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+ servings
pile of cookies topped with vanilla icing and dried strawberry pieces

Vegan Strawberry Sugar Cookies

Soft & chewy vegan strawberry cookies flavored with real dried strawberries!
5 from 2 votes
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Course: Vegan Cookies + Brownies
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 9 cookies


Strawberry Cookies

  • ½ cup vegan butter
  • ½ cup + 2 tbsp organic sugar ½ cup for dough, 2 Tbsp for rolling before baking
  • ½ cup + 2 Tbsp dried strawberries save 1 Tbsp to sprinkle on finished cookies
  • 1 flax egg 1 Tbsp(8 grams) ground flaxseed mixed with 3 Tbsp water
  • 1 teaspoon vanilla bean paste/extract
  • 1 cup + 2 Tbsp all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Vanilla icing

  • ½ cup powdered sugar sifted
  • 1 teaspoon vanilla extract/ vanilla bean paste
  • 1 tablespoon plant-based milk or water


  • First add the butter, ½ cup of the sugar, and the dried strawberry pieces to a mixing bowl and cream together until light and fluffy, about 1-2 minutes. Then, add in the flax egg and vanilla bean paste/extract and whip together about 30 more seconds to combine.
  • Next, add in sifted flour, baking powder, baking soda, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and will be tough.
  • Cover the mixing bowl of dough with plastic wrap or a similar material and add to the fridge to chill for 30 minutes- 1 hour.
  • Line a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 Tbsp cookie scoop to form your cookie dough (about 45 grams of dough per cookie). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.
  • Place the strawberry cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.  Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
  • Bake for 12-14 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and slightly under-cooked, but not glossy or raw, when they are removed from the oven. Please be careful not to overcook these cookies as they will still be soft but will lose their "chewy" texture if overcooked.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes.
  • Once the cookies have cooled, make the vanilla icing. Add the powdered sugar, vanilla paste/extract, and plant milk/water to a bowl and mix until a thick icing forms. The icing should be very thick or else it will not hold it's shape.
  • Drizzle the icing over the cookies with a spoon and then top each cookie with additional dried strawberry crumbles. Serve and enjoy!


Serving: 1cookie with glaze | Calories: 277kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 189mg | Potassium: 29mg | Fiber: 2g | Sugar: 32g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!