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
Scale
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
