If you love those soft, bakery-style cookies with a little jammy swirl, these vegan strawberry cookies are going to be a new favorite. They’re sweet, buttery, and full of real strawberry flavor thanks to a quick homemade jam that gets swirled right into the dough.

They bake up soft in the middle with lightly golden edges, plus that pretty marbled top that makes them just as good to look at as they are to eat.

Ingredients for strawberry jam

Fresh strawberries (sliced): These cook down into the base of the jam and give it that fresh, fruity strawberry flavor.
Granulated sugar: Sweetens the strawberries and helps them break down into a thick, glossy jam.
Water: Helps the strawberries cook evenly and prevents the mixture from burning as it thickens.
Cornstarch: Thickens the jam so it holds its swirl inside the cookies instead of running everywhere.

Ingredients for vegan strawberry cookies

Dairy-free salted butter (room temperature): This is the base of the cookies and gives them a rich, buttery texture while keeping them soft.
Granulated sugar: Sweetens the cookies and helps create slightly crisp edges.
Strawberry jam: Adds natural strawberry flavor directly into the dough for a soft, fruity base.
Unsweetened applesauce: Helps bind the dough and keeps the cookies soft and tender.
Vanilla extract: Adds warmth and rounds out the strawberry flavor.
All-purpose flour: Provides structure while still keeping the cookies soft.
Baking powder: Helps the cookies rise slightly and stay light instead of dense.
Reserved strawberry jam (for swirling): This gets marbled into the tops of the cookies for that bakery-style strawberry swirl finish.

How to make strawberry jam

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In a small saucepan, combine sliced strawberries, granulated sugar, and water over medium heat.
Cook, stirring occasionally, until the strawberries begin to soften and release their juices.
In a small bowl, mix cornstarch with a splash of water to create a slurry, then stir it into the strawberry mixture.
Continue cooking until the mixture thickens into a jam-like consistency. Remove from heat and let cool completely before using.

How to make vegan strawberry cookies

In a large bowl, cream together the dairy-free butter and granulated sugar until smooth and slightly fluffy.
Add 3 tablespoons of cooled strawberry jam, applesauce, and vanilla extract, then mix until fully combined.
Add the flour and baking powder and mix until just combined. Do not overmix, the dough will be soft.

How to assemble and bake

Scoop cookie dough onto a lined baking sheet.
Take about 2 tablespoons of the leftover strawberry jam and dollop it over the tops of the cookie dough.
Use a butter knife to gently swirl and marble the jam into the surface of each cookie.
Bake at 350°F for 10–13 minutes, or until the edges are just set and lightly golden. The centers may still look soft.
Let the cookies cool completely on the baking sheet so they finish setting and hold their shape.

Tips for the best strawberry cookies

Let the jam cool completely before adding it to the dough so it doesn’t melt the butter.
Don’t over-swirl the jam or it will disappear into the dough instead of sitting on top.
Let the cookies cool fully on the pan so they stay soft in the center.

How to store cookies

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

These also freeze well, just thaw at room temperature before eating.

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Vegan Strawberry Jam Cookies

vegan strawberry Jam cookies made with homemade strawberry jam swirled into the dough and baked into a soft, bakery-style cookie with fruity marbled tops.

Print Pin Rate

Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Equipment

Ingredients

Strawberry Jam:

1 cup sliced fresh strawberries
1/4 cup granulated sugar
2 tbsp water
1 tbsp cornstarch

Cookies:

1 cup dairy-free salted butter room temperature
1 cup granulated sugar
3 tbsp strawberry jam
2 tbsp unsweetened applesauce
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp reserved strawberry jam for swirling

Instructions

Make the jam: In a small saucepan over medium heat, cook strawberries, sugar, and water until berries soften and release juices.
Stir cornstarch with a small splash of water, then add to the saucepan. Continue cooking until thickened into a jam. Set aside to cool completely.
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until smooth and fluffy.
Mix in 3 tbsp cooled strawberry jam, applesauce, and vanilla until fully combined.
Add flour and baking powder and mix just until no dry streaks remain. Do not overmix.
Scoop dough onto baking sheet.
Spoon about 2 tbsp reserved jam over the tops of each cookie.
Use a butter knife to gently swirl the jam into the top of the dough.
Bake for 10–13 minutes, or until edges are just set and lightly golden.
Let cookies cool completely on the baking sheet before moving.

Course: Dessert