If you’re on the hunt for a bright, tangy, and utterly delicious treat, this Vegan Lemon Raspberry Cookies Recipe will quickly become your new favorite. These cookies are perfectly soft with a gentle lemon zing and juicy bursts of raspberry in every bite. Whether you’re vegan or simply craving a fresh twist on classic cookies, these beauties strike the ideal balance of sweet and tart, with a tender crumb that just melts in your mouth. I can’t wait for you to try this recipe that feels like summer wrapped up in a cookie.
Ingredients You’ll Need
The magic behind these Vegan Lemon Raspberry Cookies might be simple, but every ingredient plays a starring role in delivering fantastic flavor and texture. From the creamy vegan butter to the zingy lemon zest, each component brings your cookies to life.
- Vegan Butter: Adds a rich, creamy base essential for soft, tender cookies that melt in your mouth.
- Granulated Sugar: Sweetens perfectly, balancing the tart raspberries and lemon zest without overpowering.
- Lemon Zest: Packs a fresh, vibrant citrus punch that defines the cookie’s bright flavor.
- Non-Dairy Milk: Keeps the dough moist, binding ingredients while keeping it vegan-friendly.
- Vanilla Extract: Brings warmth and depth, enhancing all the flavors subtly but importantly.
- Flour: The backbone, providing structure to the delicate cookie dough.
- Baking Soda: Helps the cookies rise slightly, giving them a lovely light texture.
- Kosher Salt: Balances sweetness and intensifies all other flavors in the cookie.
- Frozen Raspberries: Juicy bursts of tartness that add color and a naturally sweet touch.
How to Make Vegan Lemon Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This first step is all about setting a solid stage for your cookies to bake evenly and come out with a beautiful golden edge.
Step 2: Cream the Vegan Butter, Sugar, and Lemon Zest
In a large bowl, beat the vegan butter, granulated sugar, and lemon zest together until the mixture is light and fluffy. This creaming process is key to getting that soft and airy cookie texture we all love, plus it infuses the entire dough with luscious lemon flavor.
Step 3: Add Non-Dairy Milk and Vanilla
Pour in the non-dairy milk and vanilla extract, mixing just until everything comes together smoothly. These wet ingredients add moisture and an extra layer of flavor, rounding out the lemon and raspberry notes beautifully.
Step 4: Incorporate the Dry Ingredients
Gradually add the flour, baking soda, and kosher salt to the wet mixture. Stir gently until just combined—overmixing can make your cookies tough, so keep it light and gentle for tender results.
Step 5: Fold in the Frozen Raspberries
Using a rubber spatula, carefully fold in the frozen raspberries. This step is where the magic happens, as those plump raspberries will burst slightly while baking, adding gorgeous color and juicy goodness without turning the dough too wet.
Step 6: Scoop and Space the Dough
Drop spoonfuls of cookie dough onto your parchment-lined baking sheets. Make sure to space them about 3 inches apart to give the cookies room to spread without sticking together.
Step 7: Bake and Cool
Bake for 15 to 17 minutes or until the edges just turn golden. Once out of the oven, let your cookies cool on wire racks. This cooling phase helps them set perfectly, giving you that soft but slightly crisp edge we all crave.
How to Serve Vegan Lemon Raspberry Cookies Recipe
Garnishes
Sprinkle a little powdered sugar or some delicate lemon zest on top of your cookies right before serving to enhance their pretty, fresh look and add a touch more zing. For a festive touch, drizzle a thin glaze made of lemon juice and powdered sugar to make them shine.
Side Dishes
These cookies pair wonderfully with a cup of hot herbal tea, like chamomile or mint, that won’t overshadow their delicate flavors. Or enjoy them alongside a refreshing glass of iced green tea or even a chilled vegan lemon sorbet for a full-on lemon raspberry experience.
Creative Ways to Present
Think beyond just plain plates. Serve your Vegan Lemon Raspberry Cookies Recipe stacked on a rustic wooden board surrounded by fresh lemon slices and raspberries. Or pack them in pretty jars tied with a ribbon—perfect for gifting or brightening someone’s day with a homemade treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. This keeps them soft with a lovely chewy texture, ready whenever you crave a sweet, citrusy snack.
Freezing
If you want to save them longer, freeze your baked cookies in a sealed freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to indulge. You can also freeze raw cookie dough scoops on a baking sheet before transferring them to a freezer bag, so you can bake fresh cookies anytime.
Reheating
For that fresh-baked feeling, warm your cookies in the oven at 300°F (150°C) for about 5 minutes or pop them in the microwave for 10-15 seconds. This revives their softness and brightens the lemon aroma beautifully.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work wonderfully, but they may release more juice while baking, slightly changing the texture. If using fresh, gently fold them in at the end and be mindful not to overmix the dough.
What if I don’t have vegan butter?
You can substitute with coconut oil or a plant-based margarine, but keep in mind these may alter the texture and flavor slighty. Vegan butter provides the best creamy consistency for these cookies.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for structure. The cookies might be a little more delicate but just as tasty.
What non-dairy milk works best here?
Almond, oat, or soy milk are great choices. Pick one with a neutral flavor so it doesn’t compete with the lemon and raspberry notes.
How long do these cookies last?
Stored properly at room temperature, these cookies stay fresh for up to 3 days. For longer storage, freezing is recommended as it preserves their flavor and texture nicely.
Final Thoughts
This Vegan Lemon Raspberry Cookies Recipe is one of those feel-good recipes that brings sunshine to any day, no matter the season. Bright, tender, and bursting with flavor, these cookies are perfect for sharing or treating yourself. Give them a try—you might just find your go-to cookie for years to come!
Print
Vegan Lemon Raspberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Lemon Raspberry Cookies offer a delightful burst of tart and sweet flavors, combining zesty lemon with juicy raspberries in a soft, buttery vegan cookie that’s perfect for any occasion. Made without dairy or eggs, they’re an ideal treat for those embracing a plant-based lifestyle.
Ingredients
Wet Ingredients
- 8 Tbsp Vegan Butter
- 3 Tbsp Non-Dairy Milk
- 2 tsp Vanilla Extract
Dry Ingredients
- 1 Cup Granulated Sugar
- 2 tsp Lemon Zest
- 1 3/4 Cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
Fruit
- 3/4 Cup Frozen Raspberries
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Lemon Zest: In a mixing bowl, cream together vegan butter, granulated sugar, and lemon zest until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Non-Dairy Milk and Vanilla: Mix in the non-dairy milk and vanilla extract until fully combined, ensuring moisture and flavor are evenly distributed.
- Combine Dry Ingredients: Gradually add the flour, baking soda, and kosher salt to the wet mixture. Stir gently until just mixed to avoid overworking the dough.
- Fold in Raspberries: Using a rubber spatula, gently fold in the frozen raspberries to evenly distribute them without breaking them up too much.
- Scoop Cookie Dough: Scoop the dough onto the prepared baking sheets, spacing the cookies about 3 inches apart to allow for spreading while baking.
- Bake and Cool: Bake for 15-17 minutes or until the cookie edges turn slightly golden. Remove from oven and cool cookies on wire racks to set properly before serving.
Notes
- Use frozen raspberries directly from the freezer to prevent the dough from becoming too wet.
- Allow cookies to cool completely to avoid crumbling when removing from baking sheets.
- For a more intense lemon flavor, consider adding a teaspoon of lemon juice.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
