Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe
These Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. This vegan recipe uses a homemade strawberry syrup and egg replacement for delicious, allergy-friendly treats perfect for any occasion. The cookies are gluten-free and have a beautiful pink hue, making them both visually appealing and delightful to eat.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Strawberry Syrup
- 1 cup chopped fresh strawberries (or frozen, thawed)
- 2 tbsp granulated sugar
Cookie Dough
- 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: Add chopped strawberries and 2 tablespoons of sugar to a saucepan. Simmer over medium heat for 10 to 12 minutes until the mixture thickens.
- Mash and Strain the Syrup: Gently mash the cooked strawberries, then strain the syrup through a fine mesh sieve to remove solids. Discard the solids and keep the syrup.
- Chill the Syrup: Allow the strawberry syrup to cool completely, then refrigerate for at least 30 minutes before using.
- Prepare the Dough Base: In a mixing bowl, cream the softened vegan butter together with ¾ cup granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the cooled strawberry syrup, the cornstarch-water mixture (as an egg replacement), and vanilla extract. Stir well to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. If desired, add red or pink food coloring to enhance the color of the dough.
- Chill the Dough: Cover the dough and refrigerate for 2½ hours or overnight to firm up and develop flavor.
- Preheat the Oven: Set the oven temperature to 325°F (163°C) and prepare a baking sheet lined with parchment paper or a silicone mat.
- Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie, roll each ball in extra sugar, and place them spaced apart on the prepared baking sheet.
- Bake: Bake the cookies for 14 to 16 minutes, until the edges are set and the tops develop a crackled texture.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or thawed frozen strawberries for the syrup.
- If you don’t have cornstarch, arrowroot powder can be used as an alternative egg replacement.
- Adding food coloring is optional but enhances the cookies’ pink color.
- Ensure vegan butter is softened for easier creaming with sugar.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Strawberry Sugar Cookies, Vegan Cookies, Gluten-Free Cookies, Soft Chewy Cookies, Dairy-Free, Egg-Free, Plant-Based Dessert
