Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)

Name: Strawberry Sugar Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 3 h
Cuisine: Vegan
Ingredients: 1 cup chopped fresh strawberries (or frozen, thawed) — about 150 g; 2 tbsp granulated sugar (for the syrup); ½ cup vegan butter or dairy-free baking stick (softened) — 113 g; ¾ cup granulated sugar — 150 g; ¼ cup cooled strawberry syrup; 1 tbsp cornstarch + 2 tbsp water (mixed as an egg replacement); 1 tsp vanilla extract; 1½ cups gluten-free flour (with xanthan gum) — about 180 g; ½ tsp baking powder; ¼ tsp salt; Optional: red or pink food coloring; Extra sugar for rolling (about 2 tbsp)

There’s something impossibly comforting about a warm, freshly baked sugar cookie that carries the bright, sun-warmed scent of ripe strawberries. These vegan strawberry sugar cookies bake up soft and pillowy, with crackled tops that glisten faintly from the sugar roll — the first bite is a tender crumb, then a juicy whisper of berry, and a soft chew that keeps you coming back. The aroma is fruity and buttery (even without dairy), the color is a hint of blush, and the texture is satisfyingly tender, not cakey.

Baking a batch lifts spirits and fills the kitchen with a cozy, celebratory energy — perfect for lazy weekend mornings, spring and summer gatherings, bake sales, or as a thoughtful homemade gift during festive seasons. They’re quick enough for an afternoon project and pretty enough to serve alongside tea or coffee for guests. Whether you’re baking for vegan friends, gluten-free eaters, or anyone who loves a soft, fruity cookie, this recipe makes it easy to create something memorable.

At a Glance

Prep Time: 35 minutes active (includes making and cooling the syrup)
Cook Time: 14–16 minutes per batch
Total Time: About 3 hours (includes 2½ hours chilling; overnight chill optional)
Servings: Makes approximately 20–24 cookies (about 1.5 tbsp dough per cookie)
Difficulty Level: Easy–Intermediate (requires chilling and gentle handling)

Dietary Insights

These strawberry sugar cookies are vegan and made with gluten-free flour (with xanthan gum) in this recipe version. Nutrition estimates are approximate and calculated using ingredient values from the USDA FoodData Central and standard nutritional references; they are intended as general guidance—not medical advice. For personalized nutrition, consult a registered dietitian.

Estimated nutrition per cookie (based on about 22 cookies per batch):

Calories: ~110 kcal
Protein: ~1 g
Carbohydrates: ~20 g
- Sugars: ~13 g
- Fiber: ~1 g
Fat: ~5 g
Sodium: ~60 mg

Notes on health context:

These cookies are a treat-style recipe: moderate calories from sugar and fat. The USDA and Mayo Clinic recommend limiting added sugars and balancing treats within an overall healthy diet (refer to USDA FoodData Central for ingredient specifics and Mayo Clinic guidance on added sugars). Because they’re plant-based and can be made gluten-free, they’re a versatile option for many diets, but portion control matters for overall health.

Why You’ll Love It

Flavor & Texture Highlights: The cookie pairs a bright strawberry flavor with the comforting, sweet richness of vegan butter—soft and chewy in the center with crackled, lightly crisp edges.
Ease & Reliability: The recipe uses simple pantry ingredients and a straightforward process (you’ll mostly be waiting while the dough chills), so it’s approachable even for home bakers who want an impressive result without fuss.
Social & Seasonal Appeal: These cookies feel special — the color and aroma make them ideal for Valentine’s Day, Mother’s Day, summer barbecues, or any gathering where you want a fresh-fruit twist on a classic.
Inclusive Baking: Vegan and gluten-free (as written) so they work for a lot of dietary needs, letting you bake something that most guests can enjoy.

How to Make Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)

Ingredients

1 cup chopped fresh strawberries (or frozen, thawed) — about 150 g
2 tbsp granulated sugar (for the syrup)
½ cup vegan butter or dairy-free baking stick (softened) — 113 g
¾ cup granulated sugar — 150 g
¼ cup cooled strawberry syrup (see method below)
1 tbsp cornstarch + 2 tbsp water (mixed as an egg replacement)
1 tsp vanilla extract
1½ cups gluten-free flour (with xanthan gum) — about 180 g
½ tsp baking powder
¼ tsp salt
Optional: red or pink food coloring
Extra sugar for rolling (about 2 tbsp)

Optional ingredients & substitutions

Use regular all-purpose flour instead of gluten-free if you prefer (reduce xanthan gum).
Swap cornstarch + water for a commercial egg replacer or 1 tbsp ground flaxseed + 3 tbsp water (chilled) — results may vary.
For a lower-sugar option, reduce the rolled sugar and/or use a sugar substitute suitable for baking (test for sweetness).
Use a vegan brown-butter flavoring or melted coconut oil for a different fat profile (coconut oil will change texture slightly).

Make the Strawberry Syrup

Add strawberries and 2 tbsp granulated sugar to a small saucepan.
Simmer on medium for 10–12 minutes until thickened and syrupy.
Mash gently with a spoon or potato masher to release juices.
Strain the mixture through a fine-mesh sieve into a bowl; press gently to extract syrup. Discard solids.
Chill the syrup for at least 30 minutes (cooling is important so it won’t melt the butter in the dough).

Mix the Dough
6. In a large bowl, cream the softened vegan butter and ¾ cup granulated sugar until fluffy (2–3 minutes with a hand mixer or vigorously by hand).
7. Add the cooled strawberry syrup, the cornstarch-water mix, and vanilla extract. Stir until combined.
8. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
9. Gradually fold the dry ingredients into the wet mixture until a thick dough forms. Add a few drops of red/pink food coloring if you want a rosier hue. Avoid overmixing to keep the cookies tender.

Chill
10. Cover the dough tightly and chill in the refrigerator for 2½ hours (or overnight). Chilling firms the dough and develops flavor; it also helps the cookies hold shape while baking.

Shape & Bake
11. Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper.
12. Scoop dough using about 1.5 tablespoons per cookie (a small cookie scoop is ideal).
13. Roll each ball lightly in extra granulated sugar, then place on the prepared sheet about 2 inches apart.
14. Bake for 14–16 minutes, until edges are set and tops crackle but centers remain soft.
15. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Practical tips within method

Avoid over-creaming or overmixing once flour is added; overworking can make cookies tough.
If cookies spread too much, chill the scooped dough balls for 15–20 minutes before baking.
Don’t overbake: watch for set edges and crackled tops as your cue. They’ll continue to firm as they cool.

Best Pairings

Classic Pairings: A steaming cup of black tea or a latte pairs beautifully with the bright berry notes.
Dessert Pairings: Serve with dairy-free vanilla ice cream for a nostalgic sandwich cookie treat or alongside a bowl of fresh strawberries and whipped coconut cream.
Savory-sweet: For a brunch spread, pair with almond butter on the side or a small cheese board featuring vegan cheeses.
Presentation Tip: Stack cookies on a decorative plate or tie a small stack with twine as a gift; a dusting of powdered sugar (vegan) adds an elegant finish.

Shelf Life & Storage

Room temperature: Store in an airtight container at room temperature for 2–3 days. Keep layers separated with parchment paper to prevent sticking.
Refrigeration: Cookies will stay fresh up to 7–10 days in the fridge in a sealed container (allow to come to room temperature before serving for best texture).
Freezer: Freeze baked cookies for up to 3 months. Arrange in a single layer on a tray until firm, then transfer to a freezer-safe bag or container with parchment between layers. Thaw at room temperature.

Pro Tips & Tricks

Quality of strawberries: Use ripe, fragrant berries for the best flavor. If using frozen, fully thaw and drain before cooking.
Texture control: The cornstarch + water egg replacement gives tenderness and chewiness. If your cookies are cakey, try slightly less flour or chill less time next bake.
Roll in sugar: The additional sugar for rolling creates a pretty, crackled top and a slight crunch that contrasts the soft interior.
Baking sheets: Dark non-stick pans can brown bottoms faster; reduce oven temp by 10–15°F or shorten the bake time slightly.
Make-ahead: Dough freezes well. Portion dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen adding a few extra minutes to the bake time.

Creative Twists

Chocolate-Dipped Strawberry: Once cooled, dip half of each cookie in melted vegan dark chocolate and chill until set.
Citrus-Boost: Add 1 tsp lemon zest to the dough for a brighter, fresher profile that complements strawberries.
Sandwich Cookies: Make a quick vegan buttercream (vegan butter + powdered sugar + a splash of strawberry syrup) and sandwich two cookies together.
Nutty Crunch: Fold ¼ cup finely chopped toasted almonds into the dough for texture.
Berry Swap: Use raspberry or blueberry syrup instead of strawberry for a new fruit flavor.

Frequently Asked Questions

Q: Can I make these without chilling the dough?
A: You can, but chilling helps the cookies keep their shape and gives a better texture. If short on time, chill for at least 30–45 minutes and expect slightly flatter cookies.

Q: What if my dough is too sticky to scoop after chilling?
A: Chill longer or lightly flour your hands/scoop. You can also refrigerate scooped balls on the sheet for 15–20 minutes before rolling in sugar.

Q: Can I use regular wheat flour instead of gluten-free?
A: Yes. Swap in 1½ cups all-purpose flour and omit xanthan gum (if your GF blend contained it). Texture will be slightly different—often a bit more tender.

Q: How do I reduce the sweetness?
A: Reduce the dough sugar by up to 25% and the extra rolling sugar, but don’t eliminate all sugar—these are sugar cookies and sugar contributes to texture and spread.

Q: Can these be made nut-free?
A: Absolutely — this base recipe contains no nuts. If adding nuts as a variation, note allergy concerns.

Conclusion

These strawberry sugar cookies are a joyful, inclusive bake — perfect for sharing, gifting, and savoring with friends and family. If you’re looking for inspiration or a similar plant-based approach, check out Rainbow Nourishments’ strawberry sugar cookies recipe for another take. For more vegan sugar cookie ideas and variations, browse the Big Box Vegan sugar cookies collection.

I’d love to see your results — bake a batch, leave a note in the comments (or tag a photo on social), and share any twists you invent. Happy baking!