Description
These vegan Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor from a homemade strawberry reduction. Naturally pink and lightly sweetened, they make a delightful treat perfect for any occasion. Made without eggs or dairy, these cookies are a delicious vegan option that everyone will love.
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 rolling)
Instructions
- Make the strawberry reduction: Optionally blend or puree the strawberries using a stick blender or food processor until smooth. You should have about 1 1/2 cups of puree. If you prefer not to blend, small chunks will remain in the cookies.
- Cook the strawberry puree: Pour the strawberry puree or whole strawberries with a splash of water into a large pot or saucepan. Cook over medium heat, stirring occasionally, or turn to high heat and stir constantly. Continue cooking for 15 to 30 minutes until the mixture thickens to about 120g (heaped 1/3 cup) and has the consistency of tomato paste. Allow to cool completely.
- Prepare for baking: Preheat your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper.
- Make the cookie dough: In a large bowl, beat together the vegan butter and 1 cup (200g) granulated sugar until well combined and creamy. Add the cooled strawberry reduction, vanilla extract, and food coloring, then beat again until evenly mixed.
- Add dry ingredients: Sift in the flour, baking soda, and salt, then beat until just combined to form a soft, tacky dough. If the dough is too sticky to handle, cover and refrigerate for 10-20 minutes.
- Portion the dough: Using a small cookie scoop or spoon, divide the dough into about 20 balls, each roughly 2 tablespoons or 38g.
- Coat with sugar: Place the remaining 1/4 cup (50g) granulated sugar in a small bowl. Roll each dough ball in the sugar until coated.
- Arrange on baking sheets: Place the sugar-coated dough balls about 2 inches (5 cm) apart on the prepared baking sheets. For thinner, chewier cookies, gently flatten each dough ball slightly before baking.
- Bake the cookies: Bake in the preheated oven for 13-15 minutes or until the edges are set and lightly browned. Remove from oven and allow cookies to cool on the sheets for 10 minutes.
- Cool and store: Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to one month.
- Serve and enjoy: These cookies are delicious warm or at room temperature, perfect for any time you want a fruity, vegan treat.
Notes
- Using frozen strawberries is fine; thaw before pureeing and cooking.
- Food coloring is optional but enhances the pink color which may fade slightly during baking.
- If your vegan butter is salted, omit or reduce the added pinch of salt.
- For a more intense strawberry flavor, cook the reduction a bit longer to concentrate it, but avoid burning.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
