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
Scale
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.
