Description
These vegan strawberry sugar cookies combine sweet, fresh strawberry puree with a soft, pink-tinted dough for a deliciously fruity twist on classic sugar cookies. They are naturally colored, optionally coated in sugar for extra crunch, and offer a chewy texture with vibrant flavor perfect for any season.
Ingredients
Scale
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
- 1/4-1 teaspoon pink 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 the strawberries to make about 1 1/2 cups of puree. Cook the puree or whole strawberries with a little water in a large pot over medium-high heat, stirring until thickened and reduced to about 120g, resembling tomato paste. This can take 15-30 minutes. Let the puree cool.
- Prepare cookie dough: Preheat oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper. Beat together sugar and vegan butter until combined. Add the cooled strawberry puree, vanilla extract, and food coloring; beat until mixed well.
- Add dry ingredients: Stir in flour, baking soda, and salt just until combined. The dough should be soft and tacky but not overly sticky. Chill dough 10-20 minutes if too sticky.
- Form cookies: Scoop about 2 tablespoons (38g) dough into balls. Roll each ball in granulated sugar. Place on baking sheets 2 inches apart. For thinner cookies, slightly flatten balls.
- Bake cookies: Bake 13-15 minutes until edges are set. Cool on sheets 10 minutes before transferring to a rack. Cookies can be enjoyed warm or at room temperature.
- Storage: Store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze up to 1 month.
Notes
- Weigh strawberries and flour for best accuracy, as volume can vary.
- Use 3/4 teaspoon liquid pink food coloring for medium pink color; color fades during baking.
- Reduce flour to 2 cups (250g) for chewier cookies with more strawberry flavor.
- Recipe works with gluten-free measure-for-measure flour for gluten-free option.
- If cookies do not spread, flatten them slightly after baking with a fork or glass bottom.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
