The Vegan Strawberry Cream Cheese Cookies are sweet and delicious. This recipe contains 1.5 grams of protein and 125 calories per serving. Takes 65 minutes to prepare this dessert. We made these cookies with all-purpose flour, salt, baking powder, butter, cream cheese, sugar, strawberry preserves, vanilla extract, and vegan milk. You may pair them with hot coffee, vegan vanilla ice cream, strawberries, chocolate mousse, strawberry iced tea, French toast, pancakes, or chia pudding. Store these Vegan Strawberry Cream Cheese Cookies for five days in the refrigerator.
STATS:
- Calories: 125 kcal
- Serving size: 1 cookie
- Cooking time: 14 minutes
- Diet: Vegan
- Preparation time: 20 minutes
- Cuisine: American
- Serving: 18 cookies
- Total time: 65 minutes
- Course: Dessert
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Rubber spatula
- Baking sheet
- Medium mixing bowl
- Electric hand mixer
- Baking paper
- Cookie scoop
- Wire cooling rack
- Measuring cups
INGREDIENTS:
COOKIES:
- Half tsp baking powder
- 1 tsp vanilla extract
- Quarter tsp salt
- ½ cup softened vegan butter
- Half cup softened vegan cream cheese
- 1 ½ cups all-purpose flour
- Half cup granulated sugar
- ¼ cup strawberry preserves
STRAWBERRY TOPPING:
- 2 tbsp strawberry preserves
- Half cup powdered sugar
- 1–2 tsp vegan milk
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives the main structure and makes the soft dough so it shapes easily. This flour works well and gives a tender texture to the cookies. You may use gluten-free baking flour as per your preference.
VEGAN CREAM CHEESE:
- This cream cheese gives a signature tangy and creamy taste to the cookies. We also use it to keeps the cookies tender. You may use unsweetened vegan cream cheese as another choice.
STRAWBERRY PRESERVES:
- They give moisture and the main strawberry taste in the dessert. These preserves add fruity sweetness to the cookie dough. You may use thick strawberry fruit spread as a substitute.
POWDERED SUGAR:
- It makes a smooth and sweet glaze for the cookies. Powdered sugar dissolves easily and gives a pretty look to the dessert. You may blend the granulated sugar and use it as an alternative as well.
VEGAN MILK:
- This milk makes the glaze thin to get the right consistency. Include it slowly so the glaze does not become too thin or watery. You may use almond milk as another option.
INSTRUCTIONS:
PREPARE THE DOUGH:
- First, whisk flour, baking powder, and salt in the medium bowl.
- In a large bowl, beat vegan cream cheese and softened vegan butter till the mixture gets smooth.
- Add sugar and beat again, then mix in strawberry preserves and vanilla extract.
- Slowly mix the dry and wet ingredients to make a soft dough, then refrigerate it, covered, for 30 minutes.
SHAPE AND BAKE:
- Cover the sheet with baking paper and warm the oven to 350°F.
- Divide the chilled dough into 18 portions and gently roll them gently to make balls.
- Include the balls on the sheet leaving some space between them and gently flatten the balls.
- Bake the cookies for 14 minutes, then leave them on the sheet for five minutes to cool.
- Transfer the cookies to the wire rack and cool them completely.
ADD THE TOPPING AND SERVE:
- Stir the strawberry preserves to make them smooth.
- Mix powdered sugar with 1 tsp vegan milk in the small bowl.
- Then drizzle the glaze on the cookies and add a tiny amount of preserve on top.
- Lastly, let the topping set and serve the cookies.
SERVING SUGGESTIONS:
TEA AND COFFEE:
- Earl Grey Tea
- Vanilla Latte
- Strawberry Iced Tea
- Hot Coffee
FRUIT:
- Fresh Strawberries
- Mixed Berry Salad
- Blueberry Fruit Cups
- Raspberry Salad
DESSERT:
- Vanilla Ice Cream
- Strawberry Ice Cream
- Chocolate Mousse
- Coconut Whipped Cream
BRUNCH:
- Vegan French Toast
- Vegan Pancakes
- Berry Chia Pudding
- Vegan Banana Bread
TIPS:
- Include the soft vegan butter and cream cheese, as it mixes well to make the dough smoother.
- Avoid baking the cookies too much if you do not want them dense.
- Cool the cookies completely, then add the glaze on top so it does not melt.
STORAGE INFORMATION:
FRIDGE:
- Store the cookies in the vessel for five days.
FREEZER:
- Freeze the baked cookies for two months in the box.
FAQs:
Are fresh strawberries good to include in this dessert?
- No, they add more water and make the dough wet, so it is not recommended.
How to make these cookies gluten-free?
- If you do not want gluten, replace the all-purpose flour with gluten-free baking flour.
Can I exclude glaze from this dessert?
- Yes, you may skip it because the cookies are delicious without glaze.
How to keep the dough from becoming sticky?
- You may chill the dough for 30 minutes, then shape it to avoid stickiness.
Can I make these cookies earlier?
- Yes, you may prepare the dough and refrigerate it for two days.
NUTRITIONAL INFORMATION:
Calories: 125 kcal
Net carbs: 18 g
Iron: 0.7 mg
Total carbs: 19 g
Vitamin A: 180 IU
Fiber: 1 g
Calcium: 12 mg
Protein: 1.5 g
Sodium: 75 mg
Potassium: 35 mg
