Vegan Strawberry Cookies

Great way to use freeze-dried strawberries!  I found this recipe on The Lazy Vegan Baker. I'm excited to try more of the recipes on this website since these turned out so well!

I ground my freeze dried strawberries in my coffee bean grinder. Makes a very pretty cookie too. It's good without the glaze, though you'll get more strawberry flavor with the glaze. The recipe calls for chilling the dough for 1 hour before baking. I left mine in the fridge overnight and it was fine. You just need to set it a room temperature for a little bit so that you can work with it.

This recipe made a lot of cookies, and I wasn't able to glaze them all using only the amount of glaze from the recipe below. Maybe next time, will use less glaze.

Strawberry Lover’s Sugar Cookie (~from The Lazy Vegan Baker)

INGREDIENTS

Cookies

·        1 cup non dairy butter or margarine

·        1/2 cup + 3 tablespoons cane sugar

·        1/4 cup packed light brown sugar

·        2 tablespoons aquafaba (used 1 tablespoon ground flaxseed and 2.5 tablespoon water)

·        1/2 teaspoon vanilla extract

·        2 cups all purpose flour

·        1 teaspoon  baking powder

·        1/4 teaspoon salt (omit if aquafaba is salted)

·        2 1/2 tablespoons powdered freeze dried strawberries (see note)

Glaze

·        2/3 cup powdered sugar

·        1/2 tablespoon powdered freeze dried strawberries (used 3 tablespoon strawberries)

·        1 1/2 tablespoons plain non-dairy milk

Directions:

1.      In a large bowl, beat the butter, 1/2 cup cane sugar and light brown sugar until light and fluffy, 1-2 minutes.

2.      Add the aquafaba and vanilla. Beat until just combined. Dough will look odd, a little separated, but it will be ok.

3.      Add the flour, baking powder and salt, mixing carefully until completely combined.

4.      Stir in the powdered freeze dried strawberries.

5.      Chill for a minimum of 1 hour in the refrigerator.

6.      Preheat oven to 350F. Line two baking sheets with parchment paper or lightly grease with oil.

7.      Roll the cookie dough into 1" balls and then roll in the 3 tablespoons cane sugar. Arrange balls on cookie sheet and flatten slightly with the palm of your hand or with the bottom of a glass.

8.      Bake 12 minutes. Remove from oven and let cool. (Baked 10 min)

9.      To make glaze: Whisk together glaze ingredients until smooth and completely combined.

10.   When cookies are completely cooled, spoon glaze over them and let sit at room temp until glaze sets (dries).

11.   Store in an airtight container at room temp 4-5 days or in the refrigerator up to 10 days.