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Vegan Strawberry Sugar Cookies Recipe

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4 from 38 reviews

Delight in these vibrant vegan Strawberry Sugar Cookies made with fresh strawberry puree for a naturally sweet and fruity flavor. These cookies are soft, tender, and beautifully pink, perfect for springtime treats or anytime you crave a berry-infused dessert. Made with simple vegan ingredients and optionally coated with sugar for a delightful crunch, they bake up chewy with just the right amount of sweetness.

Ingredients

Strawberry Cookies

  • 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)

Sugar Coating (optional)

  • 1/4 cup (50g) granulated sugar

Instructions

  1. Make the strawberry reduction: Optional but recommended for smooth puree, blend or puree strawberries until you have about 1 1/2 cups of puree. Cook the strawberry puree or whole strawberries with a splash of water in a large saucepan over medium to high heat, stirring regularly, until thick and reduced to about 120g (heaped 1/3 cup). This reduces cooking liquid and concentrates flavor, taking 15-30 minutes. Let cool completely.
  2. Prepare the cookie dough: Preheat oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper. In a large bowl, beat the vegan butter and sugar until combined and creamy. Mix in cooled strawberry puree, vanilla extract, and desired amount of food coloring until evenly blended. Add flour, baking soda, and salt; mix until just combined. If dough is too sticky, chill for 10-20 minutes.
  3. Shape and coat cookies: Using a small cookie scoop or spoon, portion about 2 tablespoons (38g) dough per cookie into balls. Roll each ball in granulated sugar to coat. Place on baking sheets spaced about 2 inches apart. Flatten slightly if you prefer thinner, chewier cookies.
  4. Bake the cookies: Bake for 13-15 minutes or until edges appear set and lightly golden. Remove from oven and allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  5. Serve and store: Enjoy cookies warm or at room temperature. Store in airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze up to 1 month.

Notes

  • Weigh strawberries and flour accurately for best texture as volume can vary, preventing excessive flour addition that affects cookie spread.
  • Use about 3/4 teaspoon liquid pink food coloring for medium pink color; color will fade during baking.
  • For chewier cookies with more strawberry flavor, reduce flour to 2 cups (250g) but dough will be stickier.
  • This recipe works well gluten-free with King Arthur’s measure-for-measure flour; expect softer dough that bakes beautifully.
  • If cookies do not spread enough, flatten gently with a fork or bottom of a glass after baking.

Find it online: https://deliciousyum.com/vegan-strawberry-sugar-cookies-recipe/