If you have a soft spot for fresh berries and crave something sweet and comforting without any animal products, you are going to absolutely adore this Vegan Strawberry Sugar Cookies Recipe. These cookies are bursting with real strawberry flavor and a gorgeous rosy hue that makes them as delightful to look at as they are to eat. They’re chewy, tender, and lightly crisp on the edges, making them the perfect treat for sharing with friends or sneaking bites for yourself. Trust me, once you try this Vegan Strawberry Sugar Cookies Recipe, it might just become your go-to dessert for every strawberry season and beyond.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create layers of flavor and a beautiful texture. Each element plays an essential role from bringing sweetness and moisture to adding that classic sugar cookie chewiness and vibrant color.
- Strawberries (3 cups / 360g): Fresh or frozen, these form the heart of our cookies, providing natural sweetness and tartness.
- Granulated sugar (1 cup / 200g): Balances the strawberry’s tartness and helps create the perfect cookie structure.
- Vegan butter (2/3 cup / 150g): Adds richness and keeps the cookies tender and soft.
- Vanilla extract (1 teaspoon, optional): Enhances the overall flavor with its warm, familiar note.
- Pink or red food coloring (1/4 to 1 teaspoon): Gives your cookies an irresistible rosy tint that makes them extra special.
- All-purpose plain flour (2 1/4 cups / 280g): Provides the base and structure for the cookies.
- Baking soda (1 teaspoon): Helps the cookies rise slightly and achieve the right texture.
- Pinch of salt: Balances the sweetness and deepens the flavors, especially if your butter is unsalted.
- Extra granulated sugar (1/4 cup / 50g): For rolling the cookie dough balls to add a satisfying crunch and extra sweetness on the outside.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Vegan Strawberry Sugar Cookies Recipe
Step 1: Prepare the Strawberry Reduction
Start by transforming fresh or frozen strawberries into a concentrated strawberry reduction. You can puree the strawberries using a stick blender or food processor to get a smooth texture. This puree will simmer gently on the stove until it thickens into a paste-like consistency, intensifying the natural strawberry flavor and allowing it to shine beautifully in the cookie dough. It’s this reduction that makes these cookies uniquely fruity and vibrant.
Step 2: Preheat and Prep
Preheat your oven to 180°C (350°F) and line 2 to 3 baking sheets with parchment paper. Having your oven ready to go ensures your cookie dough won’t wait too long and lose that perfect texture.
Step 3: Mix the Wet Ingredients
In a large bowl, beat together the vegan butter and granulated sugar until they’re well combined and creamy. Then, add the cooled strawberry reduction, vanilla extract, and your choice of pink or red food coloring—this is where the dough begins to get its pretty pink charm. Mixing these thoroughly gives you the perfect base for the dough’s flavor and color.
Step 4: Combine Dry Ingredients
Next, add the flour, baking soda, and salt to the wet mixture. Beat gently until everything just comes together—don’t overmix. The dough should be soft, tacky, and manageable; if it feels too sticky, pop it in the fridge for 10 to 20 minutes to firm up.
Step 5: Shape the Cookies
Using a small cookie scoop or spoon, divide the dough into roughly 20 balls, about two tablespoons each. Roll each dough ball in the extra granulated sugar to coat them evenly. This gives a delightful sugary crust after baking. Place the dough balls on your prepared baking sheets, spaced about 2 inches apart because they will spread during baking. For chewier, thinner cookies, gently flatten the dough balls.
Step 6: Bake to Perfection
Bake the cookies for 13 to 15 minutes or until the edges look set and slightly golden. Let them cool on the baking sheets for 10 minutes to firm up before transferring them to a wire rack to cool completely. Your kitchen will be filled with a heavenly strawberry-scented warmth that’s impossible to resist.
How to Serve Vegan Strawberry Sugar Cookies Recipe
Garnishes
Sprinkle a little extra sugar or dust with powdered sugar for a pretty finish. You can also add finely chopped freeze-dried strawberries on top before baking for an extra fruity crunch and a pop of color that really catches the eye.
Side Dishes
These cookies pair wonderfully with a cold glass of almond milk, soy vanilla lattes, or a fresh fruit salad. The balance of sweet strawberry notes and delicate cookie richness means they complement light sides beautifully without overpowering your palate.
Creative Ways to Present
Try sandwiching two cookies together with vegan cream cheese frosting or whipped coconut cream for irresistible cookie sandwiches. Alternatively, cut the dough into shapes with cookie cutters before baking for festive occasions or just to add a fun twist to your typical cookie tray.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to five days. The cookies will stay soft and fragrant, ready for spontaneous snacking.
Freezing
If you want to enjoy these cookies later, freeze baked cookies in a single layer on a sheet pan, then transfer them to a freezer-safe container or zip-top bag. They’ll keep for up to one month and thaw quickly at room temperature or microwave gently.
Reheating
Warm the cookies slightly in a microwave or oven to bring back their soft, chewy magic. About 10-15 seconds in the microwave or 3-4 minutes in a 150°C (300°F) oven will freshen up their texture beautifully.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work excellently for the puree. Just thaw and drain any excess liquid before making your reduction to avoid soggy dough.
Is the food coloring necessary?
No, it’s optional. The cookies will still have delicious strawberry flavor without coloring, but the pink hue adds a fun, festive touch that looks lovely, especially for special occasions.
Can I substitute the vegan butter?
You can try using coconut oil, but this may alter the texture slightly, making the cookies crispier. Room temperature vegan butter ensures the softest and most tender cookies.
How do I make the cookies less soft or thinner?
To make the cookies thinner and a bit chewier, flatten the dough balls gently before baking. For firmer cookies, bake just a minute or two longer while keeping an eye on them to avoid over-baking.
Can I add mix-ins to this Vegan Strawberry Sugar Cookies Recipe?
Definitely! Try folding in vegan chocolate chips, chopped nuts, or even shredded coconut for added texture and flavor, but keep the amount moderate so it doesn’t overwhelm the strawberry notes.
Final Thoughts
There is something so wonderful about baking cookies that feel both nostalgic and fresh at the same time, and this Vegan Strawberry Sugar Cookies Recipe absolutely delivers. It’s a joyful, sweet treat you can feel great about making and sharing. Whether it’s for a sunny afternoon tea or a cozy night in, these cookies will brighten your day and your taste buds. Give it a try—you might just find your new favorite vegan dessert!
PrintVegan Strawberry Sugar Cookies Recipe
These vegan strawberry sugar cookies are a delightful twist on classic sugar cookies, infused with fresh strawberry puree for natural color and flavor. Soft, sweet, and beautifully pink, they are perfect for a charming dessert or snack. Made without eggs or dairy, they are suitable for vegans and use simple, wholesome ingredients to create irresistibly tender cookies.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Total Time: 44 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Strawberry Reduction
- 3 cups (360g) strawberries (fresh or frozen)
- 1 cup (200g) granulated sugar
Cookie Dough
- 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 (for coating)
Instructions
- Make the strawberry reduction: Optionally blend or puree the strawberries using a stick blender or food processor until you have about 1 1/2 cups of strawberry puree. If you skip blending, you will have small chunks of strawberries in your cookies.
- Cook the strawberry puree: Transfer the strawberry puree (or whole strawberries with a splash of water) to a large pot or saucepan over medium heat. Cook while stirring occasionally or switch to high heat stirring constantly to prevent burning. Cook for 15-30 minutes until the mixture reduces to about 120g (heaped 1/3 cup) and thickens to a paste-like consistency similar to tomato paste. Allow to cool completely.
- Prepare for baking: Preheat your oven to 180°C (350°F). Line 2 to 3 baking sheets with parchment paper to prevent sticking.
- Make the cookie dough: In a large bowl, beat together the sugar and vegan butter until smooth and well combined. Add the cooled strawberry puree, vanilla extract (if using), and food coloring; continue to beat until fully incorporated.
- Combine dry ingredients: Add flour, baking soda, and salt (if needed) to the wet mixture. Beat until just combined, avoiding overmixing. The dough should be soft and tacky but not overly sticky. If it feels too sticky, cover and refrigerate the dough for 10-20 minutes to firm up.
- Form cookies: Using a small cookie scoop or spoon, portion the dough into approximately 20 balls, about 2 tablespoons (38g) each.
- Coat the dough balls: Place the 1/4 cup (50g) granulated sugar in a small bowl. Roll each dough ball in the sugar to coat evenly.
- Arrange for baking: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. For thinner, chewier cookies, gently flatten each ball slightly.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes or until the edges look cooked but the centers remain soft. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes.
- Cool and store: Transfer the cookies to a cooling rack to cool completely. Enjoy warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 1 month.
Notes
- Pureeing the strawberries yields a more uniform pink color and texture; skipping blending results in small strawberry chunks in the cookies.
- Food coloring intensity can be adjusted; expect some color fading during baking.
- Use salted or unsalted vegan butter but adjust salt amount accordingly if using salted.
- For thicker cookies, do not flatten dough balls before baking; for chewier, thinner cookies, flatten slightly.
- Cooling on the baking sheet helps cookies set without breaking.
