Description
Strawberry Pie Cookies are a delightful blend of tender cookie dough filled with a glossy, sweet strawberry pie filling. These vegan treats combine the richness of buttery dough with the fresh, tangy flavors of strawberries, making them perfect for a cozy dessert or a special snack.
Ingredients
Strawberry Pie Filling
- 3 Tablespoons water
- 1/2 Tablespoon cornstarch
- 1 cup chopped strawberries
- 2 Tablespoons cane sugar
- 1 Tablespoon fresh lemon juice
Cookie Dough
- 1/2 cup vegan butter, room temperature
- 1/2 cup cane sugar (for dough)
- 2 Tablespoons cane sugar (for rolling before baking)
- 1/4 cup brown sugar
- 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 cups all-purpose flour
- 6 Tablespoons ground graham crackers
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Make the strawberry pie filling: First, mix the cold water and cornstarch together until a cloudy slurry forms, then set it aside. Chop the strawberries into bite-sized pieces and place them in a saucepan with the cane sugar and fresh lemon juice. Cook this mixture over low heat for 2-3 minutes until the sugar dissolves and the strawberries soften. Add the cornstarch slurry to the pan, stir well, and bring it to a simmer. Continue cooking for 2-3 minutes until the mixture thickens and becomes glossy. Remove from heat and transfer to a bowl to cool in the refrigerator while you prepare the cookie dough.
- Make the cookie dough: In a mixing bowl, cream the room-temperature vegan butter with 1/2 cup cane sugar and the brown sugar using an electric mixer until fluffy, about 2 minutes. Add the flax egg and vanilla bean paste, mixing for 30 seconds till combined. Add the all-purpose flour first, then sprinkle the ground graham crackers, baking powder, and salt on top. Mix everything together with the electric mixer until a thick cookie dough forms. Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or up to 24 hours for convenience.
- Assemble and bake the cookies: Preheat the oven to 350°F (175°C) about 10 minutes before removing the dough from the fridge and line a baking tray with parchment paper. Scoop out 10-11 cookie dough portions using a 2 Tablespoon cookie scoop. Roll each dough portion into a ball, then coat the balls in the 2 Tablespoons of cane sugar by rolling them in a bowl. Place the coated balls on the baking sheet, spacing them at least two inches apart. Lightly press each ball down with your palm, then create an indent in the center with your thumb. Carefully spread the dough to enlarge the indentation for filling space. Spoon about 1 Tablespoon of the chilled strawberry filling into each cookie's center. Bake for 13-15 minutes until the edges are crisp and the centers are set but remain gooey. Allow the cookies to cool on the baking sheet for 5 minutes, shaping them gently if desired while warm. Finally, transfer the cookies to a wire rack to cool completely before serving.
Notes
- The flax egg acts as a vegan binder, perfect for those avoiding eggs.
- Refrigerating cookie dough helps prevent spreading and enhances texture.
- Ensure the strawberry filling is completely cooled before filling the cookies to avoid melting the dough excessively during baking.
- Use parchment paper on the baking tray for easy cleanup and to prevent sticking.
- Cookies will keep well in an airtight container at room temperature for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
