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
Scale
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.
