Prepare the Strawberry Reduction by cooking fresh or frozen strawberries in a saucepan over medium heat for 10-15 minutes until thickened. Allow to cool.

Preheat your oven to 350°F (180°C) and prepare baking sheets lined with parchment paper.

Mix wet ingredients by creaming together granulated sugar and vegan butter until fluffy. Add cooled strawberry reduction and optional vanilla extract.

Combine dry ingredients by sifting in flour, baking soda, and salt. Mix gently and add food coloring if desired.

Form cookies by using a cookie scoop to create roughly 20 balls. Roll in granulated sugar and place on baking sheets.

Bake for 13-15 minutes until edges are set but cookies remain soft in the center.

Cool cookies on baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.