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Vegan Strawberry Sugar Cookies Recipe

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Delicious vegan strawberry sugar cookies bursting with natural strawberry flavor. Made with fresh or frozen strawberries reduced into a thick puree, these soft and chewy cookies are beautifully pink and perfect for any occasion. They are easy to make and use simple, wholesome ingredients without any animal products.

Ingredients

Strawberry Reduction

  • 3 cups (360g) strawberries (fresh or frozen)

Cookie Dough

  • 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)

Instructions

  1. Make the strawberry reduction: Optional but recommended, blend or puree the strawberries using a stick blender or food processor to get about 1 1/2 cups of pure strawberry puree. This will create a smooth, consistent flavor and texture in your cookies.
  2. Cook the puree: Place the pureed or whole strawberries with a splash of water in a large saucepan over medium heat. Cook while stirring occasionally (or on high heat stirring constantly) until it thickens like tomato paste and weighs about 120g (roughly a heaped 1/3 cup). This takes about 15-30 minutes. Then allow to cool completely.
  3. Prepare baking sheets and oven: Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
  4. Mix sugar and vegan butter: In a large bowl, beat the 1 cup sugar and 2/3 cup vegan butter together until well combined and creamy.
  5. Add strawberry puree and flavor: Beat in the cooled strawberry puree, vanilla extract (if using), and food coloring until the mixture is evenly pink and smooth.
  6. Combine dry ingredients: Add the flour, baking soda, and a pinch of salt to the bowl. Beat just until combined, being careful not to overmix. The dough should be soft and slightly tacky but manageable. If too sticky, cover and refrigerate 10-20 minutes.
  7. Form cookie dough balls: Using a small cookie scoop or spoon, portion the dough into about 20 balls, each roughly 2 tablespoons (38g).
  8. Coat with sugar: Pour the remaining 1/4 cup sugar into a small bowl. Roll each dough ball thoroughly in the sugar to coat.
  9. Arrange and shape cookies: Place the sugar-coated dough balls on the parchment-lined baking sheets spaced about 2 inches apart. For thinner, chewier cookies, gently flatten each ball slightly.
  10. Bake: Bake the cookies for 13-15 minutes, or until edges look cooked and set.
  11. Cool: Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  12. Store and serve: Enjoy 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

  • Pureeing the strawberries is optional but results in smoother cookies with a more uniform strawberry flavor.
  • Adjust the amount of food coloring based on desired intensity of pink color; color will fade slightly during baking.
  • Use salted or unsalted vegan butter; if unsalted, add a pinch of salt to the dough for flavor balance.
  • Cookies are soft and chewy with a subtle jammy strawberry taste.
  • Refrigerating sticky dough before baking helps manage the texture and shape of cookies.
  • This recipe yields about 20 cookies, perfect for sharing or storing.

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