Ingredients
Strawberry Reduction
- 3 cups (360g) strawberries (fresh or frozen)
Cookie Dough
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) vegan butter, room temperature
- 1 teaspoon vanilla extract (optional)
- 1/4-1 teaspoon pink 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: Optional step to blend or puree the strawberries into about 1 1/2 cups of strawberry puree using a stick blender or food processor. This creates a smoother texture with very small strawberry chunks in the cookies.
- Cook the strawberry puree: Place the strawberry puree or whole strawberries with a dash of water in a large pot or saucepan over medium heat. Cook, stirring occasionally or constantly on high heat, until the mixture thickens to about 120g (heaped 1/3 cup) and resembles thick tomato paste. This can take 15-30 minutes depending on your stove. Then allow the puree to cool completely.
- Preheat the oven: Set your oven to 180°C (350°F) and line 2-3 baking sheets with parchment paper for baking the cookies.
- Make the cookie dough: In a large bowl, beat together the sugar and vegan butter until well combined. Add the cooled strawberry puree, vanilla extract, and food coloring, mixing until fully incorporated. Then add the flour, baking soda, and salt, beating just until combined. The dough should be soft and tacky but not overly sticky. If it feels too sticky, cover and refrigerate for 10-20 minutes.
- Form the cookies: Using a small cookie scoop or a spoon, portion the dough into about 20 balls, approximately 2 tablespoons or 38 grams each.
- Roll in sugar: Pour the remaining 1/4 cup (50g) granulated sugar into a small bowl. Roll each cookie ball in the sugar until well coated.
- Arrange on baking sheets: Place the cookie dough balls on the prepared baking sheets spaced about 2 inches (5 cm) apart to allow spreading. For thinner, chewier cookies, gently flatten each ball.
- Bake the cookies: Bake for 13-15 minutes or until the edges look set and cooked through. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes.
- Cool completely: Transfer the cooled cookies to a wire rack to cool fully before storing or serving.
- Serve and store: Enjoy these strawberry sugar cookies warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, refrigerated for up to 10 days, or freeze for up to 1 month.
Notes
- Note 1: Fresh or frozen strawberries can be used interchangeably for the strawberry reduction.
- Note 2: Adjust food coloring to your desired shade; keep in mind that the color will fade somewhat after baking.
- Note 3: Using all-purpose flour gives the ideal texture; measure accurately by weight for best results.
- Note 4: Cooling the cookies on the baking sheet allows them to set up properly before transferring to a rack.
- If the dough is too sticky, chilling it briefly helps with handling and shaping.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
