why make this recipe
These strawberry sugar cookies are soft, chewy, and vegan. They use real strawberries for a clear fruit flavor. The dough stays tender and easy to shape. You can make them gluten-free by using the right flour. They look pretty with crackled tops and sugar on the outside.
introduction
This recipe keeps the cookies soft and full of strawberry taste. It uses a simple egg replacement and a small amount of strawberry syrup for color and flavor. If you like soft vegan cookies, you may also enjoy a brown-sugar rhubarb version like brown sugar rhubarb cookies recipe for more ideas.
how to make Strawberry Sugar Cookies
Make the strawberry syrup first, then mix the dough and chill it. Shape the dough into balls, roll in sugar, and bake at a low temperature so the cookies stay soft. Let them cool on the tray for a short time before moving them to a rack.
Ingredients :
- 1 cup chopped fresh strawberries (or frozen, thawed)
- 2 tbsp granulated sugar (for syrup)
- ½ cup vegan butter or dairy-free baking stick (softened)
- ¾ cup granulated sugar
- ¼ cup cooled strawberry syrup
- 1 tbsp cornstarch + 2 tbsp water (egg replacement)
- 1 tsp vanilla extract
- 1½ cups gluten-free flour (with xanthan gum)
- ½ tsp baking powder
- ¼ tsp salt
- Optional: red or pink food coloring
- Extra sugar for rolling
Directions :
Make the Strawberry Syrup
- Add strawberries and 2 tbsp sugar to a small saucepan.
- Simmer on medium for 10–12 minutes until thick.
- Mash gently, then strain the syrup through a fine sieve. Discard solids.
- Chill the syrup for at least 30 minutes.
Mix the Dough
- In a bowl, cream the softened vegan butter and ¾ cup sugar until fluffy.
- Add the cooled strawberry syrup, the cornstarch-water mix, and vanilla extract. Stir well.
- In another bowl, mix the gluten-free flour, baking powder, and salt.
- Gradually add the dry mix to the wet mix until a thick dough forms.
- Add a drop or two of food coloring if you want a brighter color.
Chill
- Cover the dough and chill in the fridge for 2½ hours or overnight.
Shape & Bake
- Preheat oven to 325°F (163°C).
- Scoop about 1.5 tbsp dough per cookie.
- Roll each scoop in extra sugar, then place on a lined baking sheet with space between cookies.
- Bake for 14–16 minutes until the edges are set and tops crackle.
- Cool on the tray for 10 minutes before transferring to a rack.
how to serve Strawberry Sugar Cookies
Serve warm or at room temperature. They go well with plant-based milk or tea. For a party, arrange on a platter and dust a little extra sugar or freeze-dried strawberry powder on top.
how to store Strawberry Sugar Cookies
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
tips to make Strawberry Sugar Cookies
- Use cooled syrup so the butter does not melt when mixing.
- Chill the dough well; chilled dough spreads less and stays soft inside.
- If dough feels too sticky, add a tablespoon more flour at a time.
- Measure flour by spooning it into the cup and leveling it.
- Use a cookie scoop for even sizes and even baking.
variation (if any)
- Lemon twist: add 1 tsp lemon zest to the dough for a fresh taste.
- Chocolate chips: fold in 1/2 cup dairy-free chocolate chips.
- Frosting: top cooled cookies with a thin vegan glaze made from powdered sugar and a little syrup.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them before cooking. They work fine for the syrup.
Q: Can I make these without gluten-free flour?
A: Yes. You can use regular all-purpose flour if you do not need gluten-free cookies. Reduce flour slightly if the dough seems dry.
Q: How do I make the cookies less sweet?
A: Roll them in less sugar before baking and use slightly less sugar in the dough.
Q: Can I skip chilling the dough?
A: Chilling helps keep the texture soft and stops too much spread. You can bake sooner, but shape and bake carefully.
Q: Will the color fade?
A: Natural strawberry syrup gives a light pink color. Add a bit of food coloring if you want a stronger pink.
Strawberry Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 166 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Soft, chewy, and vegan strawberry sugar cookies with real strawberry flavor, perfect for any occasion.
Ingredients
- 1 cup chopped fresh strawberries (or frozen, thawed)
- 2 tbsp granulated sugar (for syrup)
- ½ cup vegan butter or dairy-free baking stick (softened)
- ¾ cup granulated sugar
- ¼ cup cooled strawberry syrup
- 1 tbsp cornstarch + 2 tbsp water (egg replacement)
- 1 tsp vanilla extract
- 1½ cups gluten-free flour (with xanthan gum)
- ½ tsp baking powder
- ¼ tsp salt
- Optional: red or pink food coloring
- Extra sugar for rolling
Instructions
- Make the Strawberry Syrup: In a small saucepan, add strawberries and 2 tbsp sugar. Simmer on medium for 10–12 minutes until thick, then mash gently and strain the syrup. Chill for at least 30 minutes.
- Mix the Dough: Cream softened vegan butter and ¾ cup sugar until fluffy. Stir in the cooled strawberry syrup, cornstarch-water mix, and vanilla extract. In another bowl, mix gluten-free flour, baking powder, and salt; gradually add to the wet mix until a thick dough forms. Optionally add food coloring.
- Chill: Cover the dough and chill in the fridge for 2½ hours or overnight.
- Shape & Bake: Preheat oven to 325°F (163°C). Scoop about 1.5 tbsp dough per cookie, roll in extra sugar, and place on a lined baking sheet. Bake for 14–16 minutes until edges are set and tops crackle. Cool on tray for 10 minutes before transferring to a rack.
Notes
Serve warm or at room temperature. Great with plant-based milk or tea. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
