If you’re on the lookout for a bright, cheery treat to wow your taste buds and your guests, this Vegan Sparkling Strawberry Sugar Cookies Recipe is exactly what you need. These cookies bring the perfect balance of sweet, fruity, and melt-in-your-mouth textures, all made without any dairy or eggs. Thanks to the vibrant freeze-dried strawberries and a sparkling sugar coating, each bite feels like a burst of sunshine—ideal for everything from afternoon tea to festive celebrations. Once you try them, they’ll quickly become one of your new favorite vegan dessert delights.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a key role in delivering the perfect texture, flavor, and that lovely pink hue, helping you create cookies that look as good as they taste.
- 1 cup shortening: Provides that classic cookie texture and tenderness while keeping it vegan.
- 1/2 cup organic vegan cane sugar: Adds sweetness and a slight crunch.
- 1/2 cup organic confectioners sugar: Ensures the cookies stay soft and delicate.
- 3 tablespoons aquafaba: The magic vegan egg substitute made from chickpea liquid, gives structure and moisture.
- 1 teaspoon pure vanilla extract: Brings warmth and depth to the flavor.
- 1/4 teaspoon almond extract (optional): Adds a lovely subtle nuttiness that complements strawberry beautifully.
- 1/3 cup pulverized freeze-dried strawberries: Packs in the vibrant strawberry flavor and natural pink color.
- 2 1/4 cups cake flour: Produces a tender crumb perfect for sugar cookies.
- 1 tablespoon cornstarch: Keeps the cookies soft and light instead of dense.
- 1/2 teaspoon baking soda: Helps the cookies rise gently without becoming cakey.
- 1/2 teaspoon baking powder: Works alongside baking soda to give a delicate lift.
- 1/4 teaspoon kosher salt: Balances sweetness and enhances overall flavor.
- Granulated sugar to roll in: Creates that sparkling, irresistible sugar crust on the outside.
How to Make Vegan Sparkling Strawberry Sugar Cookies Recipe
Step 1: Cream Sugars and Shortening
Start by preheating your oven to 375°F. Then, either with a stand mixer, hand mixer, or just by hand, cream together the organic cane sugar, confectioners sugar, and shortening until the mixture is smooth and fluffy. This step is crucial because it sets the base for your cookie’s soft and tender texture.
Step 2: Mix in Wet Ingredients
Next, add in the aquafaba, which acts as your vegan egg substitute, along with pure vanilla extract and almond extract if you’re using it. Beat everything for a couple of minutes until silky and fully combined. This mixture will carry the wonderful strawberry and vanilla notes through your cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the pulverized freeze-dried strawberries, cake flour, baking soda, baking powder, cornstarch, and kosher salt. Slowly add this dry mix into your wet ingredients, mixing just until everything is combined. Be careful not to over-mix or you risk losing that delicate crumb you’re after.
Step 4: Shape, Coat, and Bake
Use a scoop or spoon to portion the dough into balls. Roll each ball generously in granulated sugar—this is what gives the cookies their signature sparkle and delightful crunch. Place them evenly spaced on a parchment-lined baking sheet. Gently flatten each ball with the bottom of a glass. Bake for 8 to 9 minutes, removing them just before any browning starts. Immediately transfer the parchment to a cool surface so the cookies don’t over-bake and stay tender.
How to Serve Vegan Sparkling Strawberry Sugar Cookies Recipe
Garnishes
To elevate these cookies even further, sprinkle a few extra pulverized freeze-dried strawberries over the top right after baking, or add a light dusting of vegan powdered sugar for a delicate finish. Fresh mint leaves also add a refreshing pop of color if you’re feeling fancy.
Side Dishes
These cookies pair wonderfully with a cup of herbal tea, a cold glass of almond milk, or even a scoop of vegan vanilla ice cream for an indulgent twist. The fruity sweetness of the cookies balances creamy or lightly floral beverages beautifully.
Creative Ways to Present
Think about arranging these cookies on a pretty platter surrounded by fresh strawberries or edible flowers for a visual feast. They also make charming gifts when packaged in small jars or cookie tins lined with parchment paper and tied with a ribbon, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cookies fresh by storing them in an airtight container at room temperature for up to a week. They maintain their softness and sparkle beautifully, so no worries about them drying out too fast.
Freezing
If you want to make these cookies ahead of time for a big event or just to have on hand, freeze them after baking. Place them in a single layer on a baking sheet until firm, then transfer to a sealed freezer bag for up to 3 months. When you’re ready, thaw at room temperature.
Reheating
To revive that just-baked warmth and softness, pop frozen or stored cookies in a 300°F oven for about 5 minutes or microwave one for 10 to 15 seconds. They’ll taste freshly made and ready to impress all over again.
FAQs
Can I substitute shortening with vegan butter?
Absolutely! Vegan butter can be used in place of shortening, but the texture might be slightly different—vegan butter usually makes for a richer, slightly softer cookie.
What is aquafaba and why is it used here?
Aquafaba is the liquid from a can of chickpeas. It acts as an amazing egg substitute in vegan baking because it mimics the binding and leavening properties of eggs without altering the taste.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have a higher moisture content, which could affect the cookie dough consistency. Freeze-dried strawberries provide concentrated flavor without adding extra liquid, making them perfect here.
Is cake flour necessary or can I use all-purpose flour?
Cake flour gives these cookies their tender and delicate crumb. If you only have all-purpose flour, try substituting part of it with cornstarch to mimic cake flour’s lighter texture.
Why do I need to remove the cookies from the baking sheet right after baking?
Removing them immediately prevents further heat from crisping the bottom too much. Leaving them on the hot sheet will make them crispy rather than soft and tender—the hallmark of these sweet treats.
Final Thoughts
There is something so joyful about baking these Vegan Sparkling Strawberry Sugar Cookies Recipe and sharing them with the people you love. Their delicate strawberry flavor, beautiful sparkle, and tender texture make every bite special. I can’t wait for you to try these cookies yourself and experience just how effortlessly wonderful vegan baking can be.
Print
Vegan Sparkling Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delightfully light and airy vegan sparkling strawberry sugar cookies that combine the sweetness of strawberries with a perfect sugar crust. These cookies use aquafaba as an egg substitute, making them completely vegan while maintaining a tender, melt-in-your-mouth texture. Perfect for a sweet treat or special occasions, these cookies offer a fruity twist on a classic favorite.
Ingredients
Dough Ingredients
- 1 cup shortening
- 1/2 cup organic vegan cane sugar
- 1/2 cup organic confectioners sugar
- 3 tablespoons aquafaba (liquid from canned chickpeas)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, but recommended!)
- 1/3 cup pulverized freeze dried strawberries
- 2 1/4 cups cake flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
For Coating
- Granulated sugar to roll in
Instructions
- Preheat and Cream: Preheat your oven to 375°F (190°C). Using an electric hand mixer, stand mixer, or by hand, cream together the shortening, vegan cane sugar, and confectioners sugar until light and fluffy.
- Add Wet Ingredients: Add the aquafaba, pure vanilla extract, and almond extract if using. Mix for a couple of minutes until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the pulverized freeze dried strawberries, cake flour, baking soda, baking powder, cornstarch, and kosher salt.
- Mix Dough: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cookies tender.
- Form Cookies: Using a scoop or spoon, form the dough into balls. Roll each ball in granulated sugar or colored sugar for a sparkling effect.
- Prepare for Baking: Place the sugared dough balls evenly spaced on a parchment-lined cookie sheet. Flatten each ball slightly using the bottom of a glass.
- Bake Cookies: Bake for 8-9 minutes, watching closely and removing the cookies before they start to brown to maintain softness.
- Cool Properly: Immediately lift the parchment paper with the cookies and place it on a cool surface to stop further cooking. Leaving cookies on the hot baking sheet causes them to crisp up rather than stay soft.
- Store: Once completely cooled, store the cookies in an airtight container to keep them fresh and soft.
Notes
- Use cake flour for a softer, more tender cookie texture. If unavailable, you can substitute with all-purpose flour but reduce the quantity slightly or add a teaspoon of cornstarch for tenderness.
- Rolling the cookie dough in sugar creates a sparkling, slightly crunchy outer layer that contrasts beautifully with the soft inside.
- The use of aquafaba in place of eggs ensures the cookies are vegan and imparts a slight lightness to the dough.
- Be careful not to overbake; removing the cookies from the hot sheet immediately after baking preserves the soft texture.
