Soft Strawberry Sugar Cookies (Print Version)
# Ingredients:
→ For Rolling
01 -
Granulated sugar for rolling, about 1/4 cup (50g)
→ For the Cookie Dough
02 -
Use your go-to vegan butter, slightly soft – 2⁄3 cup (150g)
03 -
White sugar – 1 cup (200g)
04 -
All-purpose flour – about 2 1⁄4 cups (280g)
05 -
Baking soda – 1 tsp
06 -
A teaspoon vanilla for cozy flavor
07 -
A dash or more of pink or red food dye, 1⁄4 up to 1 tsp, whatever looks good
08 -
Tiny bit of salt if your butter’s unsalted
→ For Strawberry Goodness
09 -
3 cups (360g) strawberries, cleaned and with the tops removed – frozen or fresh are both fine
# Instructions:
01 -
Pop the baking sheet in the oven for about 13-15 minutes until you see those edges set. Don’t rush—let them hang out on the tray 10 minutes before putting them on a rack to cool.
02 -
Make 20 chunks of dough (aim for 38g each), then give each one a sugar roll before laying them, spaced apart, on your prepared pans. Don’t crowd—let them grow!
03 -
Fold in flour, a bit of salt, and your baking soda gently until things are just mixed. If it sticks too much, chill it about 15 minutes.
04 -
Cream the softened butter with sugar until it’s light. Mix in the fruity strawberry, vanilla, and as much food color as you want for that bold pink.
05 -
Crank the oven to 350°F (180°C) and set out your baking sheet with parchment on top. You’ll get plenty of cookies from this batch.
06 -
Toss those cleaned strawberries in a blender till super smooth—you want about 1 1⁄2 cups worth. Cook the purée in a pot over medium, giving it a stir sometimes, till it gets thick like paste (about 120g). Cool it down fully before using.
# Notes:
01 -
You’ll get the best cookies if you weigh your stuff
02 -
Bake time dulls the pink, so don’t be shy with the food color
03 -
Love chewiness? Knock flour down to 2 cups (250g)