These Strawberry-Shaped Vegan Sugar Cookies are a cinch to make. They're adorable, fun, super delicious, and simple to whip up. Such a fun way to make an everyday occasion special!
Everybody loves a bit of frosting on their sugar cookies, right? But I wanted to come up with something a little special to usher in Spring.
Well, okay, I just wanted an excuse to make fondant-covered cookies - and this recipe is perfect.
These sugar cookies are so incredibly cute. They would be absolutely perfect for all kinds of special occasions you might have coming up - Easter, Mother's Day, graduation parties - or just to be shared with friends and family.
These vegan sugar cookies are:
- Adorably decorated to look like fresh strawberries
- 100% vegan, vegetarian, and dairy-free
- Gluten free when made with gluten-free baking flour
- Way easier than they look!
- Totally delicious.
The cookies themselves are a no-spread sugar cookie, so they don't spread or crack. They hold their shape and works perfectly for decorating with fondant.
If you want to keep things simple, you can skip the decorating and just give the cookies a quick lemon glaze. But the fondant is definitely worth the trouble!
Now, let's get baking!
And don't forget to grab a copy of my free vegan cheat sheet too! It's packed with my favorite easy substitutions to help you make just about any recipe vegan!
Is Fondant Vegan?
It can be! Certain ingredients in fondant such as gelatin and glycerin can be animal derived. So be careful of this when you're reading the ingredients label on your favorite fondant.
Luckily there are plenty of fondant options you can find now if you want to use 100% vegan ingredients. The leading brand is this one called Satin Ice, and it's completely vegan and gluten-free.
How To Make Vegan Sugar Cookies
Making these basic sugar cookies couldn't be any easier! (Get the full printable recipe at the end of this post.)
In a large bowl, mix together the flour, baking powder, baking soda, and salt.
In a separate mixing bowl, cream the vegan margarine and sugar together. It should be a light and fluffy consistency when complete.
Mix the almond milk and vanilla extract into the creamed sugar, and whisk until well combined. You can do this by hand or in an electric mixer.
Slowly combine the dry and wet ingredients, mixing continuously, until a cohesive dough is formed.
Wrap the ball of dough tightly in wax paper, and set it in the freezer for 30 minutes to chill. Remove it from the freezer and allow it to warm up until it's just pliable enough to roll out.
Preheat oven to 325 degrees Fahrenheit.
Roll the dough out into a sheet approximately ¼" thick. You may need to flour your surface or roll the dough on a sheet of baking paper to avoid sticking.
Use cookie cutters to cut out the dough into heart-shaped cookies. Transfer the cookies to a parchment lined baking sheet, and bake for approximately 10 minutes. Watch them closely and take them out of the oven when lightly golden.
Allow to cool completely on a wire rack before proceeding to the decorating process.
Decorating Sugar Cookies With Rolled Fondant
Roll out your red fondant so that it's about ¼ of an inch thick. Using the same cookie heart-shaped cutter, cut out 12 hearts.
Press the red fondant heart onto the top of each cookie.
Roll out your green fondant so that it's about ¼ of an inch thick. Using the top portion of your heart-shaped cookie cutter, cut around the circumference of your green fondant.
You will need 12 of these pieces. Re-roll the fondant if needed.
Press the green fondant pieces onto the top of your cookie.
Roll out 12 small ovals from your green fondant and place at the center top of each cookie. These will act as your strawberry's "stem."
Using Wilton tip #4, frost dots onto each cookie using your white decorating frosting. These will act as your strawberry "seeds."
And there you have it - adorable strawberry-decorated vegan sugar cookies. Happy baking!
Oh, and if you're looking for more vegan cookie recipes - be sure to try my vegan chocolate cookies and vegan peanut butter cookies. Yum!
And don't forget to grab a copy of my free vegan cheat sheet too! It's packed with my favorite easy substitutions to help you make just about any recipe vegan!
📖 Recipe
Ingredients
FOR COOKIES:
- 2 cups all purpose flour, or gluten-free flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil, or vegan margarine
- ¾ cup sugar
- ½ cup almond milk
- ½ teaspoon vanilla extract
FOR DECORATING:
- 6-8 oz red fondant
- 6-8 oz green fondant
- white decorator's frosting
SUPPLIES NEEDED:
- Wilton Decorating Top #4
- Icing Bag
Instructions
MAKE THE VEGAN SUGAR COOKIES:
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream the vegan margarine and sugar together. It should be a light and fluffy consistency when complete.
- Mix the almond milk and vanilla extract into the creamed sugar, and whisk until well combined. You can do this by hand or in an electric mixer.
- Slowly combine the dry and wet ingredients, mixing continuously, until a cohesive dough is formed.
- Wrap the ball of dough tightly in wax paper, and set it in the freezer for 30 minutes to chill. Remove it from the freezer and allow it to warm up until it's just pliable enough to roll out.
- Preheat oven to 325 degrees Fahrenheit.
- Roll the dough out into a sheet approximately ¼" thick. You may need to flour your surface or roll the dough on a sheet of baking paper to avoid sticking.
- Use cookie cutters to cut out the dough into heart-shaped cookies. Transfer the cookies to a parchment lined baking sheet, and bake for approximately 10 minutes. Watch them closely and take them out of the oven when lightly golden.
- Allow to cool completely on a wire rack before proceeding to the decorating process.
TO DECORATE THE STRAWBERRY SUGAR COOKIES:
- Roll out your red fondant so that it's about ¼ of an inch thick. Using the same cookie heart-shaped cutter, cut out 12 hearts.
- Press the red-hearted fondant onto each cookie.
- Roll out your green fondant so that it's about ¼ of an inch thick. Using the top portion of your heart-shaped cookie cutter, cut around the circumference of your green fondant. You will need 12 of these pieces. Re-roll the fondant if needed.
- Press the green fondant pieces onto the top of your cookie.
- Roll out 12 small ovals from your green fondant and place at the center top of each cookie. These will act as your strawberry's "stem."
- Using Wilton tip #4, frost dots onto each cookie using your white decorating frosting. These will act as your strawberry "seeds."
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