Strawberry sugar cookies glazed with strawberry icing.
Bright, beautiful and strawberry-licious!
Ever since discovering freeze dried strawberries a couple years ago, I’ve been adding them to all kinds of desserts. Here in the northeastern US, we don’t have good fresh strawberries year round – sure you can buy them but the taste is very mild, bordering on bland, during winter months and definitely not worth buying them. And so, my obsession with these runs rampant when it’s still snowing and it’s officially Spring (yep, right now expecting 8-12 inches, sigh). Some other recipes using freeze dried strawberries:
Strawberry Pistachio Sesame Swirled Chocolate Bark
Vegan Aquafaba Meringue Tutorial (how to add freeze dried fruit)
Red, White and Blue Meringue Stack with Coconut Cream
These cookies are a cinch to make and will brighten up any lunch box or cookie gathering.
In an effort to sustain this website, The Lazy Vegan Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links. Any purchases you make, help me keep this website up and running and keep me experimenting in the kitchen to bring you the best vegan desserts. Thank you!!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Passive Time | 60 minutes |
| Servings |
cookies
|
- 1 cup non dairy butter or margarine
- 1/2 cup + 3 tablespoons cane sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons aquafaba
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt (omit if aquafaba is salted)
- 2 1/2 tablespoons powdered freeze dried strawberries [3 Pack Trader Joe's Dried Fruit Freeze Dried Strawberries Unsweetened and Unsulfured
]
]- 2/3 cup powdered sugar
- 1/2 tablespoon powdered freeze dried strawberries
- 1 1/2 tablespoons plain non-dairy milk
Ingredients
Cookies
Glaze
|
|
- In a large bowl, beat the butter, 1/2 cup cane sugar and light brown sugar until light and fluffy, 1-2 minutes.
- Add the aquafaba and vanilla. Beat until just combined. Dough will look odd, a little separated, but it will be ok.
- Add the flour, baking powder and salt, mixing carefully until completely combined.
- Stir in the powdered freeze dried strawberries.
- Chill for a minimum of 1 hour in the refrigerator.
- Preheat oven to 350F. Line two baking sheets with parchment paper or lightly grease with oil.
- Roll the cookie dough into 1" balls and then roll in the 3 tablespoons cane sugar. Arrange balls on cookie sheet and flatten slightly with the palm of your hand or with the bottom of a glass.
- Bake 12 minutes. Remove from oven and let cool.
- To make glaze: Whisk together glaze ingredients until smooth and completely combined.
- When cookies are completely cooled, spoon glaze over them and let sit at room temp until glaze sets (dries).
- Store in an airtight container at room temp 4-5 days or in the refrigerator up to 10 days.
- I powder the freeze dried strawberries in my mini blender. You can also use a food processor.
Awww pale pink naturally tinted strawberry cookies. Beyond adorable. And I know that the recipe will be a success because all of yours are tried and true. Thank you- Hanne
Thank you Hanne! 😀
Thank you for this recipe! I cannot wait to try it. Do the cookies come out soft?
Hi Ri,
Cookie softness is largely dictated by bake time. If you bake these cookies for the recommended time, they’ll come out soft. If you bake them longer, they’ll get more crispy/crunchy.
YUM! I need to make these asap! I love strawberry anything! Well, okay especially cake and cookies😉😉. They are just so pretty and look absolutely delicious. Thank You for this amazing recipe.
I do have one question though actually. Can the aquafaba be substituted with something else? Thank you!
I think you can replace it with 2 teaspoons ground flax seed mixed with 2 tablespoons warm water. Let it sit for 5-10 minutes until it gels. I haven’t tried this, so no promises, but I think it will work. Or, ground chia seeds in place of the flax seeds could work too.
Aquafaba is the liquid brine from a can of beans – doesn’t really matter what kind — chickpeas, kidney beans, black beans, cannelloni beans. Drain the brine into a bowl and use it as is. If you have any beans on hand, I’d recommend this :-).
Oo okay, That’s good to know! I’ve only heard of aquafaba being referred to as coming from chickpeas! I have tons of other beans though so I’ll take that route. I’m not much of a chickpea fan so I don’t always have them… Thank You for that TIP! And again for this lovely recipe. Can’t wait to try it.
Yep, any beans will work. For meringue (where you whip the brine to stiff peaks), chickpea is definitely the preferred choice. This recipe, and most baking recipes, it isn’t as particular.
Happy to help all the strawberry fans! :-D. They are very strawberry-ie.
Can this be made with gluten free flour such as King Arthur?
I’ve never made them gluten free, so cannot say for certain that it will work. I’m guessing it may require other adjustments in liquid to get the right consistency. Please let me know if you try, and which flour you use. I’d love to hear!
Is these a difference between powdered freeze dried strawberries and freeze dried strawberries??
Nope, it’s just freeze dried strawberries that I smashed into a powder 🙂
Can you substitute the aquafaba for something else?
Possibly with flax seed “eggs” but I’ve never tried it, so won’t promise it will work. If you do try something else, I’d love to hear how it turns out.
Can you use regular strawberries or do they have to be freeze dried
In this recipe you must use freeze dried strawberries. Fresh strawberries would too much liquid and mess up the cookie consistency.
I made these about a year ago and still think about how good they tasted. I will be making again this weekend. Thankyou for an amazing recipe!
Glad you like them 😁😁