Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)
Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)
Strawberry sugar cookies delight your taste buds with their soft and chewy texture, making them a must-try! These cookies are perfect for any occasion, from casual gatherings to festive celebrations. Featuring a burst of strawberry flavor and a delightful sweetness, they offer a vegan twist without sacrificing taste or texture. If you’ve been searching for the best soft and chewy vegan recipe that incorporates the fresh flavor of strawberries, you’re in the right place!
Why You’ll Love It
There’s something inherently warm and inviting about cookies, especially when they are freshly baked and still warm from the oven. Strawberry sugar cookies take this warmth to a whole new level. The vibrant pink hue of the cookies, combined with a sweet strawberry flavor, instantly evokes feelings of joy and comfort. These cookies are not just food; they’re a delightful experience that brings back fond memories of baking with loved ones and sharing treats during holidays.
One of the most significant advantages of this recipe is that it caters to vegan diets without sacrificing flavor or texture. These cookies are made using vegan butter and other plant-based ingredients that ensure everyone can indulge guilt-free. Moreover, the inclusion of fresh strawberries adds a level of freshness that sets these cookies apart from traditional versions. Each bite is a gentle reminder that baking can be both fun and health-conscious.
Furthermore, these strawberry sugar cookies are incredibly versatile. You can make them for birthdays, picnics, or simply as a treat to enjoy at home. Their vibrant color makes them visually appealing as well, making them perfect for festive occasions. If you want to impress guests at your next gathering, serving these cookies will undoubtedly achieve that goal. The flavors blend beautifully, offering a great balance of sweetness and tartness that satisfies anyone’s sweet tooth.
Additionally, making these cookies is a great way to involve kids in the kitchen. Baking becomes a fun family activity where everyone can pitch in, from washing the strawberries to rolling the dough. This wholesome activity can help create lasting memories and introduce children to the joys of cooking and baking. So not only do you get delicious cookies at the end, but you also create valuable family bonding moments.
Ingredients
- 1 cup vegan butter, softened
- 1 ½ cups granulated sugar
- ½ cup fresh strawberries, pureed
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: Red food coloring, for enhanced color
- Granulated sugar, for rolling cookies before baking
To create these delightful strawberry sugar cookies, you will first need to gather your ingredients. Begin with one cup of softened vegan butter that will give the cookies their rich, creamy texture. Then, grab one and a half cups of granulated sugar, which will sweeten the batter beautifully. You’ll need half a cup of fresh strawberries that you will puree to capture that delicious fruit essence. For the binding elements, mix one tablespoon of cornstarch with two tablespoons of water, and don’t forget a teaspoon of vanilla extract for that classic flavor enhancing element.
For the dry ingredients, prepare three cups of all-purpose flour, one teaspoon of baking powder to offer that much-needed lift, and half a teaspoon of salt to balance out the sweetness. As an optional step, consider adding red food coloring to intensify the color of your cookies, making them visually enticing. Lastly, keep some extra granulated sugar on hand for rolling your cookies before baking to create that signature sweet crust.
How to Make Strawberry Sugar Cookies
Step 1
Start the process by preparing the strawberry syrup, as it will provide the essential flavor in your cookies. Add the fresh strawberries and a quarter cup of granulated sugar into a saucepan. Place it over medium heat and let it simmer for about 10 to 12 minutes. This simmering process allows the strawberries to release their juices and meld with the sugar, forming a thick syrup. Be sure to mash the strawberries gently as they cook to assist in the breakdown process. Once it reaches your desired consistency, strain the syrup through a fine mesh sieve to discard any solids, leaving you with a smooth strawberry syrup. Take care to let this syrup chill in the refrigerator for at least 30 minutes before using it in the dough.
Step 2
While the syrup cools, it’s time to prepare the cookie dough. In a large bowl, combine one cup of softened vegan butter with one and a half cups of granulated sugar. Using an electric mixer, cream these two ingredients together until they become light and fluffy; this step is crucial for achieving that irresistible texture in your cookies. Once they are well-combined, add the cooled strawberry syrup along with the cornstarch-water mixture and one teaspoon of vanilla extract to the butter and sugar mixture. Stir all these ingredients together until they are thoroughly incorporated.
In a separate bowl, combine three cups of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of salt. Gradually add this dry mixture into the wet ingredients, stirring gently until a thick dough forms. If you wish to enhance the cookies’ color, this is the moment to add a few drops of red food coloring, leading to a lovely visual appeal.
Step 3
Once the dough is thoroughly mixed, cover and seal the bowl with plastic wrap and pop it into the refrigerator to chill. Chill the dough for at least 2½ hours, or preferably overnight. Chilling strengthens the dough’s structure, which helps create the perfect cookie’s texture once baked. The extra waiting time will allow the flavors to meld beautifully, contributing to that rich, strawberry taste you’ll adore.
Step 4
When you’re finally ready to bake, preheat your oven to 325°F (163°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal and clean-up afterward. Now, scoop out portions of dough, approximately 1.5 tablespoons each, and roll them into balls. Roll each ball in granulated sugar before placing them on the baking sheet, ensuring to leave space between them to allow for spreading. Bake the cookies in the preheated oven for about 14 to 16 minutes, or until the edges are set, and the tops start to crackle. After baking, allow them to cool on the tray for about 10 minutes before transferring them to a wire rack to cool completely.
Directions
To make the strawberry syrup, you will first combine fresh strawberries with a specified amount of sugar in a saucepan. Set the heat to medium and let it simmer for around 10 to 12 minutes, stirring occasionally to help break down the strawberries. You’re looking for a thick syrup to form, so mash the strawberries gently while cooking. Once thickened, strain the mixture through a fine mesh sieve to separate the solids from the syrup, and let this syrup chill for at least 30 minutes.
Next, while the syrup cools, you will begin mixing the cookie dough. In a mixing bowl, cream together the softened vegan butter and granulated sugar until the mixture is light and fluffy, creating a perfect base for the cookies. Once combined, add the cooled strawberry syrup along with a cornstarch-water mixture and vanilla extract, incorporating these wet ingredients thoroughly. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, gradually folding this dry mixture into your wet ingredients. Continue mixing until a thick dough forms, and if you choose to enhance the color, add a touch of food coloring.
After mixing, it’s essential to chill the dough. Cover the bowl with plastic wrap and refrigerate it for 2½ hours or overnight. Chilling allows the flavors to develop and the dough to firm up. When ready to bake, preheat your oven to 325°F (163°C) and prepare a baking sheet lined with parchment paper. Scoop out the chilled dough in 1.5 tablespoon portions, rolling them into balls and coating them with sugar before placing them onto the baking sheet, ensuring they are adequately spaced apart. Bake your cookies for 14 to 16 minutes or until the edges are set, and the tops display that signature crackled finish. Allow to cool for about 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Helpful Notes
Before you dive into the recipe, here are some helpful notes. If you can’t find fresh strawberries, frozen ones can work too. Just make sure they’re thawed and drained well. You can also play around with the amount of sugar based on your desired sweetness. For those looking to switch things up, experiment with adding chocolate chips or nuts into the dough for an extra dimension of flavor. Also, remember that everyone’s ovens are different, so keep a close eye on your cookies as they bake to avoid overcooking.
Storage & Reheating Tips
Storing your homemade strawberry sugar cookies is simple. Keep them in an airtight container at room temperature for up to a week. If you want to extend their freshness, you can store them in the refrigerator, where they’ll last for about two weeks. For longer storage, consider freezing the cookies. Simply place them in a freezer-safe bag or container, and they should keep well for up to three months. When you’re ready to enjoy them again, you can thaw them at room temperature or pop them in the microwave for a few seconds to regain that warm, fresh-baked feel.
If you find yourself with leftover cookie dough, you can freeze it too! Simply wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to bake, allow the dough to thaw in the refrigerator overnight, then follow the steps for baking as usual.
FAQs
What are the main ingredients in strawberry sugar cookies?
The primary ingredients include vegan butter, granulated sugar, pureed strawberries, cornstarch, vanilla extract, all-purpose flour, baking powder, and salt.
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work well. Ensure they are thawed and drained before pureeing.
How long should I chill the dough?
Chill the dough for at least 2½ hours or overnight for best results.
Why do I need to chill the dough?
Chilling the dough strengthens its structure, preventing cookies from spreading too much during baking. It also enhances flavor.
How can I store leftover cookies?
Store them in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.
Can I freeze the cookie dough?
Absolutely! Wrap the dough tightly in plastic wrap and store it in a freezer-safe bag for up to three months.
How do I reheat the cookies?
To reheat, simply place them in the microwave for a few seconds or let them sit at room temperature until soft.
Conclusion + CTA
In conclusion, strawberry sugar cookies are not just a delightful treat but a wonderful experience that brings joy to both bakers and eaters alike. This recipe for the best soft and chewy vegan strawberry sugar cookies proves that you can enjoy delicious flavors without compromising on dietary choices. So gather your ingredients, invite family into your kitchen, and whip up a batch of these mouthwatering cookies. Share your baking journey and these delectable cookies with friends and family. Don’t wait any longer; give this recipe a try, and enjoy the sweet, soft, and chewy perfection of strawberry sugar cookies today!
Strawberry Sugar Cookies
Ingredients
Method
- Combine fresh strawberries and a quarter cup of granulated sugar in a saucepan. Simmer over medium heat for 10-12 minutes, mashing strawberries gently until juices are released. Strain through a fine mesh sieve and refrigerate for at least 30 minutes.
- In a large bowl, cream 1 cup of softened vegan butter and 1.5 cups of granulated sugar until light and fluffy.
- Add the cooled strawberry syrup, cornstarch-water mixture, and vanilla extract. Mix thoroughly.
- In another bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Gradually add to the wet mixture until a thick dough forms.
- If desired, add red food coloring at this point for enhanced visual appeal.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2.5 hours or overnight.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop dough in 1.5 tablespoon portions, roll into balls, and coat in granulated sugar before placing on the baking sheet.
- Bake for 14-16 minutes or until the edges are set and tops crackle. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.
