These soft vegan strawberry sandwich cookies are perfectly buttery, sweet, fruity and delicious. Sweet ‘melt in the mouth’ sugar cookies are sandwiched with a whipped strawberry cream and gooey strawberry jam, with chia seeds, decorated as little strawberries. You can’t even tell they’re vegan, dairy-free and egg-free!
Vegan Strawberry Sandwich Cookies
Strawberry lovers, this one’s for you! If you’re a fellow fan of all things berry, you’re going to absolutely LOVE these strawberry sandwich cookies with sweet strawberry jam and strawberry cream filling. They are bursting with sweet, bright, and fruity strawberry flavour! These mouthwatering cookies are a must make for Summer. You can make them any time of the year really, but I especially like to enjoy them on a warm and sunny summers day… it’s simply divine. You are going to love making and especially tucking into these delightfully light, buttery and fresh cookies, trust me!
Looking for more strawberry recipes? Check out my:
- No-Bake Chocolate Strawberry Cheesecake
- Vegan Strawberry Rose Tartlets
- Vegan Strawberry Cheesecake Cookies
- No-Bake Strawberry Cheesecake Bars
- Vegan Strawberry Tiramisu Cake
- Frozen Strawberry Yogurt Hearts
- Mini Vegan Strawberry Pies
Why you need to make these cookies
- Fully vegan: This recipe doesn’t require the use of any animal derived ingredients, and uses ingredients such as dairy-free butter! My go-to vegan butter is Flora Plant Block.
- Burst of strawberry flavour: This cookie recipe delivers a vibrant burst of sweet flavour that is both refreshing and delicious. Fresh and fruity strawberry extract in the cookie paired with the strawberry jam creates an irresistible taste that stands out from more traditional cookies! A Summer MUST MAKE!
- Perfect for any occasion: These cookies are versatile enough to be served from Summer parties, get-togethers to elegant tea parties. Their bright flavour and appealing ‘fruity’ appearance make them a hit at gatherings, celebrations, or as a thoughtful homemade gift.
- Quick and easy to make: This recipe is straightforward and easy to follow, making it perfect for both novice bakers and experienced bakers looking for a quick, tasty treat. Simple instructions and minimal preparation needed, these cookies can be made in a snap.
- Super aesthetic: These strawberry sandwich cookies not only taste great but also look delightful. Their glorious pink colour and creative decorative strawberry shape make them visually appealing, perfect for presentation on any dessert tray!
Tools you’ll need to make this recipe
To successfully bake this recipe, you’ll need a variety of tools to prepare, bake, and serve the dessert. Basic kitchen tools include:
- Rolling pin.
- Baking tray.
- Strawberry cookie cookie
- Stand mixer.
- Bowls.
- Tooth pick / skewer.
- Measuring spoons.
- Measuring scales
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Strawberry Sandwich Cookies
- Total Time: 1 hour
- Yield: 10–15 1x
- Diet: Vegan
Description
Delicious, fruity and fresh strawberry sandwich cookies which melt in the mouth filled with strawberry cream and a hidden strawberry jam filling. Unbelievably vegan!
Ingredients
Ingredients for the cookie
- 100g of caster sugar
- 1 teaspoon of strawberry extract / flavour
- 200g of dairy-free block butter (cold and cubed)
- Small drop of pink food gel (or a natural pink powder)
- 300g of all purpose / plain flour (plus extra for dusting)
Ingredients for the cream swirl
- 150g of dairy-free butter
- 200g of icing sugar
- 1 teaspoon of strawberry extract / flavour
- 2 teaspoons of strawberry jam
+
- 2 tablespoons of chia seeds (optional)
- Strawberry jam (for the filling)
- Fresh mint leaves or strawberry leaves (decoration)
Instructions
Method (cookies)
- Add the caster sugar into a bowl, along with the strawberry flavour. Use your fingers to rub them together.
- Cream the butter, drop of pink food gel and strawberry sugar together in a bowl until fluffy. This can either be done using a stand mixer and paddle attachment or in a bowl with a hand whisk / spatula. Sift in the flour and mix into a thick dough. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
- In the meantime, preheat the oven to 180°C fan and line a baking tray with grease proof paper.
- Once the dough is chilled and firm to the touch, roll out to approximately 1/2 inch thickness on a floured work surface (this prevents the dough from sticking). Cut into shapes using a strawberry shape cookie cutter. Place the shapes on the lined baking tray. Lightly prick with a fork to create the texture / strawberry design (refer to video for example).
- Bake in the middle of the oven for 10-12 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked. They will crisp up slightly when cooling.
- Allow to cool before adding in the jam and cream filling, or it may melt.
Method (cream swirl)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Add in the icing sugar, strawberry extract and jam, whip to combine. Optional: You can add in a small drop of pink food gel to make a light pink cream. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
- Transfer the buttercream in to a piping bag fitted with a medium sized round tip nozzle.
- Pipe cream to half of the cookies, filling the middle with strawberry jam and a sprinkle of chia seeds (refer to video for visual reference) and place another cookie on top to sandwich.
- Serve or decorate with some strawberry leaves to bring them to life!
- Enjoy!
Notes
To store: Store the cookies in a air tight / sealed container in the fridge. Enjoy chilled. Best enjoyed within 3-4 days of making.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
so beautiful❤️🍓❤️🍓❤️
Author
Thank you!! xx