Blend or puree the strawberries until smooth to yield about 1 1/2 cups of puree. Cook the strawberry puree in a large saucepan over medium heat for 15-30 minutes, stirring occasionally until thickened and paste-like. Let cool.

Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper. Beat together sugar and vegan butter until combined. Add cooled strawberry puree, vanilla extract, and food coloring, and beat until mixed. Add flour, baking soda, and salt; beat until just combined. If the dough is too sticky, refrigerate for 10-20 minutes.

Use a small cookie scoop to portion the dough into about 20 balls. Roll each dough ball in the remaining 1/4 cup sugar to coat.

Place the coated dough balls on prepared baking sheets about 2 inches apart. For thinner cookies, flatten the dough balls slightly. Bake for 13-15 minutes until edges appear cooked. Let cool on trays for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze for up to 1 month.