Soft Chewy Vegan Cookies

These soft and chewy vegan sugar cookies are bursting with fresh strawberry flavor that makes every bite feel like summer happiness. The subtle fruitiness blends perfectly with the tender sweetness giving a delicate balance that is hard to resist.

I first baked these for a family gathering on a hot afternoon and was amazed how everyone loved the fruity twist. Now they have become the go-to dessert when strawberries are in season.

Ingredients List

• Fresh strawberries: chopped fine bring the authentic fruitiness opt for ripe berries for the best taste
• Granulated sugar: adds sweetness and helps make the strawberry syrup rich and sticky
• Vegan butter or dairy-free baking stick: soft and creamy provides a tender crumb choose one with good fat content for richness
• Cooled strawberry syrup: infuses the dough with concentrated strawberry flavor make sure it is completely cooled before mixing
• Cornstarch and water: act as the egg replacement giving structure without affecting softness
• Vanilla extract: enhances the flavor bringing warmth and depth
• Gluten-free flour with xanthan gum: ensures chewy texture without gluten be confident your flour blend contains a thickening agent
• Baking powder: provides a light lift so cookies are tender not dense
• Salt: balances sweetness and brings out all flavors
• Optional red or pink food coloring: boosts the rosy look for a fun presentation
• Extra sugar for rolling: makes the cookie surface sparkle and adds a subtle crunch

Cooking Steps

Prepare The Strawberry Syrup:

Add chopped fresh strawberries and sugar to a medium saucepan. Simmer on medium heat for 10 to 12 minutes until it thickens. Gently mash as it cooks to release juices. Strain the syrup through a fine sieve discarding solids. Allow syrup to cool completely before using.

Cream The Wet Ingredients:

In a large mixing bowl beat the softened vegan butter with granulated sugar until light and fluffy. Stir in the cooled strawberry syrup followed by the cornstarch and water mixture and vanilla extract. Mix until completely combined and smooth.

Combine The Dry Ingredients:

In a separate bowl whisk together gluten-free flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture stirring carefully until a thick dough forms. Add a few drops of red or pink coloring if you want a vibrant look.

Chill The Dough:

Cover the dough tightly and refrigerate for about 2 and a half hours or overnight. This step firms the dough preventing the cookies from spreading thin while baking and enhances flavor melding.

Shape And Bake:

Preheat oven to 325 degrees Fahrenheit which is 163 degrees Celsius. Scoop 1 and a half tablespoons of dough per cookie roughly roll each ball in extra sugar coating all sides and place them spaced well on a baking sheet lined with parchment paper. Bake in the center rack for 14 to 16 minutes until the edges are set and the tops show crackling patterns. Let cookies cool on the baking tray for 10 minutes before transferring to a rack.

One of my favorite parts is the strawberry syrup which seems to lift these cookies into a fresh category of sugar cookie magic. Family members often request these because they are so tender and carry that unique fruity note that feels like an extra treat.

Best Storage Practices

Store these cookies in an airtight container at room temperature to keep their soft texture intact two to three days is ideal. For longer storage freeze them in a single layer on a tray first, then transfer to a freezer-safe bag. Thaw at room temperature before enjoying. Always make sure the cookies are completely cool before storing or they may become soggy.

Ingredient Swaps

You can replace fresh strawberries with frozen ones but thaw and drain well to avoid excess moisture which may affect dough consistency. If you don’t have vegan butter try coconut oil but expect slight coconut flavor changes. For corn starch replacement use arrowroot powder maintaining the same proportions. Regular all-purpose flour can be used if you don’t require gluten-free, but reduce baking powder slightly.

Serving Pairings

Enjoy these cookies alongside a cup of herbal tea or vegan vanilla ice cream for a simple indulgence. Pairing with fresh fruit or a light berry compote enhances the strawberry theme. They also work wonderfully as a sweet treat with morning coffee or a refreshing iced matcha latte.

These cookies are a delightful treat that perfectly balance fresh fruit flavor with chewy texture. They have become a beloved seasonal favorite in my home.

Frequently Asked Cooking Questions

→ What role does chilling the dough play?

Chilling firms the dough, helping prevent spreading during baking and preserving cookie shape and texture.

→ Can fresh strawberries be substituted with frozen?

Yes, thawed frozen strawberries work well and still provide the needed flavor for the syrup.

→ Why is cornstarch used in the dough?

Cornstarch combined with water acts as an egg substitute, helping bind ingredients while keeping the cookies tender.

→ How does the strawberry syrup enhance the cookies?

The syrup adds concentrated natural sweetness and a vibrant strawberry essence for a moist, flavorful bite.

→ Is gluten-free flour necessary for this texture?

Using gluten-free flour with xanthan gum maintains a soft, chewy texture while accommodating gluten sensitivities.