Description
These vegan Strawberry Sugar Cookies are soft, flavorful, and beautifully pink, made with real strawberry puree for a natural fruity twist. Perfectly sweet with a delicate texture, they are easy to prepare with simple ingredients and bake into delightful treats that are great for any occasion.
Ingredients
Strawberry Cookies
- 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)
Sugar Coating (optional)
- 1/4 cup (50g) granulated sugar
Instructions
- Make the strawberry reduction: Optional step to blend or puree the strawberries using a stick blender or food processor until you have about 1 1/2 cups of smooth strawberry puree. Alternatively, leave small chunks for texture.
- Cook the strawberry puree: Add the puree or whole strawberries with a splash of water to a large pot or saucepan over medium heat. Cook, stirring occasionally or constantly over higher heat, for 15-30 minutes until reduced to 120g (about a heaped 1/3 cup) and thick like tomato paste. Allow puree to cool.
- Prepare cookie dough: Preheat oven to 180°C (350°F) and line baking sheets with parchment paper. In a large bowl, beat sugar and vegan butter until well combined. Add cooled strawberry puree, vanilla extract, and food coloring, then beat until combined.
- Add dry ingredients: Mix in flour, baking soda, and salt, beating just until combined. Dough should be soft and tacky but not too sticky. If sticky, refrigerate dough covered for 10-20 minutes.
- Shape cookies: Using a small cookie scoop or spoon, form dough into about 20 balls (~2 tablespoons or 38g each). Roll each ball in the remaining granulated sugar to coat.
- Arrange on baking sheets: Place dough balls about 2 inches (5 cm) apart to allow spreading. For thinner, chewier cookies, gently flatten the dough balls slightly.
- Bake: Bake for 13-15 minutes until edges look cooked. Remove from oven and let cool on baking sheets for 10 minutes before transferring to a cooling rack.
- Serve and store: Enjoy warm or at room temperature. Store in airtight container at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 1 month.
Notes
- Weighing strawberries and flour ensures consistent results and reduces utensil cleaning.
- Use approximately 3/4 teaspoon liquid pink food coloring or a heaped 1/4 teaspoon pink gel for medium-pink color; red food coloring is stronger, so use less. Colors fade in oven.
- To make cookies chewier with more strawberry flavor, reduce flour to 2 cups (250g); dough will be stickier and cookies will crack more.
- For gluten-free version, King Arthur’s measure for measure flour works well, though dough will be softer.
- If cookies don’t spread during baking, flatten them gently with a fork or glass bottom immediately after removing from oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
