Vegan Strawberry Sugar Cookies
These vegan strawberry sugar cookies are soft, sweet, and full of real strawberry flavor.
They’re the kind of cookies that look like a treat and taste like summer.
The dough comes together fast, and there’s no chilling required—just mix, scoop, and bake!
Why I Love This Recipe
The first time I made these, I wanted something quick, fruity, and a little pretty without needing fancy stuff. I had freeze-dried strawberries, and these cookies turned out better than expected—soft, chewy, and so easy.
- No chilling the dough
- Naturally flavored with real strawberries
- Perfectly sweet without being too sugary
- Made in under 30 minutes
- Uses simple pantry ingredients
Makes: 12 cookies
Time: 25 minutes
What You’ll Need
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed into powder
- ¾ cup granulated sugar
- ½ cup vegan butter, softened
- 2 tbsp plant-based milk (like oat or almond)
- 1 tsp vanilla extract
For the glaze (optional):
- ½ cup powdered sugar
- 1–2 tsp plant-based milk
- 1 tbsp crushed freeze-dried strawberries
Macros (Per Cookie – Approximate)
Calories: 160
Fat: 7g
Carbs: 22g
Protein: 1g
Sugar: 13g
Why This Recipe Works (Quick Science)
The freeze-dried strawberry powder adds strong natural flavor without extra moisture, so the dough stays thick and soft. Baking soda and powder give it the right lift, and the vegan butter helps create that classic chewy sugar cookie texture.
Common Mistakes
- Not crushing the freeze-dried strawberries enough – It should be a powder to blend smoothly.
- Overmixing the dough – Mix just until combined or the cookies will be tough.
- Skipping the glaze – It adds a perfect tart-sweet finish.
What to Serve With
- A glass of cold almond or oat milk
- A scoop of vegan vanilla ice cream
- Hot tea with lemon or berry herbal tea
- Fresh berries on the side
FAQ
Can I use fresh strawberries instead?
No, fresh ones add too much moisture. Stick to freeze-dried for flavor and texture.
Can I make this gluten free?
Yes, use a 1:1 gluten-free flour blend for best results.
Can I skip the glaze?
Totally! They’re still soft and sweet without it.
Recipe + Instructions
Step 1: Crush the Strawberries
Use your hands or a blender to crush
- ½ cup freeze-dried strawberries into a fine powder
Step 2: Mix the Dry Ingredients
In a mixing bowl, stir together:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Crushed strawberry powder from step 1
Step 3: Cream the Butter and Sugar
In another bowl, cream together:
- ½ cup softened vegan butter
- ¾ cup granulated sugar
Mix until smooth and fluffy.
Step 4: Add Milk and Vanilla
To the creamed butter, add:
- 2 tbsp plant-based milk
- 1 tsp vanilla extract
Mix again until fully combined.
Step 5: Combine Wet and Dry
Add the dry mixture into the wet and stir until just combined. Don’t overmix.
Step 6: Scoop and Bake
Scoop dough into 12 balls and place on a lined baking tray.
Bake at 350°F (175°C) for 10–12 minutes until edges are just set.
Step 7: Cool
Let cookies cool on the tray for 5 minutes, then move to a rack to cool fully.
Step 8: Glaze (Optional)
Mix together:
- ½ cup powdered sugar
- 1–2 tsp plant-based milk
- 1 tbsp crushed freeze-dried strawberries
Drizzle over cooled cookies.
Final Thoughts
These vegan strawberry sugar cookies are sweet, soft, and so easy to make. Whether you glaze them or not, they’re the kind of cookie that disappears fast. Pin or save this recipe for your next sweet craving—you won’t need to look twice.
