Strawberry Sugar Cookies | Vegan + Egg-Free

GFGluten FreeNFNut FreeVVegan

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These Strawberry Sugar Cookies have a soft center with crispy edges and are bursting with sweet strawberry flavor! Vegan and Egg-Free. 

While a fruity cookie may not be the first dessert craving that strikes, let me tell ya – this recipe will have you feeling otherwise.

These Strawberry Sugar Cookies are perfectly sweet, naturally colored, and packed with strawberry flavor! They’re totally delicious and have easily become one of my new favorite cookie recipes.

Stack of strawberry sugar cookies on white plate with bowl of strawberries in the background


These strawberry cookies are made from all the classic cookie ingredients, with a few easy substitutions to make everything plant-based and egg-free:

Ingredients for strawberry sugar cookies in white bowls on marble countertop

Freeze-dried strawberries add the essential strawberry flavor and work as a natural food coloring. Fresh strawberries have too much moisture in them and would make the cookies soggy! We’ll blitz them up to make a strawberry powder so you get their sweet flavor in every bite. I found mine at Trader Joe’s, but you can find them online or at some other local grocery stores as well.


There’s nothing too fancy with the steps here – but I will say don’t skip chilling your cookie dough! This allows the vegan butter to firm up again and creates the perfect cookie texture. If you don’t chill your cookies they will spread too much in the oven.

Side-by-side photos of sugar cookies before baking and after baking on wire cooling rack

  1. Prepare your flax egg and blitz the strawberries to form a fine powder
  2. Cream the vegan butter and sugar together, then add in the flax “egg” and vanilla
  3. Mix in the dry ingredients gently until you have a thick dough
  4. Chill for 1 hour, to allow the cookie dough to firm up
  5. Roll into balls (and then a little more sugar for extra sparkle)
  6. Bake until fragrant and cooked!

These cookies will take between 11 and 13 minutes in your oven depending on what baking sheet you are using. The best way to look for doneness is to watch the bottom edge of the cookie – it should look firm and slightly golden. The cookies will still be soft and puffy when you take them out of the oven, but they will finish cooking on the cookie sheet and get more textured tops as they cool. Then you can transfer to a baking sheet and let cool completely – or devour warm, I don’t judge 😉

Close-up photo of strawberry sugar cookies arranged on white plate

Serving Suggestions – These strawberry cookies are totally delicious on their own, but here’s how you can also add some extra pizzas:

  • Dip or drizzle the cookies in melted chocolate
  • Sprinkle powdered sugar on top
  • Fold up to 1 cup of chocolate (or white chocolate!) chips into the batter
  • Top with sprinkles or frosting for an extra special occasion!

These perfectly pink cookies would be perfect to serve on Valentine’s Day, but I honestly enjoy them year round, especially when strawberries are in season. They’re the perfect sweet and fruity treat to end the day with 🙂


  • Use COLD butter, not room temperature – I testes these cookies with room temperature butter and they spread too much in the oven. The best way to ensure the best cookie texture is to use the butter straight out of the fridge – just slice it a bit so it’s easier to cream with the sugar.
  • Can I use a standing mixer? Yes! Use the paddle attachment of your mixture and cream the butter and sugar together over medium speed until fluffy.
  • Can I use unsalted butter? I used salted vegan butter for this recipe so if you want to use unsalted butter, increase the total salt to 1/2 teaspoon
  • What’s the best way to store cookies? Freshly baked cookies will keep in an airtight container for up to 3 days. After that I actually recommend storing leftovers in the freezer in a freezer bag for up to 2 months and defrosting as needed. You can store your cookies in the fridge too, but I don’t really recommend this as it makes the texture very dense and chewy.

Strawberry sugar cookies on white plate

If you’re looking for more strawberry desserts, you’ll also love this Strawberry Upside Down Cake, these Vegan Strawberry Shortcakesand this Grain-Free Strawberry Rhubarb Pie!  

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Strawberry Sugar Cookies | Vegan + Egg-Free

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4.9 from 7 reviews

These Strawberry Sugar Cookies have a soft center with crispy edges and are bursting with sweet strawberry flavor! Vegan and Egg-Free. 

  • Author: Caitlin Shoemaker


  • 1 flax “egg” (1 tbsp ground flax + 2 1/2 tbsp water)
  • 0.6 ounces (17 g) freeze-dried strawberries
  • 1/2 cup (1 stick) cold vegan butter*, sliced
  • 1/3 cup (72 g) + 2 tablespoons cane sugar, plus 2 tablespoons to roll cookies in 
  • 1 packed tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) + 2 tablespoons all-purpose flour,* spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Prep: Prepare the flax egg by combining the ground flax and water in a small bowl, then set aside for at least 5 minutes to thicken. Place the freeze-dried strawberries in a blender or food processor (make sure it is completely dry!) and blend or pulse for 30 to 45 seconds, until a fine powder forms; set aside. Note: do not open the blender/processor right away – it will be very dusty! I recommend keeping it sealed until adding the dry ingredients in step 3 after some of the powder settles.
  2. Cream the Sugar: add the vegan butter to a large mixing bowl, then add in 1/3 cup of cane sugar and brown sugar. Use a handheld mixer to cream the butter and sugar together over a medium speed until light and fluffy, about 3 minutes. Add the thickened flax egg and vanilla to the bowl and beat again until the flax is fully incorporated into the butter mixture.
  3. Dry Ingredients: Add the flour, strawberry “powder”, baking powder, and salt to the bowl. Beat on the lowest setting of your mixer and mix until just combined, using a spatula to scrape the sides of the bowl if necessary. Place the cookie dough in the fridge to cool for 30 to 60 minutes.
  4. Form the Cookies: Preheat the oven to 350F while the cookie dough is chilling and line a baking sheet with parchment paper. Place the remaining 2 tablespoons of sugar in a small bowl. Divide the cookie dough into 12 even balls (mine were just under 2 tablespoons each), using your hands to roll into small spheres. Roll each cookie dough ball in the cane sugar until fully coated, then place on the lined baking sheet about 2” apart. Use your hands to flatten each cookie dough ball slightly – they will spread some in the oven, but not a lot.
  5. Bake: Bake in the middle rack of the oven for 12 to 13 minutes, or until the edges of the cookies look set, but the centers are still soft and puffy. Remove the cookie sheet from the oven and let the cookies set for 5 to 10 minutes before using a spatula to transfer them to a cooling rack.
  6. Serve & Store: Enjoy immediately, or store in an airtight container on the counter for up to 4 days. You can also store your cookies in the freezer for 1 to 2 months and de-frost as necessary.


  • Flour: make sure to measure your flour correctly, or the cookies will be too dry! Use a spoon to fluff your flour and gently fill your measuring cup, then level off the top with a knife.
  • Gluten-Free: You can also make this recipe with equal parts of an all-purpose gluten-free flour blend; the cookies will spread a little more in the oven but will still be delicious!
  • Vegan Butter: you can also replace the vegan butter with coconut oil; measure the coconut oil and place in the fridge for 20 or so minutes before using so it is slightly harder

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I just made this for the second time, and they are wonderful. I actually used 2x the amount of freeze dried strawberries this time because I wanted a stronger strawberry flavor. Thank you for such a great recipe!

  2. I find vegan baking so challenging to get the right fluff but loved this recipe as it was good at both consistencies I had my baches at. Perfect cookies for valentines day to leave the food dyes off the table.

  3. These are so incredible! I made these for my honey on valentine’s day and we were both so impressed with how they turned out. I’m definitely going to be making these again soon!

  4. Made these and used an egg instead of flax because I didn’t have that and then turned out great! Very delicious. My only comment was that they didn’t spread out too much and stayed thick but they were still tasty!

    1. These are definitely meant to be a puffier cookie, though the egg might have prevented more spreading. I’m glad you enjoyed them, Danielle!

  5. First time trying a recipe from this blog! I love how much the strawberry flavor comes through in these cookies. Will definitely try more recipes.

  6. Made these and loved them. Second time I made them, I added a lemon glaze to the top to make strawberry lemonade cookies. I might try it with white chocolate chips or do freeze dried blueberries instead. This was such a fun recipe!

  7. Hi there! The ingredients say 1/3 cup + 2 tbsp sugar PLUS 2 additional tbsp for rolling, but the instructions don’t reference the extra 2 tbsp sugar (aside from the 2 tbsp for rolling). I’m guessing the recipe calls for 1/3 cup + 2 tbsp for rolling only? Thanks!

  8. Saving this recipe! Even with my modifications they turned out delicious. I was trying to reduce sugar so I didn’t cover them in sugar, I used coconut sugar instead of brown sugar, and I used whole spelt flour (they spread a little more like you mentioned gluten free would). Crunchy on the outside and chewy and with bright strawberry taste. Yum. I just finished my second. Thanks for the great recipe!