Description
Enjoy these delightful Vegan Strawberry Shortcake Cookies featuring a soft, buttery base mixed with fresh and freeze-dried strawberries, topped with a sweet, crumbly shortcake crumble. Perfectly baked to a golden finish, these cookies offer a fruity, tender bite ideal for a guilt-free treat or sharing with friends and family.
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 Topping
- 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 two baking trays or cookie sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, and sea salt, then set aside.
- Mix the wet ingredients: In a large bowl, add the vegan butter and both sugars. Using an electric whisk or stand mixer, beat for 2-3 minutes until the mixture is light and airy. Add the vegan Greek-style yogurt and vanilla extract, then whisk again until fully combined.
- Mix the dry ingredients: Gradually add the sifted dry ingredients to the wet mixture. Fold everything together gently using a spatula until just incorporated, careful not to overmix.
- Add strawberries: Crush the freeze-dried strawberries between your fingers or chop them roughly, then fold into the dough along with the freshly diced strawberries, ensuring even distribution.
- Chill the dough: Cover the bowl with the cookie dough and refrigerate for at least 15-30 minutes to firm up the dough, which helps in shaping and baking. For enhanced flavor and texture, chilling overnight is also recommended.
- Make the crumble: In a medium bowl, combine the granulated sugar, flour, and vegan butter. Rub the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Refrigerate the crumble until ready to use.
- Assemble: Using a 2-inch (5 cm) cookie scoop or ice cream scoop, portion out the chilled dough into 10 equal balls (or 12 smaller ones if preferred). Arrange them on the prepared baking trays, ensuring at least 2.5 inches of space between cookies to allow for spreading during baking.
- Top with crumble: Press a generous amount of the prepared shortcake crumble on top of each cookie ball to create a sweet, crisp topping.
- Bake: Place the trays in the oven and bake for 12-14 minutes until the cookies are golden and set. Immediately after removing from the oven, use a large cookie cutter to round off the edges of each cookie for a neat, rounded shape. Let the cookies cool on the trays for 5-10 minutes to set properly.
- Storage: Once fully cooled, transfer the cookies to an airtight container. They can be kept at room temperature for up to one day or refrigerated for up to four days due to the fresh strawberry content. For longer storage, freeze the cookies in an airtight container or freezer bag with parchment paper between each cookie to prevent sticking, and consume within one month.
Notes
- Use vegan yogurt that is thick and Greek-style for the best texture in the cookie dough.
- Room temperature butter is key to achieving the correct creaming texture which impacts the cookie’s fluffiness.
- Chilling the dough helps control spreading and enhances flavor development.
- The cookie cutter step post-baking is crucial for an attractive, round cookie shape rather than a flat one.
- The fresh and freeze-dried strawberries ensure a natural, fruity flavor and vibrant color.
- Cookies can be frozen for convenience; just thaw before serving.
