Description
These vibrant and delicious vegan strawberry sugar cookies feature a natural strawberry puree for a burst of fruity flavor and a lovely pink hue. Soft and tender with a perfect balance of sweetness, these cookies are ideal for a delightful treat that’s both visually appealing and tasty. Made without eggs or dairy, they are perfect for vegan diets and can be enjoyed fresh or stored up to a month.
Ingredients
Scale
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 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
Sugar Coating (optional)
- 1/4 cup (50g) granulated sugar
Instructions
- Make the strawberry reduction: Optionally, blend or puree the strawberries using a stick blender or food processor until smooth, yielding about 1 1/2 cups of puree. If not blended, small chunks will remain in the cookies. Add the strawberry puree (or whole strawberries with a splash of water) to a large saucepan over medium heat. Cook while stirring occasionally, or stir constantly over high heat for 15-30 minutes until the puree thickens to about 120g and has a paste-like consistency. Let cool.
- Make the strawberry 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 sugar and vegan butter until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, then beat until mixed. Add flour, baking soda, and salt; beat until just combined. The dough should be soft and tacky but not overly sticky. If too sticky, refrigerate for 10-20 minutes.
- Shape and coat the cookies: Use a small cookie scoop or spoon to portion dough into about 20 balls (approximately 2 tablespoons or 38g each). Place the remaining 1/4 cup (50g) sugar in a small bowl and roll each dough ball in the sugar to coat.
- Arrange and bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow spreading. For thinner, chewier cookies, gently flatten the dough balls. Bake for 13-15 minutes or until edges appear cooked. Remove from oven and let cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
- Storage and serving: Enjoy the cookies warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze for up to 1 month.
Notes
- Weighing strawberries and flour ensures consistency and proper texture, preventing cookies from becoming too dry or not spreading correctly.
- For medium-pink color, use approximately 3/4 teaspoon liquid pink food coloring or about 1/4 teaspoon gel food coloring. Red food coloring is stronger, so use less. Color fades slightly during baking.
- For chewier cookies and enhanced strawberry flavor, reduce flour to 2 cups (250g). This results in a stickier dough and more cracking on cookies.
- King Arthur’s measure-for-measure gluten-free flour can replace all-purpose flour for gluten-free cookies; expect a slightly softer dough.
- If cookies don’t spread during baking, flatten them gently with a fork or glass bottom after removing from the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
