Vegan Lemon Raspberry Cookies
Soft, chewy sugar cookies loaded with fresh lemon zest and juicy frozen raspberries. Completely vegan, dairy-free, and ready in 30 minutes with just 9 ingredients.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- 3-tablespoon cookie scoop
- 2 baking sheets
- Parchment paper
- Round cookie cutter (optional, for reshaping)
Ingredients
- 8 tablespoons vegan butter, room temperature (stick or block style)
- 1 cup granulated sugar
- 2 teaspoons fresh lemon zest (from about 1 large lemon)
- 3 tablespoons non-dairy milk (oat, almond, or soy)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup frozen raspberries (kept frozen until use)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to cream together the vegan butter, granulated sugar, and lemon zest until light and fluffy, about 2 minutes.
- Add the non-dairy milk and vanilla extract. Mix on low until combined. The mixture may look slightly broken - this is normal.
- Add the flour, baking soda, and salt. Mix on low until just combined. Do not overmix.
- Add the frozen raspberries straight from the freezer. Use a rubber spatula to gently fold them into the dough until evenly distributed.
- Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 3 inches apart. Aim for 8 cookies per tray. Scoop all dough quickly to prevent bleeding.
- Bake one tray at a time for 15 to 17 minutes, or until the edges are set and lightly golden. The centers may look slightly soft - that's perfect.
- Optional: As soon as the cookies come out of the oven, use a round cookie cutter to swirl around each cookie and reshape it into a perfect round. Do this quickly while the cookies are still hot.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Repeat baking process with the second tray.
Notes
- 2 teaspoons of lemon zest is the zest of approximately 1 large lemon.
- Keep raspberries in the freezer until the moment you fold them into the dough. This prevents excess juice from bleeding into the cookie dough.
- Always use stick or block vegan butter. Tub butter is too soft for baking and will cause cookies to spread too much.
- If using fresh raspberries, roughly chop them before folding in.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
- Calories: 153 kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 118mg
- Fiber: 1g
- Sugar: 13g
- Vitamin C: 2mg
- Calcium: 8mg
- Iron: 0.2mg