Vegan Strawberry Sandwich Cookies Recipe
Introduction
These vegan strawberry sandwich cookies are a delightful treat that combines a lightly sweet, buttery cookie with a creamy strawberry filling. Perfect for tea time or a sweet snack, they bring a fresh burst of strawberry flavor in every bite.
Ingredients
- 100g caster sugar
- 1 teaspoon strawberry extract or flavor
- 200g dairy-free block butter (cold and cubed)
- Small drop of pink food gel (or a natural pink powder)
- 300g all purpose/plain flour (plus extra for dusting)
- 150g dairy-free butter
- 200g icing sugar
- 1 teaspoon strawberry extract or flavor
- 2 teaspoons strawberry jam
- 2 tablespoons chia seeds (optional)
- Strawberry jam (for the filling)
- Fresh mint leaves or strawberry leaves (decoration)
Instructions
- Step 1: Combine the caster sugar and strawberry extract in a bowl, using your fingers to rub them together and infuse the sugar with flavor.
- Step 2: In a separate bowl, cream the cold, cubed dairy-free butter with the pink food gel and the strawberry sugar until fluffy. You can use a stand mixer with a paddle attachment or whisk by hand.
- Step 3: Sift the flour into the butter mixture and mix until it forms a thick dough. Wrap the dough in plastic wrap or baking paper and chill in the fridge for at least 40 minutes to 1 hour to firm up.
- Step 4: Preheat your oven to 180°C (fan). Line a baking tray with greaseproof paper.
- Step 5: Roll out the chilled dough on a floured surface to about 1/2 inch thickness. Use a strawberry-shaped cookie cutter to cut out shapes and place them on the prepared baking tray. Lightly prick the cookies with a fork to create texture.
- Step 6: Bake the cookies in the middle of the oven for 10-12 minutes, or until the edges are golden brown. Rotate the tray halfway through baking for even coloring.
- Step 7: Let the cookies cool slightly on the tray before transferring to a wire rack to cool completely. They will crisp up as they cool.
- Step 8: For the cream swirl, whip the dairy-free butter until creamy using a stand mixer or hand mixer with a balloon whisk attachment.
- Step 9: Add icing sugar, strawberry extract, and strawberry jam to the butter, then whip to combine. Optional: add a small drop of pink food gel for color. Whip for 5 minutes on high speed until pale and fluffy. Adjust thickness with a splash of dairy-free milk if necessary.
- Step 10: Transfer the buttercream to a piping bag fitted with a medium-sized round tip.
- Step 11: Pipe cream onto half of the cookies, add a small dollop of strawberry jam and sprinkle with chia seeds if using. Sandwich with the remaining cookies.
- Step 12: Decorate with fresh mint or strawberry leaves for a beautiful finishing touch.
- Step 13: Serve and enjoy your vegan strawberry sandwich cookies!
Tips & Variations
- Use a natural pink powder like beetroot powder instead of food gel for a more natural color.
- If you don’t have a strawberry cookie cutter, a small round cutter or any fun shape will work just fine.
- Add a touch of lemon zest to the dough for a fresh citrus twist.
- For a nutty crunch, mix finely chopped nuts like almonds or pistachios into the cream filling.
- Chia seeds add a nutritional boost and subtle texture, but feel free to omit if preferred.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If refrigerated, they can last up to a week but may lose some crispness. To refresh, warm slightly in an oven at low heat for a few minutes. The cream filling is best consumed fresh but can be kept chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and kept chilled in the fridge. Bring it back to a firm consistency before rolling out.
What can I use as a substitute for strawberry extract?
If you don’t have strawberry extract, you can use natural strawberry puree or other berry flavors like raspberry for a different twist.
Print
Vegan Strawberry Sandwich Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings (20 sandwich cookies) 1x
- Diet: Vegan
Description
Delightfully sweet and naturally pink Vegan Strawberry Sandwich Cookies featuring a crispy, buttery cookie paired with a fluffy strawberry buttercream and jam filling, perfect for a refreshing and plant-based treat.
Ingredients
Scale
Cookie Dough
- 100g caster sugar
- 1 teaspoon strawberry extract/flavour
- 200g dairy-free block butter (cold and cubed)
- Small drop of pink food gel (or natural pink powder)
- 300g all-purpose/plain flour (plus extra for dusting)
Strawberry Buttercream Filling
- 150g dairy-free butter
- 200g icing sugar
- 1 teaspoon strawberry extract/flavour
- 2 teaspoons strawberry jam
- Small drop pink food gel (optional, for color)
Assembly and Decoration
- Strawberry jam (for filling)
- 2 tablespoons chia seeds (optional)
- Fresh mint leaves or strawberry leaves (for decoration)
Instructions
- Prepare the Flavored Sugar: In a bowl, combine the caster sugar and strawberry extract. Use your fingers to rub them together until well blended, infusing the sugar with the strawberry flavor.
- Make the Cookie Dough: Cream the cold, cubed dairy-free butter with the strawberry sugar mixture and a small drop of pink food gel until fluffy. This can be done using a stand mixer with a paddle attachment or manually with a whisk or spatula. Sift the flour into the bowl and mix until a thick dough forms.
- Chill the Dough: Wrap the dough in plastic wrap or baking paper and chill in the refrigerator for at least 40 minutes to 1 hour to firm up, which helps with rolling and cutting shapes later.
- Preheat Oven: Set your oven to 180°C fan (about 350°F) and line a baking tray with greaseproof paper.
- Roll and Cut Cookies: On a floured surface, roll the chilled dough out to approximately ½ inch thickness to prevent sticking. Use a strawberry-shaped cookie cutter to cut out shapes. Place the cut cookies on the prepared baking tray. Lightly prick each cookie with a fork to create a textured strawberry design.
- Bake the Cookies: Bake the cookies in the middle of the preheated oven for 10-12 minutes, or until the edges turn golden brown. For even baking, rotate the tray halfway through the baking time.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool slightly on the tray before transferring them to a wire rack to cool completely. They will crisp up as they cool.
- Prepare the Strawberry Buttercream: In a large mixing bowl, whip the dairy-free butter until creamy using a stand mixer with a balloon whisk attachment or a hand mixer. Gradually add icing sugar, strawberry extract, strawberry jam, and the optional pink food gel. Whip on high speed for 5 minutes until the buttercream is pale, fluffy, and smooth. If the mixture is too thick, add a splash of dairy-free milk to adjust the consistency.
- Assemble the Sandwich Cookies: Transfer the buttercream to a piping bag fitted with a medium-sized round tip. Pipe cream onto half of the cookies. Add a dollop of strawberry jam and sprinkle with chia seeds if using. Top with another cookie to create a sandwich.
- Decorate and Serve: Garnish with fresh mint leaves or strawberry leaves to enhance presentation and serve immediately.
- Enjoy: Relish your delightful vegan strawberry sandwich cookies with friends and family!
Notes
- Ensure the dough is well chilled for easier rolling and shaping.
- Use dairy-free butter to keep the recipe vegan.
- The pink food gel or natural pink powder is optional but helps enhance the visual appeal.
- Chia seeds add texture and a subtle nutritional boost but can be omitted.
- Keep cookies fully cooled before filling to prevent the buttercream from melting.
- You can substitute strawberry jam with any berry jam if desired.
- The strawberry-shaped cookie cutter enhances thematic presentation but any shape cutter works.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan strawberry cookies, strawberry sandwich cookies, vegan dessert, dairy-free cookies, strawberry buttercream
