If you’ve been dreaming of a dessert that perfectly captures the fresh sweetness of strawberries wrapped in tender, buttery cookies, you’re going to be obsessed with this Vegan Strawberry Shortcake Cookies Recipe. These cookies combine the delightful crunch of a shortcake crumble with juicy bursts of real strawberries, all while being completely plant-based. They’re soft on the inside and slightly crisp on the outside, offering a symphony of flavors and textures that’ll make you reach for seconds — and maybe even thirds.
Ingredients You’ll Need
The beauty of this Vegan Strawberry Shortcake Cookies Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role, from creating the perfect cookie texture to delivering layers of flavor and that gorgeous strawberry hue.
- 200 g all-purpose flour: The foundation of your cookie dough, providing structure and softness.
- ½ teaspoon baking powder: Helps the cookies rise gently while keeping them tender.
- ½ teaspoon baking soda: Adds a subtle lift and balances the acidity from strawberries and yogurt.
- ¼ teaspoon sea salt: Enhances all the sweet flavors, making the strawberries shine.
- 130 g vegan butter (room temperature): Adds richness and a creamy mouthfeel to every bite.
- 100 g granulated sugar: Sweetens the dough and contributes to the cookie’s crisp edges.
- 100 g soft brown sugar: Adds moisture and a hint of caramel depth.
- 40 g vegan Greek-style yogurt (room temperature): Keeps cookies moist and tender, plus a slight tang.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the strawberry notes.
- 20 g freeze-dried strawberries: Infuses intense strawberry flavor without extra moisture.
- 85 g fresh strawberries (finely diced): Bursts of juicy sweetness throughout each cookie.
- 50 g granulated sugar (for crumble): Balances the tartness and adds crunch.
- 40 g all-purpose flour (for crumble): Creates that classic shortcake crumb texture.
- 2 tablespoons vegan butter (for crumble): Holds the crumble together with a melt-in-your-mouth richness.
How to Make Vegan Strawberry Shortcake Cookies Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 175°C (350°F). This ensures your cookies will bake evenly once they hit the tray. Line two baking trays with parchment paper to prevent sticking, and sift together the flour, baking soda, baking powder, and salt in a medium bowl. This will ensure the dry ingredients mix evenly without lumps, building the perfect base for your cookie dough.
Step 2: Mix the Wet Ingredients
In a large bowl, cream the vegan butter with both granulated and brown sugar using an electric whisk or stand mixer for about 2 to 3 minutes until the mixture becomes light and fluffy. This aeration step is the secret to achieving those soft yet crispy cookies. Next, whisk in the vegan Greek-style yogurt and vanilla extract, combining everything into a smooth, creamy base.
Step 3: Incorporate Dry Ingredients
Gently fold the sifted flour mixture into the wet ingredients with a spatula. This careful folding keeps your dough tender and avoids overmixing, which can lead to tougher cookies. The dough will start coming together but still looks richly textured, ready to paired beautifully with the strawberries.
Step 4: Add the Strawberries
Now comes the star of the show! Crush the freeze-dried strawberries between your fingers or chop them roughly and fold them into the dough. These little bursts of flavor pack an intense strawberry punch. Gently fold in the diced fresh strawberries last, so they remain chunky and juicy in every cookie bite.
Step 5: Chill the Dough
Cover your bowl and pop the dough in the fridge for at least 15 to 30 minutes. Chilling helps the dough firm up, making it easier to scoop and preventing the cookies from spreading too much during baking. If you’re prepping ahead, letting the dough chill overnight only deepens the flavor.
Step 6: Prepare the Shortcake Crumble
While the dough chills, mix the sugar, flour, and vegan butter in a medium bowl. Rub the butter into the dry ingredients with your fingers until it resembles coarse crumbs. This super-easy crumble topping adds that perfect crunchy contrast right on top of your cookies and can be set aside in the fridge until needed.
Step 7: Scoop and Assemble
Use a 2-inch (5cm) cookie or ice cream scoop to portion the dough into 10 generous balls—or 12 smaller ones if you prefer bite-sized treats. Arrange the scoops on your lined trays, making sure there’s at least 2.5 inches between each to accommodate spreading. Then, generously press the shortcake crumble onto each dough ball—it’s what makes these cookies unforgettable.
Step 8: Bake and Shape
Bake your cookies for 12 to 14 minutes until they’re golden and slightly puffed. To get that classic round shortcake shape, carefully press the edges with a large cookie cutter right after removing from the oven. Let them cool on the tray for 5 to 10 minutes before transferring—this cooling step helps them set perfectly and prevents breakage.
Step 9: Storage
Once your cookies have cooled, store them in an airtight container. They keep well at room temperature for a day, but because of the fresh strawberry content, refrigerating for up to 4 days will keep them at their best. For longer storage, consider freezing — which we’ll walk through below.
How to Serve Vegan Strawberry Shortcake Cookies Recipe
Garnishes
For an extra special touch, dust your cookies with a light sprinkle of powdered sugar or add a dollop of coconut whipped cream on the side. Fresh strawberry slices or a drizzle of strawberry jam atop really highlight the berry flavors, making your cookies feel like a romantic springtime treat.
Side Dishes
Serve these delightful cookies with a chilled glass of almond milk or your favorite plant-based yogurt to complement their rich sweetness. A cup of vegan vanilla ice cream is another divine pairing, turning your cookies into a perfect dessert celebration everyone will love.
Creative Ways to Present
Dress up your Vegan Strawberry Shortcake Cookies Recipe by creating a cookie sandwich filled with strawberry-flavored vegan cream cheese or vegan lemon curd. You can also build mini dessert charcuterie boards featuring these cookies alongside fresh berries, nuts, and dark chocolate chunks — instantly elevating your hosting game.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), store them in an airtight container at room temperature for up to 24 hours. After that, the fresh strawberries make refrigeration preferable to maintain freshness and prevent sogginess.
Freezing
You can freeze these cookies for up to a month. Place them in a freezer-safe container or bag, with parchment paper between each cookie so they don’t stick together. When you want a quick treat, just pull them out and let them thaw naturally for the best texture.
Reheating
To warm your cookies, simply place them in a preheated oven at 150°C (300°F) for 5-7 minutes. This revives their freshly baked softness and shortcake crumble crispness, making them taste like they just came out of the oven all over again.
FAQs
Can I use frozen strawberries instead of fresh?
While frozen strawberries can be used in a pinch, they tend to release more moisture which may make the cookie dough too wet. It’s best to thaw and drain them well or stick to fresh for the perfect texture and flavor.
What if I don’t have vegan Greek-style yogurt?
You can substitute it with any thick plant-based yogurt, such as coconut or almond-based options. The key is to use one that’s thick and creamy to keep the cookies moist and tender.
Are freeze-dried strawberries necessary?
The freeze-dried strawberries add intense strawberry flavor without extra moisture, enhancing the overall taste. If you can’t find them, finely chopped dried strawberries can be a good alternative, but fresh strawberries alone might change texture slightly.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum or similar binding agents. Keep in mind that texture may vary slightly but the flavor will still shine.
How do I make sure the cookies don’t spread too much?
Chilling the dough before baking and spacing the dough balls well apart on the tray are key. Also, pressing the edges with a cookie cutter immediately after baking helps maintain the shape perfect for that shortcake look.
Final Thoughts
These Vegan Strawberry Shortcake Cookies Recipe are a true celebration of berries, buttery crumble, and cookie magic all in one bite. They’re perfect for sharing with friends or indulging on your own. I promise once you try them, they’ll become a beloved staple in your baking repertoire. So go ahead, whip up a batch and enjoy the sweet, tender joy they bring!
Print
Vegan Strawberry Shortcake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: 10 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Strawberry Shortcake Cookies combine the classic flavors of strawberry shortcake in a delightful cookie form. Featuring a tender vegan cookie dough infused with freeze-dried and fresh strawberries, topped with a buttery crumble, they offer a perfect balance of sweetness and fruitiness. Ideal for a vegan dessert or snack, these cookies are soft, fruity, and beautifully crumbly.
Ingredients
Cookie Dough
- 200 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 130 g vegan butter (block-style), room temperature
- 100 g granulated sugar
- 100 g soft brown sugar
- 40 g vegan Greek-style yogurt, room temperature
- 1 teaspoon vanilla extract
- 20 g freeze-dried strawberries
- 85 g fresh strawberries, finely diced
Shortcake Crumble
- 50 g granulated sugar
- 40 g all-purpose flour
- 2 tablespoons vegan butter (block-style)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. Sift together the all-purpose flour, baking soda, baking powder, and sea salt in a medium bowl and set this dry mixture aside.
- Mix the wet ingredients: In a large bowl, add the vegan butter and both sugars. Use an electric whisk or stand mixer to beat for 2-3 minutes until the mixture is light and airy. Then add the vegan Greek-style yogurt and vanilla extract, whisking again until fully combined.
- Mix the dry ingredients: Add the sifted flour mixture to the wet ingredients and fold it in gently using a spatula until just combined.
- Add strawberries: Crush the freeze-dried strawberries between your fingers or roughly chop them, then fold them into the cookie dough along with the finely diced fresh strawberries, ensuring even distribution.
- Chill the dough: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 15-30 minutes to firm up the dough. You may also chill it overnight for enhanced flavor and texture.
- Make the crumble: In a separate medium bowl, combine the granulated sugar, all-purpose flour, and vegan butter. Rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill this crumble in the fridge until assembly.
- Assemble: Using a 2-inch (5 cm) cookie scoop or an ice cream scoop, portion the dough into 10 equal balls (or 12 smaller portions if preferred). Place the scooped dough balls on the prepared lined baking trays, leaving at least 2.5 inches (6 cm) of space between each cookie to allow for spreading.
- Add crumble topping: Press some of the prepared shortcake crumble onto the top of each cookie dough ball, lightly pressing it so it sticks but does not fully flatten the cookie.
- Bake: Bake in the preheated oven for 12-14 minutes. Once baked, remove the trays from the oven and use a large round cookie cutter to round off the edges of each cookie to create neat, circular shapes. Allow the cookies to cool on the trays for 5-10 minutes before transferring.
- Storage: After cooling completely, store the cookies in an airtight container. They can be kept at room temperature for one day, but due to the fresh fruit content, refrigeration is recommended for up to 4 days. For longer storage, freeze the cookies in an airtight container or freezer bag for up to one month; place parchment paper between cookies to prevent sticking.
Notes
- Room temperature vegan butter and vegan yogurt are essential for proper mixing and texture.
- Chilling the dough helps control spreading and improves flavor development.
- The step using a cookie cutter after baking is crucial to maintain a round, uniform shape.
- Freeze-dried strawberries offer intense flavor without moisture, complementing fresh strawberry pieces.
- Store cookies properly to preserve freshness, especially because of the fresh fruit inclusion.
