates a genuine fruity taste that powdered extracts just can’t match.
- Perfectly Vegan and Dairy-Free: You don’t need eggs or butter — just simple ingredients that come together beautifully.
- Fun and Flawless Pink Color: The natural strawberry puree combined with a touch of food coloring gives you that pretty pastel pink we’ve all been dreaming of.
- Soft, Chewy Texture: These cookies strike the perfect balance between softness and slight chewiness, making them irresistible every time.
Ingredients You’ll Need
These ingredients are easy to find and work together like a dream to deliver fresh strawberry flavor in every bite. I recommend weighing your strawberries and flour when you can — it makes a world of difference in consistency, and less guesswork means better cookies.
- Fresh or Frozen Strawberries: Choose ripe, sweet berries, fresh if in season, or frozen if not, to get that juicy flavor.
- Granulated Sugar: For just the right sweetness and a touch of crunch when rolling your dough balls.
- Vegan Butter: Bring it to room temperature for easy mixing and perfect texture — I love using vegan butter sticks for this.
- Vanilla Extract (Optional): Adds a warm aromatic note that complements the strawberries beautifully.
- Pink or Red Food Coloring: A pinch of pink food coloring helps the cookies keep their strawberry-pink glow after baking.
- All-Purpose Flour: Provides structure; weighing it ensures your cookies don’t turn out too dense or crumbly.
- Baking Soda: A little leavening that helps create the perfect cookie texture.
- Salt (if using unsalted butter): Enhances the flavors and balances the sweetness.
- Additional Granulated Sugar (for coating): Optional but highly recommended for a delightful sugary crunch on the outside.
Variations
One of my favorite things about this Vegan Strawberry Sugar Cookies Recipe is how easy it is to tweak and make your own. I like to play around with ingredients or shapes depending on the season or occasion — it keeps baking exciting and personalized.
- Chewier Cookies: When I want a chewier texture, I reduce the flour slightly to 2 cups — it makes the cookies crackle a bit on top and gives a soft center.
- Gluten-Free Option: I’ve swapped in a 1:1 gluten-free all-purpose flour blend, like King Arthur’s measure-for-measure, and the cookies still come out soft and delicious.
- Natural Color Boost: Sometimes, I use beetroot powder instead of food coloring for a more natural approach — it’s subtle but adds a lovely earthiness along with the pink hue.
- Extra Fruity: Adding finely chopped freeze-dried strawberries to the dough gives an extra burst of strawberry flavor and a pleasantly tangy crunch.
How to Make Vegan Strawberry Sugar Cookies Recipe
Step 1: Create Your Strawberry Reduction Magic
This is where the strawberry flavor truly shines! I usually puree the strawberries using a stick blender to avoid big chunks, which gives a smoother texture in the final cookie. Pour the puree into a saucepan and simmer it over medium heat — stirring occasionally — until it thickens into a paste-like consistency (about 15-30 minutes). Keep an eye on it; it should weigh roughly 120 grams when done. This step intensifies the flavor and removes excess moisture, so your cookies bake perfectly. Once thickened, set it aside to cool.
Step 2: Whip Up the Cookie Dough
Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper — trust me, it makes cleanup so much easier. In a large bowl, beat together the softened vegan butter and granulated sugar until fluffy and well combined. Then add your cooled strawberry puree, vanilla extract, and food coloring, mixing until everything’s beautifully blended. Next, sift in the flour, baking soda, and salt, stirring just until combined — overmixing will make the cookies tough! The dough should feel soft and tacky but not sticky; if it’s too sticky, pop it in the fridge for 10-20 minutes.
Step 3: Shape and Sugar-Coat Your Cookies
Using a small cookie scoop or spoon, portion out the dough into around 20 balls. I find about 2 tablespoons of dough per cookie works perfectly. Roll each ball in the extra granulated sugar — it gives the cookies a delightful sugary crust that’s just the right texture contrast. Space them about 2 inches apart on your baking sheets because they spread out quite a bit. If you prefer thinner, chewier cookies, gently press each dough ball down before popping them in the oven.
Step 4: Bake to Strawberry Perfection
Bake the cookies for 13-15 minutes or until their edges look cooked and slightly golden. I like to watch them closely near the end because every oven’s different. Once done, let them cool on the baking sheet for 10 minutes — it helps them settle so they don’t break apart — then transfer them to a wire rack to cool completely (or eat warm, which I totally recommend!).
Pro Tips for Making Vegan Strawberry Sugar Cookies Recipe
- Perfect Strawberry Puree Consistency: Don’t rush the reduction — thickening the puree is key to avoiding soggy cookies and maximizing flavor.
- Room Temperature Vegan Butter: This makes mixing easier and results in a smoother dough.
- Adjust Food Coloring Gradually: Remember, the pink color will lighten during baking, so add a little extra than you think you need for that vibrant hue.
- Flatten Cookies if They Don’t Spread: If after baking your cookies don’t spread enough, gently press them with a glass bottom while still warm to get the perfect texture.
How to Serve Vegan Strawberry Sugar Cookies Recipe
Garnishes
I typically dust a little powdered sugar over the cookies for a delicate look, but sometimes I sprinkle freeze-dried strawberry crumbs on top for an extra burst of color and tang. If I’m feeling fancy, a thin swirl of vegan white chocolate on top adds a lovely contrast – it’s absolutely divine!
Side Dishes
These cookies pair wonderfully with a chilled glass of almond milk or a hot cup of tea (herbal blends like chamomile or fruity hibiscus really complement the strawberry flavor). At brunch, I love serving them alongside fresh fruit salad for a lighter, fresh start to the day.
Creative Ways to Present
For birthdays or special occasions, I arrange them in a pretty circle on a platter, topped with fresh strawberries and edible flowers for a charming touch. Another fun idea I tried was sandwiching two cookies with vegan strawberry cream cheese frosting — it took the cookie game to a whole new level!
Make Ahead and Storage
Storing Leftovers
I store my leftover cookies in an airtight container at room temperature for up to 5 days, and they stay wonderfully soft. If you live somewhere humid, the fridge (up to 10 days) extends their freshness just fine — just bring them back to room temp before enjoying.
Freezing
I freeze these cookies regularly when I bake extra. Just pop them in a freezer-safe container or bag, separated by parchment paper, and they keep for about a month. When you’re ready, thaw them overnight at room temperature and they taste just like fresh!
Reheating
To refresh frozen or day-old cookies, I warm them for about 10-15 seconds in the microwave or 3-4 minutes in a low oven (~300°F) to bring back that soft, chewy texture. Just watch closely so they don’t dry out!
FAQs
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Can I use frozen strawberries for this Vegan Strawberry Sugar Cookies Recipe?
Absolutely! Frozen strawberries work just as well as fresh ones. Just thaw them first, drain excess liquid if there’s too much, then puree and reduce as instructed. This way, you keep that fresh strawberry flavor year-round.
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Why do I need to reduce the strawberry puree?
Reducing the puree thickens it and concentrates the strawberry flavor while removing extra moisture. This prevents the cookies from being too wet or spreading excessively, helping to maintain the perfect texture and shape.
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Can I make these cookies gluten-free?
Yes! Using a 1:1 gluten-free all-purpose flour blend is a great substitute. The dough will be a bit softer, so handle it gently, but the cookies will bake up nice and tender. King Arthur’s measure-for-measure flour is a tried-and-true choice I recommend.
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How do I get the cookies to be pink?
The strawberry puree gives a subtle pink tint, but adding a bit of pink or red food coloring intensifies that pretty color. Keep in mind the color fades slightly while baking, so add a little extra for a vibrant look.
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Can I skip rolling the cookie dough balls in sugar?
Sure, but that sugar coating gives the cookies an extra delightful crunch and a classic sugar cookie finish. I highly recommend it, but if you prefer softer exteriors, feel free to skip it.
Final Thoughts
This Vegan Strawberry Sugar Cookies Recipe has become one of my absolute favorites for so many reasons — the fresh, fruity flavor, the soft texture, and how simple it is to whip up even on a busy day. I love sharing these with friends and family because everyone goes crazy for them, vegan or not! If you decide to give this recipe a try, I hope you adore it as much as I do and find yourself baking it again and again. Happy baking, friend!
Print
Vegan Strawberry Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan strawberry sugar cookies that are soft, colorful, and bursting with fresh strawberry flavor. These cookies combine a homemade strawberry reduction with vegan butter and a hint of vanilla to create a unique twist on classic sugar cookies. Perfect for enjoying warm or at room temperature, these treats are naturally vegan and can be modified to be gluten-free.
Ingredients
Strawberry Cookies
- 3 cups (360g) strawberries, fresh or frozen
- 1 cup (200g) granulated sugar
- ⅔ cup (150g) vegan butter, room temperature
- 1 teaspoon vanilla extract, optional
- 1/4-1 teaspoon pink or red food coloring, as needed
- 2 ¼ cups (280g) all-purpose plain flour
- 1 teaspoon baking soda
- Pinch of salt, if using unsalted butter
Sugar Coating (Optional)
- ¼ cup (50g) granulated sugar
Instructions
- Make the strawberry reduction: Optional: Blend or puree the strawberries into about 1 1/2 cups of puree. Place the puree or whole strawberries with a little water in a large pot or saucepan over medium heat and cook, stirring occasionally or constantly on high heat, for 15-30 minutes until thick and reduced to 120g, resembling tomato paste. Let cool.
- Make the strawberry cookie dough: Preheat oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper. Beat sugar and vegan butter until well combined. Add the strawberry puree, vanilla, and food coloring, mixing well. Stir in flour, baking soda, and salt until just combined. If the dough is too sticky, refrigerate for 10-20 minutes.
- Form and sugar coat cookies: Use a cookie scoop or spoon to form about 20 balls (2 tablespoons or 38g each). Roll each dough ball in the ¼ cup granulated sugar, then place on baking sheets spaced 2 inches apart. Flatten slightly if thinner, chewier cookies are desired.
- Bake the strawberry sugar cookies: Bake for 13-15 minutes until edges appear cooked. Cool on baking sheets for 10 minutes before transferring to a wire rack.
- Storage and serving: Serve cookies warm or at room temperature. Store in an airtight container up to 5 days at room temp, 10 days refrigerated, or freeze up to 1 month.
Notes
- Weighing strawberries and flour ensures consistent results and less cleanup.
- Pink or red food coloring amounts vary; expect color to fade in the oven. Beetroot powder can be used but may dull flavor.
- Reducing flour to 2 cups (250g) yields chewier, crackled cookies.
- King Arthur’s measure-for-measure gluten-free flour works well for gluten-free variation.
- If cookies don’t spread, flatten them gently after baking with a fork or glass bottom.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
