Ingredients
Dry Ingredients
- 1 & 1/3 cup all-purpose flour, spooned and leveled (177g)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup granulated sugar (51g)
- 1/3 cup packed light brown sugar (77g)
Wet Ingredients
- 1/2 cup plant-based butter (room temperature), 1 stick (113g)
- 3 tbsp plain plant-based yogurt (40g)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3-4 tbsp strawberry jam/preserves
Instructions
- Combine sugar and lemon zest. In a mixing bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant and the zest is well distributed.
- Cream butter and sugars. Add the brown sugar and plant-based butter to the bowl, then use an electric hand mixer to cream these together until the mixture is light and fluffy.
- Mix in yogurt and vanilla. Add the plant-based yogurt and vanilla extract, mixing with the hand mixer for 1-2 minutes to combine thoroughly.
- Prepare dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly mixed.
- Combine wet and dry ingredients. Pour the dry ingredients into the wet mixture bowl and gently mix with a rubber spatula until just combined, careful not to overwork the dough.
- Fold in freeze-dried strawberries and jam. Gently fold the crushed freeze-dried strawberries into the dough. Scatter about 3 tablespoons of strawberry jam over the dough and use your spatula to cut and swirl the jam into the dough a few times, taking care not to overmix. Cover the bowl and refrigerate for 2 hours to chill and firm the dough.
- Preheat oven and prepare baking tray. When ready to bake, preheat your oven to 350°F (175°C). Line a baking tray with parchment paper. Using a large cookie scoop (about 1.5 oz), scoop the dough and place each portion on the tray, leaving about 2 inches between cookies for spreading.
- Bake the cookies. Bake in the preheated oven for 11-13 minutes, or until the edges are just starting to turn golden brown.
- Cool cookies. After baking, carefully tap the baking tray against the counter 1-3 times to help settle the cookies. Allow them to cool on the tray, which will help them firm up before serving.
Notes
- Use room-temperature plant-based butter for easier creaming and better texture.
- Do not overmix once the flour is incorporated to keep cookies tender.
- Refrigerating the dough for 2 hours helps develop flavor and prevents excessive spreading during baking.
- Freeze-dried strawberries add a concentrated berry flavor and slight crunch; crush them finely for best integration.
- Feel free to adjust the amount of strawberry jam based on your preferred sweetness and berry intensity.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
