Strawberry Lover’s Sugar Cookies

 

Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker


Strawberry sugar cookies glazed with strawberry icing.

Bright, beautiful and strawberry-licious!


Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker

Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker

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

Strawberry Cheesecake Dip

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.

Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker

 


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Print Recipe
Strawberry Lover's Sugar Cookies
Rich strawberry sugar cookies iced with a strawberry glaze. A simple vegan recipe.
Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 60 minutes
Servings
cookies
Ingredients
Glaze
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 60 minutes
Servings
cookies
Ingredients
Glaze
Strawberry Lover's Sugar Cookies | The Lazy Vegan Baker
Instructions
  1. In a large bowl, beat the butter, 1/2 cup cane sugar and light brown sugar until light and fluffy, 1-2 minutes.
  2. Add the aquafaba and vanilla. Beat until just combined. Dough will look odd, a little separated, but it will be ok.
  3. Add the flour, baking powder and salt, mixing carefully until completely combined.
  4. Stir in the powdered freeze dried strawberries.
  5. Chill for a minimum of 1 hour in the refrigerator.
  6. Preheat oven to 350F. Line two baking sheets with parchment paper or lightly grease with oil.
  7. 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.
  8. Bake 12 minutes. Remove from oven and let cool.
  9. To make glaze: Whisk together glaze ingredients until smooth and completely combined.
  10. When cookies are completely cooled, spoon glaze over them and let sit at room temp until glaze sets (dries).
  11. Store in an airtight container at room temp 4-5 days or in the refrigerator up to 10 days.
Recipe Notes
  • I powder the freeze dried strawberries in my mini blender. You can also use a food processor.
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20 thoughts on “Strawberry Lover’s Sugar Cookies”

  1. 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

      1. lazyveganbaker@gmail.com

        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.

  2. 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.

      1. lazyveganbaker@gmail.com

        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 :-).

        1. 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.

          1. lazyveganbaker@gmail.com

            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.

    1. lazyveganbaker@gmail.com

      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!

    1. lazyveganbaker@gmail.com

      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.

  3. 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!

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