Vegan Strawberry Sugar Cookies Recipe
Introduction
These vegan Strawberry Sugar Cookies are a sweet and fruity twist on classic sugar cookies. Bursting with real strawberry flavor and a soft, chewy texture, they’re perfect for any occasion. Plus, they’re easy to make with simple ingredients.
Ingredients
- 3 cups (360g) strawberries (fresh or frozen)
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) vegan butter (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1/4-1 teaspoon pink or red food coloring (as needed)
- 2 1/4 cups (280g) all-purpose plain flour
- 1 teaspoon baking soda
- Pinch of salt (if using unsalted butter)
- 1/4 cup (50g) granulated sugar
Instructions
- Step 1: Optional: Blend or puree the strawberries using a stick blender or food processor until smooth. You should have about 1 1/2 cups of strawberry puree. If you prefer, you can skip blending for small chunks in the cookies.
- Step 2: Add the puree (or whole strawberries with a splash of water) to a large pot over medium heat. Cook, stirring occasionally or constantly on high heat, for 15–30 minutes until the puree thickens to about 120g (a heaped 1/3 cup) and resembles tomato paste. Cool the puree completely.
- Step 3: Preheat the oven to 180°C (350°F). Line 2–3 baking sheets with parchment paper.
- Step 4: In a large bowl, beat together the sugar and vegan butter until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, then beat until evenly mixed.
- Step 5: Add the flour, baking soda, and salt, mixing until just combined. The dough should be soft and tacky but not overly sticky. If too sticky, cover and refrigerate for 10–20 minutes.
- Step 6: Use a small cookie scoop or spoon to portion the dough into about 20 balls (approximately 2 tablespoons or 38g each).
- Step 7: Pour the remaining 1/4 cup (50g) sugar into a bowl and roll each dough ball in the sugar to coat.
- Step 8: Place the coated dough balls on the prepared sheets about 2 inches (5 cm) apart. For thinner, chewier cookies, gently flatten each ball before baking.
- Step 9: Bake for 13–15 minutes until the edges appear cooked. Allow cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack.
- Step 10: Enjoy warm or at room temperature.
Tips & Variations
- Use fresh strawberries in season for the best flavor, or frozen berries if fresh aren’t available.
- Adjust food coloring to get your desired pink shade, keeping in mind the color fades slightly during baking.
- For extra flavor, add a teaspoon of lemon zest to the dough.
- If the dough is too sticky, chilling it before scooping makes it easier to handle.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 10 days or freeze for up to 1 month. Reheat frozen cookies briefly in a warm oven for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh and frozen strawberries interchangeably?
Yes, both fresh and frozen strawberries work well. If using frozen, thaw and drain excess liquid before pureeing to avoid soggy dough.
Do I have to use food coloring?
No, food coloring is optional. It enhances the pink color but the cookies will still have lovely strawberry flavor without it.
Print
Vegan Strawberry Sugar Cookies Recipe
- Total Time: 50 minutes
- Yield: About 20 cookies 1x
- Diet: Vegan
Description
Delight in these vibrant and soft vegan strawberry sugar cookies, bursting with natural strawberry flavor and a delightful pink hue. Made with a homemade strawberry reduction and vegan butter, these cookies offer a chewy texture and a sweet, fruity essence perfect for any occasion.
Ingredients
Scale
Strawberry Reduction
- 3 cups (360g) strawberries (fresh or frozen)
- 1 cup (200g) granulated sugar
Cookie Dough
- 2/3 cup (150g) vegan butter (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1/4–1 teaspoon pink food coloring (or red food coloring, as needed)
- 2 1/4 cups (280g) all-purpose plain flour
- 1 teaspoon baking soda
- Pinch of salt (if using unsalted butter)
- 1/4 cup (50g) granulated sugar (for rolling)
Instructions
- Make the strawberry reduction: Optionally blend or puree the strawberries using a stick blender or food processor until you have about 1 1/2 cups of strawberry puree with small chunks or smooth consistency.
- Cook the puree: Add the strawberry puree or whole strawberries with a splash of water to a large pot over medium heat. Cook while stirring occasionally or on high heat stirring constantly for 15-30 minutes, until the mixture reduces to about 120g and thickens to a paste-like consistency. Allow to cool.
- Preheat oven: Set your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat the vegan butter and 1 cup sugar together until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, then beat again until fully incorporated.
- Combine dry ingredients: Add the flour, baking soda, and salt to the wet mixture. Beat until just combined, adjusting food coloring if desired. The dough should be soft and tacky but not overly sticky; refrigerate for 10-20 minutes if too sticky.
- Form cookie balls: Using a small cookie scoop or spoon, divide the dough into about 20 balls, each about 2 tablespoons or 38g.
- Roll in sugar: Place 1/4 cup granulated sugar in a small bowl. Roll each cookie dough ball in the sugar to coat evenly.
- Arrange on baking sheets: Place the sugar-coated dough balls on prepared sheets 2 inches apart to allow spreading. Flatten slightly for thinner, chewier cookies if desired.
- Bake: Bake cookies for 13-15 minutes or until edges look set and slightly firm. Remove from oven and let cool on baking sheets for 10 minutes.
- Cool completely: Transfer cooled cookies to a wire rack to continue cooling.
- Store and serve: Enjoy cookies warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze up to 1 month.
Notes
- Using pureed strawberries enhances the distribution of flavor and color in the cookies.
- If you prefer, you can skip the food coloring, though the color adds a fun touch.
- All-purpose flour can be substituted with gluten-free flour if desired for a gluten-free version.
- These cookies soften slightly as they cool and retain their chewy texture if stored properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry sugar cookies, vegan cookies, fruit cookies, pink cookies, easy vegan dessert
