These Lemon Raspberry Cookies are super chewy, require just 9 ingredients, and are completely vegan! The combination of raspberry and lemon is so delicious and they are made using frozen raspberries so you can whip up a batch at any time the craving strikes.
I love lemon desserts! Whether it's Vegan Lemon Cookies, or my lemon curd filled Vegan Lemon Cupcakes, I love them all. They are so fresh and bright and zippy. And I never use lemon extract! Lemon zest and juice is super flavorful, so that's all I use in my lemon recipes.
And these Vegan Lemon Raspberry Cookies are no exception. They are full of fresh lemon zest, then folded with frozen raspberries to create a sugar cookie that is packed with bright and fresh flavor. So, let's make them.
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Why You'll Love This Recipe
- These cookies only require 9 ingredients and no chill time!
- They are super easy to make, so this recipe is great for beginners.
- My Lemon Raspberry Cookies recipe is vegan and dairy-free, so anyone can enjoy them.
- The cookies are made using frozen raspberries, so you can make them any time of year.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: My favorite brands are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Frozen Raspberries: Frozen raspberries are folded into the cookie dough right at the end. They are so delicious and slightly tart. But, if you prefer blueberries, make my Vegan Lemon Blueberry Cookies!
Lemon Zest: All the lemon flavor in these raspberry cookies comes from fresh lemon zest, so don't skip it! The combination of raspberry and lemon is one of my favorites. It's delicious in these cookies, but also in my Vegan Lemon Raspberry Cake.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!
Step-by-Step Instructions
Step 1. First, in a large mixing bowl using a hand mixer, cream the vegan butter, sugar and lemon zest together until light and fluffy.
Step 2. Then, add the non-dairy milk and vanilla extract and mix until well combined. The mixture may look broken here and that's okay!
Step 3. Add the flour, baking soda and salt and stir on low to combine.
Step 4. Next, add frozen raspberries and use a spatula to fold them into the cookie dough.
Step 5. Then, use a 3 tablespoon cookie scoop to scoop cookie dough balls onto a parchment-lined baking sheet. Be sure to leave about 3 inches of space between each cookie.
Step 6. Bake the Vegan Lemon Raspberry Cookies in a 350* oven for about 16 minutes, or until the edges get slightly golden brown. If your cookies spread unevenly, use a round cookie cutter to reshape them while they are still hot!
Recipe FAQs
Once the cookies are completely cool, store them in an airtight container and keep them at room temperature for up to 4 days.
Or freeze for up to a month.
My favorites are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks. Always bake with a non-dairy butter that comes in a stick or block form. The kind that comes in a tub is too soft because it's formulated for spreading.
Yes! But you should roughly chop them first.
Expert Recipe Tips
If your Vegan Raspberry Lemon Cookies spread unevenly, use a round cookie cutter or an upside-down glass, to reshape them! But you have to do it as soon as they come out of the oven while they are still hot.
Keep the raspberries in the freezer until you are ready to fold them into the batter. This will help to avoid the raspberry juice bleeding into the cookie dough.
I like to scoop all the cookie dough at once, onto two separate sheet trays. This will help prevent the raspberry juice from bleeding!
Looking for More Vegan Berry Recipes?
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📖 Recipe
Vegan Lemon Raspberry Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer
- 1 Rubber Spatula
- 1 Cookie Scoop
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 8 tablespoon Vegan Butter, room temperature
- 1 Cup Granulated Sugar
- 2 teaspoon Lemon Zest see note
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ¾ Cup Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Frozen Raspberries see note
Instructions
- Preheat oven to 350* F. Line two baking sheets with parchment paper.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter, sugar and lemon zest until well combined and fluffy.8 tablespoon Vegan Butter, room temperature, 1 Cup Granulated Sugar, 2 teaspoon Lemon Zest
- Add the non-dairy milk and vanilla and mix on low until well combined. Then, add the flour, baking soda and salt and mix until just combined.3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, 1 ¾ Cup Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add the frozen raspberries and use a rubber spatula to fold them into the cookie dough until they are evenly distributed.¾ Cup Frozen Raspberries
- Use a 3-tablespoon cookie scoop to scoop cookie dough balls onto parchment-lined baking sheets, leaving 3 inches of space between each dough ball. I like to bake 8 per tray.
- Bake the cookies, one tray at a time for 15-17 minutes or until the edges of the cookies are set and slightly golden. If your cookies spread unevenly, use a round cookie cutter to reshape them while they are still hot. Then, allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to continue cooling.
- Repeat with the next tray of cookie dough.
Linda says
Easy to make and delicious! Made them for a wedding and they were a hit!
Ana says
I made these for the holidays along with other non vegan cookies and these were the best by far.