Description
These vegan Strawberry Sugar Cookies are soft, tender, and bursting with natural strawberry flavor. Made with fresh or frozen strawberries cooked down into a thick puree, combined with vegan butter and a hint of vanilla, this recipe results in irresistibly pink, lightly sweetened cookies that are perfect for any occasion. Their charming pink hue and delightful taste make them a standout treat that can be enjoyed warm or at room temperature.
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: Blend or puree the strawberries using a stick blender or food processor until smooth to yield about 1 1/2 cups of puree. Alternatively, use whole strawberries with a dash of water. Transfer the puree to a large pot or saucepan over medium heat. Cook, stirring occasionally or constantly on higher heat, for 15-30 minutes until thick like tomato paste and weighing 120g (heaped 1/3 cup). Allow to cool.
- Prepare the strawberry cookie dough: Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper. In a large bowl, beat together the sugar and vegan butter until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, beating until incorporated. Gradually mix in the flour, baking soda, and salt until just combined. If the dough is too sticky, refrigerate for 10-20 minutes.
- Shape and coat the cookies: Use a small cookie scoop or spoon to portion the dough into about 20 balls (approx. 2 tablespoons or 38g each). Roll each ball in the remaining 1/4 cup granulated sugar, coating evenly. Place the dough balls on the prepared trays about 2 inches (5 cm) apart. For thinner, chewier cookies, flatten each ball slightly.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes or until the edges are cooked. Remove from oven and let cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack.
- Serve and store: Enjoy the 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 for up to 1 month.
Notes
- For best results, weigh strawberries and flour to ensure accurate measurements and consistent cookie texture.
- To achieve a medium-pink color, use about 3/4 teaspoon liquid pink food coloring or a heaped 1/4 teaspoon pink gel food coloring. Red food coloring is stronger, so use less. The color will fade slightly during baking.
- Reducing flour to 2 cups (250g) yields chewier cookies that crack more and have a stronger strawberry flavor. Chill dough only if sticky.
- This recipe works well with gluten-free flour such as King Arthur’s measure-for-measure flour, though dough will be softer.
- If cookies don’t spread adequately during baking, flatten them lightly with a fork or bottom of a glass immediately after removing from the oven.
Nutrition
- Serving Size: 1 cookie (approx. 38g)
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
