Description
Delight in these soft and chewy vegan strawberry sugar cookies, made with fresh strawberries, gluten-free flour, and a rich strawberry syrup for natural sweetness and flavor. Perfectly tender with a crackly sugary top, these cookies offer a fresh twist on a classic treat, ideal for anyone following a vegan, gluten-free, and low lactose diet.
Ingredients
Scale
Strawberry Syrup
- 1 cup chopped fresh strawberries (or frozen, thawed)
- 2 tbsp granulated sugar
Cookie Dough
- 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
- Make the Strawberry Syrup: Add strawberries and sugar to a saucepan. Simmer on medium heat for 10–12 minutes until the mixture thickens. Mash gently to release juice, then strain the syrup through a fine sieve, discarding the solids.
- Chill the Syrup: Allow the strawberry syrup to cool completely, then chill in the refrigerator for at least 30 minutes before using to enhance flavor and consistency.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream softened vegan butter and granulated sugar together until the mixture is light and fluffy, creating the base for the cookie dough.
- Add Wet Ingredients: Stir in the cooled strawberry syrup, the cornstarch mixed with water as an egg replacement, and vanilla extract to the creamed butter and sugar mixture, blending thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, baking powder, and salt to ensure they are evenly mixed before adding to the wet ingredients.
- Mix Dough: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. If desired, mix in red or pink food coloring to enhance the strawberry flavor visually.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for 2½ hours or overnight to let the flavors meld and the dough to firm up for easier shaping.
- Preheat Oven and Prepare Cookies: Preheat your oven to 325°F (163°C). Scoop 1.5 tablespoons of dough per cookie, roll each ball in extra sugar, and place them spaced apart on a lined baking sheet.
- Bake Cookies: Bake in the preheated oven for 14–16 minutes, or until the edges are set and the tops develop a crackly texture, signaling that the cookies are baked perfectly soft and chewy.
- Cool: Let the cookies cool on the baking tray for 10 minutes to set before transferring them to a wire rack or plate to cool completely.
Notes
- Use fresh or properly thawed frozen strawberries for the best syrup flavor.
- Ensure the vegan butter is softened for smooth creaming with sugar.
- Chilling the dough is essential for texture and ease of handling.
- Optional food coloring can enhance the strawberry appearance but is not necessary.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure your gluten-free flour blend contains xanthan gum or add it separately for structure.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: vegan strawberry cookies, gluten-free sugar cookies, chewy strawberry cookies, vegan dessert, dairy-free cookies, soft strawberry cookies
