Description
Delight in these vibrant vegan Strawberry Sugar Cookies bursting with fresh strawberry flavor and a soft, chewy texture. Made with a homemade strawberry reduction for natural sweetness and colored a lovely pink hue, these cookies are perfect for a fun treat that’s dairy-free and vegan-friendly.
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 bean paste (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 unsalted butter is used)
- 1/4 cup (50g) granulated sugar (for rolling)
Instructions
- Make the strawberry reduction: Optional – blend or puree strawberries with a stick blender or food processor to yield about 1 1/2 cups of strawberry puree. If not blended, small chunks will remain in cookies.
- Cook the strawberry puree: Add puree (or whole strawberries with a splash of water) to a medium saucepan on medium heat. Stir occasionally or turn heat to high stirring constantly. Cook for 15-30 minutes until thick like tomato paste, weighing approximately 120g (heaped 1/3 cup). Cool completely.
- Prepare baking sheets and oven: Preheat oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, beat sugar and vegan butter until well combined. Add cooled strawberry puree, vanilla bean paste (if using), and food coloring; beat until mixed.
- Add dry ingredients: Add flour, baking soda, and salt; beat until just combined. Adjust food coloring if desired. If dough is too sticky, cover and refrigerate for 10-20 minutes.
- Shape cookies: Use a small cookie scoop or spoon to portion dough into about 20 balls (~2 tablespoons or 38g each).
- Coat with sugar: Place 1/4 cup (50g) granulated sugar in a small bowl. Roll each dough ball in sugar to coat.
- Arrange on baking sheets: Place dough balls about 2 inches (5 cm) apart on prepared sheets. For thinner, chewier cookies, gently flatten balls slightly.
- Bake the cookies: Bake for 13-15 minutes until edges appear cooked. Remove from oven.
- Cool cookies: Let cookies cool on baking sheets for 10 minutes, then transfer to a cooling rack.
- Serve and store: Enjoy warm or at room temperature. Store in airtight container at room temperature up to 5 days, refrigerate up to 10 days, or freeze up to 1 month.
Notes
- Strawberries can be fresh or frozen. If frozen, thaw before use.
- Food coloring is optional and can be adjusted for more vibrant color, noting it fades slightly during baking.
- All-purpose flour is standard; can substitute with gluten-free flour blends for dietary needs but may affect texture.
- Cookies are soft and chewy; refrigerate dough if needed to handle stickiness.
- Store cookies properly to maintain freshness and texture.
