If you are searching for a delightful treat that is both vegan-friendly and bursting with fruity flavor, look no further than this Vegan Sparkling Strawberry Sugar Cookies Recipe. These cookies amaze with their tender texture, subtle strawberry sparkle, and just the right balance of sweetness, making them a perfect snack to brighten any day or share with friends and family. The combination of pulverized freeze-dried strawberries with a touch of vanilla and almond creates an irresistible flavor profile that will keep you coming back for more.
Ingredients You’ll Need
Each ingredient in this Vegan Sparkling Strawberry Sugar Cookies Recipe plays a crucial role in creating the ideal cookie texture and vibrant flavor. From the shortening that provides a soft crumb to the aquafaba that acts as a perfect egg substitute, every element is carefully chosen to enhance this recipe’s delicious results.
- Shortening: Offers a tender and crumbly texture ideal for sugar cookies.
- Organic vegan cane sugar: Adds natural sweetness and slight caramel notes.
- Organic confectioners sugar: Ensures a smooth, delicate sweetness for creaming with shortening.
- Aquafaba: The magical chickpea liquid that binds everything without eggs.
- Pure vanilla extract: Brings warmth and depth to the flavor.
- Almond extract (optional): A subtle nutty note that elevates the strawberry flavor beautifully.
- Freeze dried strawberries (pulverized): Packs intense fruity flavor and pink sparkle.
- Cake flour: Gives the cookies their delicate softness.
- Cornstarch: Adds extra tenderness and a slightly melt-in-your-mouth feel.
- Baking soda and baking powder: Ensure just the right lift and fluffiness.
- Kosher salt: Balances sweetness and enhances all flavors.
- Granulated sugar: Used for rolling the dough to add a sparkling crunchy coating.
How to Make Vegan Sparkling Strawberry Sugar Cookies Recipe
Step 1: Creaming the Base
First things first, preheat your oven to 375°F to get everything ready for baking. Then, grab your mixer and combine the shortening with both the cane sugar and confectioners sugar. Creaming these together thoroughly is important because it traps air, which helps create that fabulous light and tender cookie texture we all love.
Step 2: Incorporating Wet Flavors
Next, add the aquafaba along with the pure vanilla extract and almond extract if you’re using it. Beat this mixture for a few minutes until everything is perfectly smooth. The aquafaba acts as the vegan egg substitute, providing moisture and structure without compromising the cookie’s softness.
Step 3: Mixing Dry Ingredients
In a separate bowl, whisk together the pulverized freeze dried strawberries, cake flour, cornstarch, baking soda, baking powder, and kosher salt. This ensures even distribution of the leavening agents and that signature strawberry sparkle. Then slowly add the dry mixture to the wet ingredients, mixing gently just until combined. Remember—over-mixing can make your cookies too tough.
Step 4: Shaping and Baking
Using a scoop or spoon, form the dough into balls, then generously roll each ball in granulated sugar to coat. Lay them spaced apart on a parchment-lined cookie sheet and press down gently with the bottom of a glass to slightly flatten. Bake for about 8 to 9 minutes, but watch closely so they don’t brown. Once out of the oven, quickly transfer the parchment sheet to a cool surface so the cookies stay soft and not too crisp. Let them cool completely before storing.
How to Serve Vegan Sparkling Strawberry Sugar Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of extra pulverized freeze dried strawberries on top can add an elegant touch and extra pop of flavor. For festive occasions, a light drizzle of vegan white chocolate can be both beautiful and delicious.
Side Dishes
These cookies pair wonderfully with a cup of herbal tea or a chilled glass of almond milk. They are also great alongside fresh berries or a vegan vanilla yogurt parfait for a delightful contrast.
Creative Ways to Present
Try stacking the cookies with vegan cream cheese frosting in between to make delightful mini sandwich desserts or arrange them on a platter decorated with fresh strawberries and edible flowers. This presentation is sure to impress guests at any gathering!
Make Ahead and Storage
Storing Leftovers
Keep these cookies in an airtight container at room temperature for up to five days to maintain their softness and flavor. Avoid stacking them directly on one another to prevent sticking.
Freezing
If you want to save them longer, these Vegan Sparkling Strawberry Sugar Cookies Recipe cookies freeze beautifully. Place them in a freezer-safe container with parchment paper layers and store for up to three months. Thaw them at room temperature before serving.
Reheating
To bring back that freshly-baked warmth, pop the cookies in a preheated 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This will revive their softness without drying them out.
FAQs
Are these cookies gluten-free?
This particular recipe uses cake flour, so it is not gluten-free. However, you can experiment with gluten-free cake flour blends for a gluten-free option, though texture may vary slightly.
Can I substitute the shortening with vegan butter?
Yes, vegan butter can be used instead of shortening and will add a lovely buttery flavor, but it may affect the texture slightly, making the cookies spread a bit more during baking.
What is aquafaba, and can I use something else?
Aquafaba is the liquid from canned chickpeas that mimics the properties of egg whites. You could try using flaxseed meal mixed with water as a substitute, but aquafaba works best for this cookie’s texture.
Can I add food coloring to make these cookies more vibrant?
You can, but since the freeze dried strawberries already give a natural pink hue, additional colors aren’t really necessary. If you do add coloring, use natural options to keep it vegan-friendly.
Why should I remove cookies from the baking sheet immediately after baking?
Removing them promptly prevents residual heat from continuing to bake the cookies, which would make them too crispy. This step helps maintain their signature soft, tender texture.
Final Thoughts
I hope you feel inspired to try this Vegan Sparkling Strawberry Sugar Cookies Recipe because it truly is a delightful way to enjoy a classic cookie with a fresh, fruity twist. Whether you’re baking for a special occasion or just to enjoy a sweet treat at home, these cookies never fail to charm with their lovely strawberry sparkles and melt-in-your-mouth texture. Give it a go—you might just find your new favorite cookie!
Print
Vegan Sparkling Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Sparkling Strawberry Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the bright flavor of freeze-dried strawberries and featuring a tender, soft texture. Made without eggs or dairy, these cookies use aquafaba as a perfect vegan binder and come coated in sparkling sugar for a beautiful, festive finish. They’re easy to bake and perfect for anyone craving a light, fruity, and sweet treat.
Ingredients
Wet 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!)
Dry Ingredients
- 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 Finishing
- Granulated sugar to roll in
Instructions
- Preheat and Cream: Preheat your oven to 375°F. Using an electric hand mixer, stand mixer, or by hand, cream together the shortening along with the vegan cane sugar and confectioners sugar until light and fluffy.
- Add Liquids and Flavorings: Mix in the aquafaba, vanilla extract, and almond extract (if using). Stir for a couple of minutes until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the pulverized freeze dried strawberries, cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined, being careful not to over-mix to keep the cookies tender.
- Shape and Coat Dough Balls: Use a scoop or spoon to form dough balls. Roll each ball in granulated sugar or colored sugar for a sparkling finish. Place them evenly spaced on a parchment-lined cookie sheet, then gently flatten each dough ball slightly using the bottom of a glass.
- Bake and Cool: Bake for about 8-9 minutes, removing the cookies before they start to brown to maintain softness. Immediately lift the parchment with the cookies off the sheet to transfer them to a cool surface—this prevents residual heat from making them too crispy. Let the cookies cool completely before storing them in an airtight container.
Notes
- Use cake flour for a tender crumb; if unavailable, you can make a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch.
- Do not overbake to keep cookies soft and chewy rather than crispy.
- The almond extract is optional but highly recommended for added depth of flavor.
- Be sure to remove cookies from the baking sheet immediately after baking to avoid continued cooking and crisping.
- Store cookies in an airtight container at room temperature for up to one week.
