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
