If you’re on the hunt for a delightful treat that’ll brighten up any day, I’ve got you covered with this fan-freaking-tastic Vegan Strawberry Sugar Cookies Recipe. These cookies are bursting with real strawberry flavor, soft in the middle, and just the right amount of sweet—plus, they’re completely plant-based. Whether you’re baking for yourself, friends, or family, these cookies always come out looking cute and taste like a dream. Stick around—I’m about to share everything I’ve learned to help you nail this recipe effortlessly!
Why You’ll Love This Recipe
- Vibrant Strawberry Flavor: Using a homemade strawberry reduction packs these cookies with that fresh strawberry taste you crave.
- Perfect Texture: Soft and chewy with slightly crisp edges—just like the ideal sugar cookie you’ve been searching for.
- Simple Vegan Ingredients: No eggs or dairy here, just easy-to-find staples that deliver maximum flavor.
- Customizable Color and Sweetness: Adjust the pink hue and sugar coating to suit your aesthetic and taste preferences.
Ingredients You’ll Need
Each ingredient plays an important role in balancing flavor and texture for these vegan strawberry sugar cookies. Picking fresh or frozen strawberries ensures that fruity kick, while vegan butter provides tenderness. Here’s why I recommend these staples and some handy tips when shopping.
- Strawberries: Fresh or frozen both work—just make sure to measure by weight for the best results.
- Granulated sugar: This sweetens and helps with that classic sugar cookie snap; save a little to toss the dough balls for a sparkly finish.
- Vegan butter: Room temperature is key here to get a creamy, smooth cookie dough that bakes just right.
- Vanilla extract: Optional but I love the warm, slightly sweet depth it adds to the strawberry flavor.
- Food coloring: Pink or red, it gives these cookies that irresistibly cute look—add more if you want a brighter color.
- All-purpose plain flour: Make sure to weigh your flour; too much can make the dough dry and prevent spreading.
- Baking soda: For a little extra lift and soft texture.
- Salt: Just a pinch, especially if you’re using unsalted vegan butter, to enhance the flavors.
Variations
I love mixing things up occasionally with this Vegan Strawberry Sugar Cookies Recipe—trust me, experimenting a bit can take these cookies from great to unforgettable. Don’t hesitate to tweak based on what you have or the flavor profile you’re craving.
- Chewier Cookies: I once reduced the flour to 2 cups instead of 2 ¼, and the cookies turned out softer and chewier, with a stronger strawberry punch—delicious if you prefer a more tender bite.
- Gluten-Free Version: Using a measure-for-measure gluten-free flour blend worked beautifully for me; the dough was softer, but with a little patience, the bake was just as tasty.
- Natural Coloring Swap: I experimented with beetroot powder before, which gave a subtle pinkish tint, but just a heads-up—it can mute the strawberry flavor a bit.
How to Make Vegan Strawberry Sugar Cookies Recipe
Step 1: Create a Flavorful Strawberry Reduction
This is the secret step that fills your cookies with that unmistakable strawberry goodness. I recommend blending the strawberries into a puree for a smoother texture, but if you like a little chunkiness, just chop them finely. Then simmer the puree gently until it thickens to about the consistency of tomato paste—usually 15 to 30 minutes depending on your stove and pot. This reduces the moisture so your dough isn’t too wet and concentrates the flavor. Be sure to weigh your reduction to around 120g or 1/3 cup—if it’s too watery, your cookies won’t hold their shape well.
Step 2: Mix the Dough with Love and Patience
Start by beating vegan butter and sugar until they’re combined and fluffy, which I personally find gives the cookies the best texture. Then add the cooled strawberry reduction, vanilla, and your chosen food coloring—this is where you can really play around with the shade of pink. Next, gently fold in the sifted flour, baking soda, and a pinch of salt. The dough should feel soft and tacky, but not sticky—if yours feels too wet, pop it in the fridge for 10-20 minutes. Trust me, chilling helps it firm up and makes scooping easier.
Step 3: Shape, Sugar-Coat, and Bake
Using a small cookie scoop or spoon, roll the dough into balls about the size of a heaping tablespoon. Toss each ball in granulated sugar—it creates a delightful crunch and sparkle on top. Space them out well on parchment-lined sheets since they’ll spread during baking. If you like your cookies a bit thinner and chewier, gently press down on each dough ball before baking. Bake at 350°F (180°C) for about 13-15 minutes, until the edges look set but the centers still feel soft. I learned to let them cool on the pan for 10 minutes before transferring to a rack, which helps them firm up without losing softness inside.
Pro Tips for Making Vegan Strawberry Sugar Cookies Recipe
- Use a Kitchen Scale: Weighing your strawberries and flour makes all the difference for consistent cookie texture—trust me, it saves so much guesswork.
- Be Patient With the Reduction: Letting your strawberry puree thicken properly is the key to packed flavor; rushing here leads to soggy dough.
- Adjust Food Coloring Cautiously: The color fades in the oven, so add a bit more than you think you need for that perfect pink blush.
- Don’t Skip Cooling on the Baking Sheet: Leaving cookies on the tray for 10 minutes after baking helps them set without drying out, making them melt-in-your-mouth delightful.
How to Serve Vegan Strawberry Sugar Cookies Recipe
Garnishes
I personally love to keep it simple with these cookies—just that sparkling sugar coating on top doing all the work for me. But for special occasions, dusting with edible rose petals or a tiny drizzle of vegan white chocolate adds a fancy touch that always impresses guests.
Side Dishes
These strawberry sugar cookies go wonderfully alongside a creamy vegan vanilla latte or a refreshing strawberry-infused iced tea. For a casual brunch, I’ll pair them with a bowl of mixed berries and coconut yogurt for a fresh, berry-filled spread.
Creative Ways to Present
One fun trick I discovered is layering these cookies in glass jars or mason jars with whipped coconut cream and fresh strawberry slices for a quick parfait-style dessert. It makes for a fun, portable treat perfect for gifting or picnics!
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature—they hold freshness beautifully for up to five days. I like adding a small piece of bread in the container to keep them moist (odd but it works!). For longer storage, pop them in the fridge where they’ll last about 10 days.
Freezing
These vegan strawberry sugar cookies freeze really well! I usually wrap individual cookies in parchment paper and place them in a freezer-safe container or zip-top bag. They’ll keep their texture and flavor for up to a month—perfect if you want to bake ahead for a party or snack stash.
Reheating
To revive frozen or leftover cookies, I gently warm them in a 300°F (150°C) oven for about 5 minutes. This refreshes their softness and brings back that fresh-baked aroma, without drying them out.
FAQs
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Can I use frozen strawberries for this vegan strawberry sugar cookies recipe?
Absolutely! Frozen strawberries work perfectly—just thaw and drain any excess water before making your strawberry puree. This helps prevent extra moisture from making the dough too sticky.
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Do I have to use food coloring for the cookies?
Nope! The strawberries add natural pink color, but the hue is mild. If you want a more vibrant look, a small amount of pink or red vegan food coloring enhances that classic strawberry sugar cookie charm.
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Can I substitute the vegan butter with coconut oil?
You can, but keep in mind that coconut oil might make the dough softer and could affect the flavor slightly. If you go this route, use refined coconut oil to avoid a strong coconut taste, and chill your dough a bit longer if it feels too sticky.
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How do I know when the strawberry reduction is ready?
The reduction should be thick like tomato paste and weigh about 120 grams (a heaped ⅓ cup). It shouldn’t be watery—if in doubt, cook it a little longer. This concentration amps up the strawberry flavor and prevents soggy cookie batter.
Final Thoughts
This Vegan Strawberry Sugar Cookies Recipe quickly became one of my all-time favorites to bake—there’s something so joyful about biting into a soft cookie brimming with fresh strawberry flavor. I love how approachable it is, whether you’re an experienced baker or just starting out. Give it a go in your kitchen, and I promise you’ll be rewarded with smiles and maybe a few requests to keep these cookies around forever. Happy baking, friend!
Print
Vegan Strawberry Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these vibrant vegan Strawberry Sugar Cookies, bursting with fresh strawberry flavor and a beautiful pink hue. Soft, slightly chewy, and coated with a sweet sugar crust, these cookies are perfect for a sweet treat any time of day. Made with simple plant-based ingredients and a strawberry reduction, they offer a unique twist on classic sugar cookies that will please both vegans and non-vegans alike.
Ingredients
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)
- ¼-1 teaspoon pink food coloring 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: Optionally blend or puree the strawberries until you have about 1 1/2 cups of strawberry puree. In a large pot or saucepan over medium heat, cook the puree while stirring occasionally, or stir constantly on high heat, until the mixture reduces to about 120g and thickens like tomato paste. This can take 15-30 minutes depending on your stovetop and cookware. Allow the puree to cool completely.
- Prepare the 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 vegan butter and sugar until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, then beat until uniform in color. Stir in the flour, baking soda, and salt until just combined. The dough should be soft and tacky but not overly sticky. If too sticky, refrigerate for 10-20 minutes.
- Shape and sugar-coat the cookies: Using a small cookie scoop or spoon, portion the dough into about 20 balls, approximately 2 tablespoons or 38g each. Place the sugar for coating into a small bowl and roll each dough ball in the sugar until coated. Arrange the coated dough balls on the prepared baking sheets about 2 inches (5 cm) apart. For thinner, chewier cookies, gently flatten each dough ball before baking.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes until the edges are cooked and the cookies have spread. Remove from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Store and enjoy: Enjoy these strawberry sugar cookies warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, refrigerated up to 10 days, or frozen for up to 1 month.
Notes
- Weighing strawberries and flour ensures the best results, as strawberry volume and flour density can vary greatly, affecting cookie texture and spread.
- For a medium-pink color, use ¾ teaspoon of liquid pink food coloring or a heaped ¼ teaspoon gel. Red food coloring requires less. The color fades slightly during baking, so add extra if desired.
- To achieve chewier cookies with enhanced strawberry flavor, reduce flour to 2 cups (250g). This results in a stickier dough and more cracks in the baked cookies. Refrigeration is optional for sticky dough.
- This recipe can be adapted to gluten-free by using King Arthur’s measure-for-measure flour, resulting in a slightly softer dough and beautifully baked cookies.
- If cookies do not spread during baking, flatten them gently with a fork or the bottom of a glass immediately after removing from the oven.
Nutrition
- Serving Size: 1 cookie (approx. 38g)
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
