Description
These Vegan Strawberry Sugar Cookies are soft, chewy, and packed with a naturally sweet strawberry flavor. The perfect cookie for Valentine’s day, birthday parties, baby showers, or Spring and Summer. No one will guess these perfectly pink treats are made without eggs or dairy.
Ingredients
- ¼ cup+ 2 tablespoons (¾ stick) vegan butter, softened
- 3 tablespoons non-dairy milk
- 1 tablespoon flaxseed meal
- ½ cup + 4 tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 31.25 grams freeze-dried strawberries (or 5 tablespoons ground freeze-dried strawberries)
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- ¼ + ⅛ tsp baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Instructions
- Remove the vegan butter from the refrigerator and allow it to soften to room temperature, for about 30 minutes. In the meantime, prepare the rest of the ingredients.
- In a small bowl, add the non-dairy milk along with the flaxseed meal and mix until combined. Set aside for about 10 minutes to thicken.
- In a small blender or food processor, add in the dried strawberries and pulverize until a powder is formed. Don’t open it just yet as it will be dusty. Set aside until step 6.
- In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter and ½ cup + 2 tbsp granulated sugar, on medium speed until light and fluffy, about 2-3 minutes.
- Add in the flax egg and vanilla extract, and beat until uniform.
- Add in ¼ cup freeze-dried strawberry powder, baking powder, baking soda, cream of tartar, and salt, and beat together. Add in the flour and work in with a spatula until uniform.
- Cover the bowl with plastic wrap and set it in the refrigerator for 2 1/2 hours (or up to 24 hours before baking).
- Remove the dough from the refrigerator and preheat the oven to 325°F. Line your baking sheet(s) with parchment paper or silicone baking mats.
- Add the remaining 2 tablespoons of sugar into a small bowl and set aside.
- Scoop the dough using a 1 1/2 tablespoon-sized cookie scooper, and roll it between your hands until a smooth ball forms, and then transfer the dough into the sugar bowl to toss until covered.
- Transfer to the baking sheet, spacing the dough about 2 inches apart, and continue until you have rolled out all of the dough.
- Bake for 15 minutes, or until cracks begin to form on the cookies and the bottoms are golden. We suggest chilling the extra dough in the refrigerator if it is not being baked.
- Remove the baking sheet from the oven and immediately bang it onto the counter 3 times. Allow the cookies to rest on the baking sheet for 5 minutes, and then transfer them to a cooling rack to cool completely.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Category: Cookies, Dessert
- Method: Oven