Blend fresh or frozen strawberries until you have about 1 ½ cups of puree.

Cook the strawberry puree in a pot over medium heat, simmering for 15-30 minutes until it thickens.

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

Cream together the granulated sugar and vegan butter in a mixing bowl until fluffy and well combined.

Combine the cooled strawberry puree, vanilla extract, and food coloring into the butter-sugar mixture.

Gradually add the flour, baking soda, and salt, mixing until just combined.

Chill the dough for a bit if it feels too sticky to handle.

Scoop tablespoons of the dough, roll them in granulated sugar, and space them out on your prepared baking sheets.

Bake for 13-15 minutes until the edges are set and the tops look slightly crinkly.

Cool the cookies on the sheets for 10 minutes before transferring them to a wire rack.