Name: Vegan Strawberry Sugar Cookies Recipe
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Cuisine: American
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 (for rolling)

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I am so excited to share this Vegan Strawberry Sugar Cookies Recipe with you because it combines my love for fresh fruit and classic cookies in the most delightful way. These cookies have a beautiful pink hue and a tender, melt-in-your-mouth texture that’s perfectly sweetened with real strawberries. I love how they bring a burst of natural strawberry flavor into a familiar sugar cookie treat, making them feel both nostalgic and refreshingly new. Whenever I bake these, I can’t help but smile—and I know you will too once you try them!

Why You’ll Love This Vegan Strawberry Sugar Cookies Recipe

What truly makes this recipe stand out to me is the vibrant strawberry flavor that comes from using fresh or frozen strawberries cooked down into a luscious reduction. Unlike many sugar cookies that rely on artificial extracts or just a hint of flavor, these cookies celebrate strawberries front and center. Each bite is packed with natural fruity sweetness and a soft, chewy texture that feels like a special treat without being overly rich or heavy.

On top of that, this recipe is surprisingly easy to prepare. I appreciate that the ingredient list is simple, and the steps are straightforward, making it perfect for both beginner bakers and those busy days when I want something charming but not complicated. Plus, these cookies are wonderful for so many occasions—whether it’s a birthday party, afternoon tea, or just a weekend baking session to brighten your day. Every time I bring these out, people ask for the recipe because they’re so unique yet familiar.

Ingredients You’ll Need

The image shows seven bowls of different sizes arranged on a white marbled surface. The largest bowl, positioned near the top right, is white with a brown speckled rim and filled with fresh, bright red strawberries with green leaves. Below it to the left is a large white bowl with a brown speckled rim filled with white flour. To the right of the flour bowl is a small white bowl filled with yellow butter cubes. Near the top left is a small empty white bowl. At the bottom left, there are three small white bowls; the left bowl contains a dark red liquid, the middle bowl has a light brown liquid, and the right bowl holds a white powder, probably sugar or salt. All bowls sit neatly spaced on the clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but thoughtfully chosen ingredients is the first step to baking what I consider some of the best vegan strawberry sugar cookies. Each one contributes to the flavor, texture, or the stunning color that makes these cookies shine.

Strawberries (3 cups): Fresh or frozen, these are the heart of the recipe, bringing natural sweetness and vibrant color.
Granulated sugar (1 cup + 1/4 cup): Provides balanced sweetness and a slight crisp crunch when rolled on the dough balls.
Vegan butter (2/3 cup, room temperature): Adds richness and helps create a tender, chewy texture.
Vanilla extract (1 teaspoon, optional): Enhances the strawberry flavor subtly without overpowering it.
Pink or red food coloring (1/4 to 1/2 teaspoon): Used to boost the beautiful pink hue, keeping the cookies visually delightful.
All-purpose flour (2 1/4 cups): The structure builder, making sure the cookies hold their shape while staying soft.
Baking soda (1 teaspoon): Helps the cookies rise just enough to keep them light and airy.
Salt (pinch): Balances the sweetness and enhances overall flavor, especially when using unsalted vegan butter.

Directions

Step 1: Start by making the strawberry reduction. If you want a smoother texture, blend or puree the strawberries with a stick blender or food processor until you get about 1 1/2 cups of strawberry puree. If you prefer small strawberry chunks in your cookies, you can skip this step and just chop the strawberries finely.

Step 2: Pour the puree or chopped strawberries with a splash of water into a large saucepan over medium heat. Cook the strawberries, stirring occasionally—or switch to high heat and stir constantly—to reduce the mixture until it thickens and weighs around 120 grams (about a heaping 1/3 cup). This will take approximately 15 to 30 minutes depending on your stove and pan. Once thickened to a paste-like consistency, remove the pot and let the puree cool completely.

Step 3: Preheat your oven to 180°C (350°F) and line two or three baking sheets with parchment paper. This will make sure your cookies bake evenly and won’t stick.

Step 4: In a large mixing bowl, beat the vegan butter and 1 cup of granulated sugar together until light and fluffy. Adding the cool strawberry puree along with vanilla extract and food coloring, beat it all again until well combined. The color will deepen with food coloring, so feel free to add a bit more if you want a brighter pink.

Step 5: Add the flour, baking soda, and salt, then mix just until the dough comes together. The dough should be soft and slightly tacky but not overly sticky. If it feels too wet, cover and chill it for 10 to 20 minutes before scooping to make handling easier.

Step 6: Use a small cookie scoop or spoon to portion the dough into about 20 balls, each around 2 tablespoons or 38 grams. Roll each ball into the remaining 1/4 cup granulated sugar, ensuring a beautiful sugary coating that adds great texture once baked.

Step 7: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart since they will spread as they bake. For thinner, chewier cookies, gently flatten each dough ball before baking.

Step 8: Bake the cookies for 13 to 15 minutes or until the edges look set and lightly golden. Once out of the oven, let them cool on the baking sheets for about 10 minutes—they’ll firm up as they cool—then transfer them to a wire rack to fully cool or enjoy warm.

Servings and Timing

This Vegan Strawberry Sugar Cookies Recipe yields about 20 cookies, perfect for sharing or savoring over several days. The prep time is around 20 minutes, plus up to 30 minutes to make the strawberry reduction. Baking takes about 13 to 15 minutes, with an additional 10 minutes for initial cooling on baking sheets. In total, you’re looking at roughly 44 minutes from start to finish, making it a satisfying but not time-consuming baking project.

How to Serve This Vegan Strawberry Sugar Cookies Recipe

The image shows a close-up of several pink, round cookies with a sugar-coated surface that gives them a sparkling, rough texture. Each cookie has visible cracks and a slightly uneven top, showing a soft interior beneath the crisp sugar layer. The cookies are placed closely together on crinkled white paper that lies on a white marbled surface. Around the cookies, there are a few red strawberries adding a fresh, natural contrast with their shiny, smooth skin and small seeds. photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love offering them at room temperature or just slightly warm so the strawberry flavors and buttery texture are fully appreciated. They are absolutely perfect with a cup of hot tea, whether I’m indulging in a calming chamomile or a bright green tea, which complements the fruity notes beautifully. For a fun twist, I sometimes serve them alongside a scoop of vegan vanilla ice cream for a delightful dessert.

Presentation-wise, these cookies shine on a pretty platter dusted lightly with powdered sugar or garnished with fresh strawberry slices to echo their fresh ingredient origins. For gatherings, I arrange them in neat rows or circles and let guests help themselves. They make impressive party treats too—so pink and inviting!

For beverages, besides tea, these cookies go surprisingly well with a fruity sparkling water with a hint of lemon or even a light rosé for an adult dessert pairing. They’re perfect for holiday cookie swaps, spring celebrations, or anytime you want to brighten up your baking repertoire with something vegan, festive, and delicious.

Variations

I love how versatile this Vegan Strawberry Sugar Cookies Recipe is. If you want a gluten-free version, simply swap the all-purpose flour for a reliable gluten-free baking blend, and your cookies will still turn out soft and delightful. For extra flavor, you can add a teaspoon of lemon zest to the dough for a subtle citrus twist that pairs wonderfully with strawberries.

If you want a different fruit flavor, try replacing strawberries with raspberries or even blueberries, adjusting sweetness to taste. Alternatively, I have experimented with folding in vegan chocolate chips or shredded coconut into the dough for an extra texture and flavor boost. Some folks enjoy using natural beet juice instead of food coloring for a more natural pink hue, which also adds a subtle earthy note.

If you prefer crunchier cookies, try baking them a minute or two longer or flattening them more before baking. For a fun finishing touch, drizzle vegan white chocolate over the cooled cookies to make them even more special. No matter how you customize them, this recipe adapts beautifully to your personal taste.

Storage and Reheating

Storing Leftovers

I always store my leftover Vegan Strawberry Sugar Cookies in an airtight container at room temperature, where they stay fresh and chewy for up to five days. Using containers that seal tightly is key to keeping their texture just right. If you want them to last longer, refrigeration will keep the cookies good for about 10 days, though I usually prefer them at room temperature to maintain softness.

Freezing

These cookies freeze wonderfully! After the cookies have completely cooled, I place them in a single layer on a baking sheet to freeze until firm, then transfer them in airtight freezer bags or containers. They keep well for up to one month without any significant loss of flavor or texture. Thaw them at room temperature when ready to enjoy—you won’t believe they were ever frozen.

Reheating

To bring frozen or stored cookies back to their freshly-baked glory, I pop them in a preheated oven at 150°C (300°F) for about 5 minutes. Avoid microwaving as it can make them rubbery or unevenly warm. Reheating gently in the oven helps revive that tender chewiness and fragrant strawberry aroma, making each bite taste like it’s just out of the oven.

FAQs

Can I use frozen strawberries instead of fresh ones?

Absolutely! Frozen strawberries work just as well as fresh for this Vegan Strawberry Sugar Cookies Recipe. Just make sure to thaw and drain any excess water before pureeing or chopping them for the reduction. This will help you achieve the right thick consistency.

Is this recipe naturally gluten-free?

No, it uses all-purpose flour, which contains gluten. However, you can substitute a gluten-free flour blend to make it gluten-free. I recommend using a blend designed for baking to maintain texture and structure.

Can I omit the food coloring?

Yes, the food coloring is optional and only enhances the pink color. The cookies will still taste fantastic without it, but they might look a bit less vibrant. For a natural alternative, beet juice can be used, but use sparingly as it may alter the flavor slightly.

How long do these cookies stay fresh?

Stored at room temperature in an airtight container, these cookies stay fresh for up to five days. Refrigerating can extend freshness to about 10 days, and freezing keeps them good for up to a month.

Can I make these cookies ahead of time?

Definitely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This actually helps develop the flavors. You can also freeze scooped dough balls and bake them directly from frozen, just adding a couple of extra minutes to the baking time.

Conclusion

I truly hope you give this Vegan Strawberry Sugar Cookies Recipe a try because it’s one of those joyful treats that brighten your day and satisfy your sweet tooth in a wholesome way. Baking these cookies always feels like a little celebration in my kitchen, and I’m confident they’ll do the same in yours. They’re simple, delicious, and bursting with fresh strawberry goodness—a perfect recipe to add to your vegan baking favorites!