Chewy Strawberry Sugar Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the Strawberry Reduction
01 -
Fresh or frozen strawberries - 3 cups (360g), washed and hulled
→ For the Cookie Dough
02 -
Your favorite vegan butter, softened to room temp - 2⁄3 cup (150g)
03 -
Regular granulated sugar - 1 cup (200g)
04 -
All-purpose flour - 21⁄4 cups (280g)
05 -
Baking soda - 1 teaspoon
06 -
Pure vanilla extract - 1 teaspoon (adds lovely warmth!)
07 -
Pink or red food coloring - 1⁄4 to 1 teaspoon, to taste
08 -
Just a pinch of salt if using unsalted butter
→ For Rolling
09 -
Extra granulated sugar for coating - 1⁄4 cup (50g)
# Let's Cook!:
01 -
Blend those strawberries into a smooth puree - you'll need about 11⁄2 cups. Cook it down in a pan over medium heat, stirring now and then, until it's thick like tomato paste (about 120g). Let it cool completely.
02 -
Heat your oven to 350°F (180°C) and line your baking sheets with parchment. This recipe makes quite a few cookies!
03 -
Beat your softened vegan butter with sugar until fluffy. Mix in the cooled strawberry reduction, vanilla, and enough food coloring to make it pretty pink.
04 -
Gently mix in flour, baking soda, and salt until just combined. If it's too sticky, pop it in the fridge for about 15 minutes.
05 -
Roll the dough into 20 balls (about 38g each), coat them in sugar, and space them out on your baking sheets - they like to spread!
06 -
Bake for 13-15 minutes until the edges look set. Let them cool on the pan for 10 minutes before moving to a rack.
# Recipe Notes:
01 -
Weighing ingredients gives the most reliable results
02 -
The pink color will fade during baking, so add a bit extra coloring
03 -
For chewier cookies, try using 2 cups (250g) flour instead