Description
Delightfully soft and chewy strawberry sugar cookies made vegan, featuring a natural strawberry reduction that adds vibrant color and flavor. These cookies are perfect for a sweet treat with a beautiful pink hue and a subtle fruity twist.
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 with a stick blender or food processor until you have about 1 1/2 cups of strawberry puree. If not blending, use whole strawberries with a small dash of water. Add the mixture to a large pot or saucepan over medium heat, stirring occasionally or constantly on high heat, and cook for 15-30 minutes until the puree is thick like tomato paste and weighs 120g (heaped 1/3 cup). Allow to cool.
- 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 sugar and vegan butter until well combined. Mix in the cooled strawberry puree, vanilla extract, and food coloring until fully incorporated.
- Add Dry Ingredients: Stir in the flour, baking soda, and salt, mixing until just combined. The dough should be soft and tacky but not overly sticky. If it feels too sticky, refrigerate the dough for 10-20 minutes.
- Shape the Cookies: Using a small cookie scoop or spoon, portion the dough into about 20 balls (approximately 2 tablespoons or 38g each). Roll each ball in the optional granulated sugar to coat.
- Arrange and Flatten (Optional): Place the cookie dough balls onto 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 for 13-15 minutes or until the edges look cooked. Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Store and Serve: Enjoy 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 accurate measurements and better cookie texture.
- Adjust food coloring quantity for desired pink intensity as color fades during baking; pink is preferred over red for a subtle hue.
- To make chewier cookies with more strawberry flavor, reduce flour to 2 cups (250g) and flatten dough before baking; no chilling needed unless dough is very sticky.
- For a gluten-free version, use King Arthur’s measure-for-measure flour for a slightly softer dough that bakes well.
- If cookies don’t spread adequately in the oven, flatten them with a fork or glass bottom immediately after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
