Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)
Indulge in the vibrant delight of Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025). These cookies are a fruity twist on traditional sugar cookies, showcasing a soft and chewy texture infused with homemade strawberry syrup. Perfect for any occasion, from casual gatherings to festive celebrations, they not only look stunning with their pink hue but also cater to various dietary preferences as they are gluten-free, egg-free, and nut-free. Whether paired with fresh fruit or enjoyed alongside dairy-free ice cream, these cookies are sure to impress everyone. Easy to make and irresistibly delicious, they will quickly become a favorite in your dessert repertoire!
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup chopped fresh strawberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 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
- Step 1: Make the Strawberry Syrup – Add chopped strawberries and sugar to a saucepan. Simmer on medium heat for 10–12 minutes until thickened. Mash gently with a fork or potato masher. Strain the syrup through a fine mesh sieve to discard solids. Chill the syrup in the refrigerator for at least 30 minutes.
- Step 2: Mix the Dough – In a mixing bowl, cream together softened vegan butter and sugar until fluffy. Stir in the cooled strawberry syrup, cornstarch-water mixture, and vanilla extract. Mix until well combined. In another bowl, combine gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a thick dough forms. If desired, add food coloring at this stage.
- Step 3: Chill the Dough – Cover the dough with plastic wrap or place it in an airtight container. Chill in the refrigerator for about 2½ hours or overnight for best results.
- Step 4: Shape & Bake – Preheat your oven to 325°F (163°C). Scoop about 1.5 tablespoons of dough per cookie, roll in extra sugar, then place on a lined baking sheet spaced apart. Bake in preheated oven for 14–16 minutes until edges are set and tops crackle slightly. Allow cookies to cool on the tray for approximately 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg