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
