Soft, puffy cookies with a thick layer of tart strawberry lemonade frosting reminiscent of a classic grocery store cookie. Plus, they’re vegan! suitable for all those dairy and egg allergies in your life.
COOKIES! My vegan and non vegan friends alike enjoyed these. They are soft and cakey with real strawberry and lemon in the frosting. Unlike the actual Lofthouse sugar cookies, these are not tooth-achingly sweet, which means you can eat more.
I used to hate those Lofthouse sugar cookies. They were always way too sweet and had way too much frosting. I would try to just eat the cookie, then make a mess with the frosting I didn’t want.
I don’t know why but years later, I found myself missing those sugary cookies. However, instead of going to buy some, I was inspired to make my own version of them.
I knew from the start that I wanted to make them vegan, so that all my friends could enjoy them. However, there were a couple of substitutions I had to make (I’m considering making a vegan baking guide!)
First off, I had to replace butter. It holds air bubbles in the cookie and allows them to be thick and puffy. I opted for coconut oil. It is harder than butter, so I knew the cookies wouldn’t be as tender, but I was okay with that because it wouldn’t make too much of a difference. I also used virgin coconut oil, so I also got a wonderful coconut flavor.
The other part I had to replace was the egg. Eggs provide richness, binding, and leavening to baked goods. I decided to swap it out for yogurt because yogurt provides moisture, perfect for this puffy soft cookie.
I also wanted to give this cookie plenty of flavor, so in order to amp up the strawberry lemonade flavor, I squeezed a few drops of fresh lemon juice right when the cookies came out of the oven.
I hope you enjoy these strawberry lemonade Lofthouse sugar cookies! These were delicious and I can’t wait to make them again.
- 6 Tablespoons coconut oil, softened
- 1/2 cup (100g) white sugar
- 2/3 cup non-dairy yogurt, room temperature (I used coconut yogurt)
- 1 teaspoon vanilla extract
- 2 cups (250g) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- lemon juice, optional for extra flavor
- 1/2 cup (115g) coconut oil, softened
- 1 cup (120g) powdered sugar, sifted
- 3-4 tablespoons lemon juice, to taste
- 1/4 cup strawberry puree*
- 1. Preheat oven to 350 F/180 C. Line a baking tray with parchment paper or a silicone baking mat.
- 2. Cream together the coconut and sugar until soft and fluffy. Add the yogurt and vanilla and beat until combined.
- 3. Sift in the flour, baking powder, baking soda, and salt. If the dough is soft, place it into the fridge for 15-20 minutes.
- 4. Portion out 2-3 tablespoon amounts of dough onto the tray. Bake for 12-13 minutes. Sprinkle cookies with lemon juice while still warm.
- 5. To make the frosting, beat the coconut oil and slowly add in powdered sugar. Add the lemon juice and strawberry puree until incorporated.
- 6. Frost the cookies after the cookies have FULLY cooled and devour!
- *to make strawberry puree, blend strawberries until smooth and measure out 1/4 cup