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Vegan Lemon Raspberry Cookies

Delightful vegan cookies bursting with fresh raspberry and zesty lemon flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

For the dough
  • 8 Tbsp Vegan Butter, room temperature
  • 1 Cup Granulated Sugar
  • 2 tsp Lemon Zest see note
  • 3 Tbsp Non-Dairy Milk Almond or oat milk work great too.
  • 2 tsp Vanilla Extract
  • 1 3/4 Cup Flour Can be substituted with gluten-free blend.
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 3/4 Cup Frozen Raspberries see note

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl (or using a stand mixer), cream together the vegan butter, sugar, and lemon zest until fluffy.
Mixing
  1. Add non-dairy milk and vanilla extract. Mix on low until well combined.
  2. Gradually add the flour, baking soda, and salt. Mix until just combined.
  3. Carefully fold in the frozen raspberries with a rubber spatula to ensure even distribution without smashing them.
Baking
  1. Use a 3-tablespoon cookie scoop to form dough balls and place them on your baking sheet, leaving about 3 inches of space between each.
  2. Bake for 15-17 minutes, or until the cookies’ edges are set and slightly golden. Use a round cookie cutter to reshape while they’re still warm if needed.
  3. Let cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.
  4. Repeat with the next tray of cookie dough.

Notes

Don’t skimp on lemon zest; it’s the secret weapon for that zingy flavor! Keep your cookies fresh for up to one week in an airtight container at room temperature. They can be frozen for up to three months.