Name: Vegan Strawberry Sugar Cookies Recipe
Prep time: 30 min
Cook time: 14 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 food coloring, 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

If you’re looking for a delightful treat that’s bursting with fresh flavor yet completely plant-based, I absolutely love sharing this Vegan Strawberry Sugar Cookies Recipe with you! These cookies have a beautiful pink hue, a tender crumb, and just the right amount of sweetness — they’re fan-freaking-tastic and perfect whether you’re baking for family, friends, or a cozy afternoon solo snack. Trust me, once you master this recipe, strawberry season won’t feel complete without it.

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Why You’ll Love This Recipe

Fresh Strawberry Flavor: The strawberry reduction adds an authentic, vibrant taste that’s rare in store-bought cookies.
Perfect Texture: These cookies have a soft, tender crumb that’s never dry or crumbly, which I know from my own baking journeys can be tricky to nail!
Beautiful Presentation: The subtle pink color makes them eye-catching, fun, and perfect for gifting or special occasions.
Totally Vegan & Flexible: Whether you’re vegan or just looking for new flavors, these cookies accommodate those needs without sacrificing taste.

The image shows several soft, round pink cookies with a sugar-coated crackled surface. One cookie in the center has a bite taken out, revealing a slightly darker pink inside with a soft texture. Bright red strawberries with green tops are scattered around the cookies, placed on white parchment paper over a white marbled surface. The colors focus on shades of pink and red with a sparkling sugar texture on the cookies. photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Sugar Cookies, vegan strawberry cookies, plant-based strawberry cookies, healthy strawberry sugar cookies, pink strawberry cookies

Ingredients You’ll Need

Most of the ingredients in this Vegan Strawberry Sugar Cookies Recipe are pantry staples, but the star here is definitely fresh strawberries (or frozen when fresh aren’t available). They blend beautifully into the dough, providing natural sweetness and that lovely pink shade. Be sure to get good quality vegan butter for maximum flavor and texture, and use a reliable measuring scale if you have one — it really makes a difference!

Flat lay of fresh whole strawberries with vibrant red color and green leaves, a small white ceramic bowl filled with granulated sugar crystals, a smooth slab of creamy vegan butter at room temperature on a white ceramic plate, a small white bowl with pale pink liquid food coloring, a neat mound of all-purpose plain flour on a simple white ceramic dish, a small white bowl containing light beige baking soda powder, and a tiny pinch of fine sea salt grains arranged precisely on a white ceramic spoon-shaped dish, all ingredients fresh and natural, balanced symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Strawberry Sugar Cookies, vegan strawberry cookies, plant-based strawberry cookies, healthy strawberry sugar cookies, pink strawberry cookies

Strawberries: Fresh or frozen works, but fresh gives the best flavor; I like to let them soften first if using frozen.
Granulated Sugar: Provides the classic cookie sweetness and helps with that slight crisp coating when rolling.
Vegan Butter: Room temperature is key here so it blends well and creates tender cookies.
Vanilla Extract: Optional, but I add it every time for warmth and depth.
Pink or Red Food Coloring: Adds that pretty pink shade — be careful with red as it’s stronger and can affect flavor.
All-Purpose Plain Flour: The base of your cookie dough; weighing it keeps your cookies consistent.
Baking Soda: Helps the cookies rise just enough for soft edges and a perfect texture.
Salt: Optional if using unsalted butter; it balances the sweetness and enhances flavor.
Extra Granulated Sugar: For rolling the dough balls before baking, creating a subtle sparkle and texture on the outside.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love about this Vegan Strawberry Sugar Cookies Recipe is how it invites your own spin. Whether you want a chewier texture, gluten-free option, or even a more intense pink color for a party, you can try some fun tweaks to make it yours.

Chewier Cookies: I’ve made the cookies a bit more chewy by reducing the flour slightly; they crack more and are stickier but oh-so-good if you like that texture.
Gluten-Free: Using a good measure-for-measure gluten-free flour blend works great here, just expect the dough to be a bit softer.
Color Variations: If you prefer natural color, beetroot powder is an interesting alternative, though it dulls the strawberry flavor a bit.
Thickness: For thinner or thicker cookies, you can flatten the dough balls before baking or leave them rounded as is.

How to Make Vegan Strawberry Sugar Cookies Recipe

Step 1: Make the Strawberry Reduction

Start by pureeing your strawberries with a stick blender or food processor until smooth—about 1 1/2 cups of puree. If you don’t mind little chunks of fruit, you can skip blending, but blending gives a smoother texture in the cookies. Then, pour the puree into a medium saucepan and cook over medium heat, stirring occasionally (or on higher heat if you can stir constantly) until the mixture thickens down to about 120 grams — about a heaped 1/3 cup — and resembles tomato paste. This step takes anywhere from 15 to 30 minutes depending on your stove. I know it feels slow, but this concentrated strawberry flavor is what sets these cookies apart!

Step 2: Prepare the Cookie Dough

Preheat your oven to 350°F (180°C) and line two to three baking sheets with parchment paper. In a large bowl, beat together the vegan butter and granulated sugar until creamy — this is where you start building the cookie’s tender texture. Add in the cooled strawberry puree, vanilla extract, and your choice of food coloring. I usually add about 3/4 teaspoon of liquid pink food coloring for a lovely medium pink, but you can adjust. Mix until combined.

Next, whisk the flour, baking soda, and salt (if using) together in a separate bowl before stirring them into the wet ingredients. The dough should come together and be soft but not sticky; if it feels too sticky to handle, pop it in the fridge for 10–20 minutes to chill — this little rest always makes it easier to scoop and shape.

Step 3: Shape and Sugar Coat

Use a small cookie scoop or spoon to portion the dough into about 20 balls, each roughly 2 tablespoons or 38 grams. Pour the last 1/4 cup of granulated sugar into a small bowl and roll each dough ball in it until fully coated. This sugar coating creates a beautiful sparkle and slight crunch on the surface after baking. Space the dough balls about 2 inches apart on your baking sheets — they do spread in the oven! If you want chewier, thinner cookies, lightly flatten the balls before baking.

Step 4: Bake and Cool

Bake your cookies for 13 to 15 minutes until the edges look cooked but the centers are still soft. This balance keeps the cookies tender. After removing them from the oven, let them cool on the baking sheets for 10 minutes to firm up, then transfer to a wire rack to finish cooling. I find that if the cookies don’t spread enough in the oven, giving them a gentle press with a fork or the bottom of a glass right out of the oven helps them get the right shape and texture.

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Pro Tips for Making Vegan Strawberry Sugar Cookies Recipe

Weigh Your Strawberries: I learned the hard way that using a scale saves so much guessing — too many strawberries add moisture and prevent the cookies from spreading properly.
Beware of Food Coloring Strength: Red food coloring is much stronger than pink, so start small to avoid an odd flavor and too dark color; pink gel is a gentler choice.
Chill Sticky Dough: If your dough feels too sticky to handle, chilling it even 10 minutes makes scooping and rolling into balls much easier.
Fix Lack of Spread: If cookies don’t spread during baking, press them gently down once removed from the oven to get that classic look and chewiness.

How to Serve Vegan Strawberry Sugar Cookies Recipe

Vegan Strawberry Sugar Cookies Recipe - Serving

Garnishes

I often dust these cookies lightly with a little powdered sugar or add a tiny drizzle of vegan white chocolate for a pretty touch. If you’re serving for kids or at a party, sprinkles that match the pink color can make them super festive. A fresh strawberry slice on top just before serving also adds an elegant flair and fresh bite.

Side Dishes

These cookies go amazingly well with a hot cup of tea or a cold glass of almond milk. For brunch or dessert plates, pairing them with dairy-free whipped cream and fresh berries turns them into a quick, dreamy dessert. You can also serve alongside vegan vanilla ice cream for a strawberry-themed treat.

Creative Ways to Present

For special occasions, I love arranging these cookies in a pink-and-white themed cookie box or tying little stacks with raffia for gifting. You can even sandwich two cookies with vegan strawberry jam or frosting for a fun twist. Decorating with edible flowers or silver dragees amps up the wow factor and makes your homemade gift look bakery-worthy.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature, where they stay soft and fresh for about 5 days. My family loves grabbing them straight from the jar for a quick snack! If your kitchen is warm, the fridge works too and can extend freshness up to 10 days, just bring cookies back to room temp before serving.

Freezing

These cookies freeze wonderfully—simply place them in a freezer-safe container or zip-top bag with parchment layers to avoid sticking. I’ve frozen them for up to a month without losing flavor or texture, which is great for planning ahead or saving treats for later.

Reheating

To enjoy leftovers warm, I pop the frozen or refrigerated cookies in a preheated 300°F oven for 5 minutes or so, just until they soften again. The warmth brings back that fresh-baked quality and makes them extra irresistible—just like they came right out of the oven!

FAQs

Can I use frozen strawberries for this Vegan Strawberry Sugar Cookies Recipe?

Absolutely! I often use frozen strawberries when fresh aren’t available. Just thaw and drain any excess liquid before cooking them down to a reduction, so your dough doesn’t get too wet. It might take a little longer to reduce frozen strawberries, but the flavor is just as delicious.
What if I don’t have pink food coloring? Can I skip it?

You can skip the food coloring entirely if you prefer a more natural look, though the cookies will be less vividly pink. Alternatively, beetroot powder is a natural option, but it can slightly mute the strawberry flavor and make the cookies denser. Using a small amount of pink food coloring really brings that cheerful color without affecting taste much.
How can I make these cookies gluten-free?

For gluten-free options, I recommend using a reliable measure-for-measure gluten-free flour blend like King Arthur’s. The dough will be a bit softer but still bakes beautifully and tastes delicious. Just keep an eye on baking time as GF flours sometimes brown faster.
My cookies didn’t spread—what can I do?

If your cookies come out puffy and don’t spread, it usually means there’s too much flour or the dough is too cold. Try flattening the cookie balls slightly before baking, or if already baked, gently press down with a fork or glass while still warm. Chilling dough only if it’s too sticky helps too.

Final Thoughts

This Vegan Strawberry Sugar Cookies Recipe holds a special place in my heart because it brings that fresh fruit joy into a classic cookie form — something I used to struggle to achieve without eggs or dairy. I encourage you to give it a go, especially if you love baking from scratch and sharing new flavors with loved ones. Once you taste those tender, pink-hued bites with real strawberry flavor, you’ll feel like you discovered a hidden gem. Happy baking!