Name: Vegan Strawberry Sugar Cookies Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: American
Ingredients: 3 cups (360g) strawberries, fresh or frozen; 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

If you’ve been craving a cookie that’s sweet, soft, and packed with fresh strawberry flavor—but still happens to be 100% plant-based—you’re going to LOVE this Vegan Strawberry Sugar Cookies Recipe. I absolutely love how these cookies come out with that natural fruity punch and just the right amount of sweetness. Plus, they’re surprisingly easy to make, which means you can whip up a batch anytime you want a cozy treat. Stick around because I’m going to share all my tips and tricks to make sure your cookies turn out perfect every single time!

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Why You’ll Love This Recipe

Bursting with real strawberry flavor: The strawberry reduction adds an authentic fruity twist you won’t find in ordinary sugar cookies.
Easy to make with simple ingredients: You probably already have most of these pantry staples ready to go.
Beautiful soft pink color: Adds a cheerful pop with natural hues and a little food coloring to amp up the fun.
Perfectly vegan and allergy-friendly: No eggs or dairy here, so these cookies fit many dietary needs without sacrificing taste.

The image shows several soft, round pink cookies with a sugar-coated crackled surface. One cookie in the center has a bite taken out, revealing a slightly darker pink inside with a soft texture. Bright red strawberries with green tops are scattered around the cookies, placed on white parchment paper over a white marbled surface. The colors focus on shades of pink and red with a sparkling sugar texture on the cookies. photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Sugar Cookies, vegan strawberry cookies, plant-based strawberry cookies, easy vegan cookie recipe, healthy strawberry dessert

Ingredients You’ll Need

The magic of this Vegan Strawberry Sugar Cookies Recipe really comes down to the harmony between fresh strawberries and classic sugar cookie ingredients. Each one plays an important role in striking that perfect balance of fruity flavor, sweetness, and texture.

Flat lay of fresh whole strawberries with vibrant red color and green leaves, a small white ceramic bowl filled with granulated sugar crystals, a smooth slab of creamy vegan butter at room temperature on a white ceramic plate, a small white bowl with pale pink liquid food coloring, a neat mound of all-purpose plain flour on a simple white ceramic dish, a small white bowl containing light beige baking soda powder, and a tiny pinch of fine sea salt grains arranged precisely on a white ceramic spoon-shaped dish, all ingredients fresh and natural, balanced symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Strawberry Sugar Cookies, vegan strawberry cookies, plant-based strawberry cookies, easy vegan cookie recipe, healthy strawberry dessert

Strawberries: I love using fresh, ripe berries for the best flavor, but frozen works well too—just thaw before making the puree.
Granulated sugar: This gives the cookies the right sweetness and helps create a subtle crunch on top when rolling dough balls in extra sugar.
Vegan butter: Use a quality plant-based butter that’s soft but not melting for a tender, rich base.
Vanilla extract: Optional but highly recommended—it deepens the flavor and balances the strawberry brightness.
Pink or red food coloring: Totally optional but I like adding a hint to get that eye-catching pastel pink—plus, the color really fades slightly during baking, so go a bit bolder.
All-purpose flour: Using a scale for accurate measurement really helps your cookies spread perfectly without getting too dense.
Baking soda: Makes the cookies light and soft with just a little lift.
Salt: A pinch if you use unsalted butter to round out all the flavors nicely.
Granulated sugar for coating: This gives the outside of each cookie a lovely sparkle and crunch after baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is super easy to personalize depending on your mood or the occasion. Don’t hesitate to tweak it a bit—you might discover your new favorite version!

Chewier cookies: When I want a softer, chewier bite, I reduce the flour slightly and skip chilling the dough; it makes the cookies spread more and intensifies that strawberry flavor.
Gluten-free option: I’ve tested this with King Arthur’s measure-for-measure gluten-free flour, and it works beautifully with a slightly softer dough.
Extra berry bursts: For more texture, I sometimes fold in small chopped freeze-dried strawberries before baking for a pleasant crunch and vibrant color.
Using beetroot powder: I experimented with beetroot powder as a natural coloring—just be aware it can dull the strawberry flavor slightly and affects how the color holds up in the oven.

How to Make Vegan Strawberry Sugar Cookies Recipe

Step 1: Make the strawberry reduction

Start by blending or pureeing your strawberries until smooth—if you don’t have a blender handy, small chunks work fine but pureeing helps create a more uniform texture. Then, cook the puree over medium heat, stirring frequently until it thickens to about the consistency of tomato paste (this can take 15–30 minutes). You want to reduce it down to roughly 120 grams or a heaping third of a cup. This step concentrates that luscious strawberry flavor and removes excess moisture so your cookies hold their shape better. Let it cool completely before moving on.

Step 2: Mix the dough

Preheat your oven to 180°C (350°F) and prepare your baking sheets with parchment paper. In a large bowl, cream together the vegan butter and sugar until fluffy. Then mix in your strawberry reduction, vanilla, and food coloring until well combined. Next, sift in your flour, baking soda, and salt, mixing gently until the dough just comes together. You’ll want a soft, slightly tacky dough that’s not too sticky—if it feels wet, pop it into the fridge for 10-20 minutes to firm up. Trust me, this little chill helps you handle the dough easily without it clinging to everything!

Step 3: Shape and sugar-coat the cookies

Using a small cookie scoop or spoon, form the dough into roughly 20 equal balls (about 2 tablespoons each). Roll each ball in granulated sugar to give that sparkling sugar coating, then place them spaced about 2 inches apart on your prepared baking sheets. If you prefer thinner and chewier cookies, gently flatten each dough ball—you’ll notice they spread less if left taller, so it’s a nice easy way to customize texture.

Step 4: Bake and cool

Bake for 13-15 minutes or until the edges just look set and the cookies have kept their pale pink color and softness. The centers might look slightly underbaked—that’s perfect because these cookies firm up as they cool. Let them rest on the baking sheets for 10 minutes before transferring to a wire rack. Patience here makes all the difference for the texture you want!

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Pro Tips for Making Vegan Strawberry Sugar Cookies Recipe

Use a kitchen scale: Measuring strawberries and flour by weight ensures your dough texture is spot on every time and helps avoid overly dense cookies.
Don’t skip cooling the strawberry reduction: Cooking off moisture and letting it cool prevents soggy dough and gives intense strawberry flavor.
Adjust food coloring mindfully: The pink tones fade in the oven, so add slightly more than you expect if you want that pretty pastel look.
Flatten cookies post-bake if needed: If your cookies don’t spread enough, simply flatten them gently with the bottom of a glass right after baking.

How to Serve Vegan Strawberry Sugar Cookies Recipe

Vegan Strawberry Sugar Cookies Recipe - Serving

Garnishes

I usually keep the garnishes simple—just a light dusting of powdered sugar or a sprinkle of finely chopped freeze-dried strawberry pieces on top of the sugar-coated dough balls before baking adds a real touch of elegance and flavor. You can also add a tiny bit of lemon zest to brighten up the strawberry sweetness, and it pairs beautifully!

Side Dishes

Pair these vegan strawberry sugar cookies with a nice hot cup of tea or your favorite dairy-free milk. They also go surprisingly well alongside a fresh berry salad or a light fruit sorbet when you’re serving a dessert platter for guests.

Creative Ways to Present

For parties, I’ve arranged these cookies on tiered cake stands with edible flower petals sprinkled around for a whimsical, garden-party vibe. They’re so charming when wrapped individually in clear cellophane bags tied with ribbon—perfect as vegan party favors or sweet gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover Vegan Strawberry Sugar Cookies in an airtight container at room temperature where they stay fresh for up to 5 days. I’ve found that storing them this way maintains their softness and keeps the strawberry flavor vibrant.

Freezing

Freezing works like a charm with these cookies! I usually freeze the cookie dough balls before baking, so I can pop out just what I need later and bake fresh batches quickly. Alternatively, baked cookies freeze well for up to a month—just store them in freezer-safe bags with parchment paper between the layers.

Reheating

To reheat, I gently warm cookies in a 300°F (150°C) oven for 5-7 minutes. This revives their soft texture without drying them out. Avoid microwaving, which can make them chewy or tough.

FAQs

Can I use frozen strawberries for this Vegan Strawberry Sugar Cookies Recipe?

Absolutely! Just make sure to thaw and drain any excess liquid before pureeing and cooking your strawberries to avoid a runny dough. Using frozen berries won’t compromise flavor, and sometimes it’s more convenient.
What if I don’t have pink food coloring—can I skip it?

You can skip the food coloring if you prefer a more natural look; your cookies will be a pale, creamy color with lovely strawberry flecks. If you want some color, you might try beetroot powder, but note it can affect taste and color intensity.
Can I make these cookies gluten-free?

Yes! This recipe works well with a trusted gluten-free all-purpose flour blend like King Arthur’s measure-for-measure. The dough might be a bit softer but bakes up beautifully soft and tasty.
How do I prevent my cookies from spreading too much or too little?

Use a kitchen scale for accurate flour measurement to avoid dense dough that won’t spread. Also, chilling the dough briefly helps control spread. If cookies don’t spread enough, flatten them gently after baking.

Final Thoughts

I’m so thrilled to share this Vegan Strawberry Sugar Cookies Recipe because it’s the kind of treat that feels like a warm hug on a plate. Whether you’re baking for family, friends, or just yourself, you’ll find these cookies deliver that perfect balance of fruity sweetness and soft, tender crumb that keeps everyone coming back for more. Give it a try, and I promise you’ll want to keep this one in your baking rotation for years to come!