Description
Soft and chewy strawberry sugar cookies made with real strawberries. These cookies use a simple reduction method for rich flavor and come together quickly with pantry basics.
Ingredients
3 cups strawberries fresh or frozen
1 cup granulated sugar
2/3 cup vegan butter softened
1 teaspoon vanilla extract optional
1/4–1 teaspoon pink or red food coloring optional
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1/4 cup granulated sugar for coating optional
Instructions
1. Puree or finely chop strawberries, then cook in a saucepan until reduced to a thick paste about one third volume, then cool
2. Preheat oven to 180°C or 350°F and line baking trays
3. Beat butter and sugar until light, then mix in cooled strawberry reduction, vanilla, and coloring
4. Add flour, baking soda, and salt and mix until a soft slightly sticky dough forms
5. Chill dough briefly if too sticky
6. Roll dough into balls, coat in sugar, place on trays and flatten slightly if desired
7. Bake for 13 to 15 minutes until edges are set
8. Cool on trays briefly then transfer to a rack
Notes
Reduce strawberries well to avoid cakey texture
Dough should be soft and slightly tacky but not overly sticky
Color fades during baking so use more coloring than expected
Less flour gives stronger flavor but stickier dough
Gluten free flour blends work well
Cookies should spread naturally if measured correctly
Chill dough if working in warm conditions
Store at room temperature up to 5 days or freeze up to 1 month
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg