Vegan Raspberry Cookies! Soft, sweet, sugar-coated cookies with tart raspberry pieces throughout and heavy-handed swizzles of raspberry glaze. Easy to make with frozen raspberries so you can enjoy them all year long!
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The most incredible Vegan Raspberry Cookies! I've made these quite a few times now and never have I had a recipe turn people into a pack of hungry wolves like these do.
They are soft and buttery with sugary, crackly, chewy edges, loaded with tart raspberries, and swizzled with pretty pink raspberry glaze.
Obsessed is not the word...You're going to love them!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes:
- Raspberries - These must be frozen. Fresh raspberries will not work in this recipe.
- Vegan butter - So important for great flavor. Harder dairy-free butter will give you better cookies than the soft margarine-style ones. I used the tub Earth Balance for my recipe testing and the cookies in the pictures/video.
- Baking powder - This must be aluminum-free baking powder or your cookies will end up Smurf blue and could even taste metallic...Yes, I learned this from experience years ago when making my raspberry donuts. It happens because the acidic vinegar and raspberries react with the aluminum while baking.
- Flour - All-purpose flour gives just the right texture (plain flour if you are in the UK). This recipe has also been tested with Bob's Red Mill 1 to 1 Baking Flour and works great.
- Granulated sugar & powdered sugar - The granulated sugar needs to be white or cane sugar. Darker sugars like brown or coconut sugar will affect the color and flavor of the cookies. If you are in the U.S. (pretty much the only place in the world where sugar is still processed through bone char) use organic sugar (which is always vegan) or vegan-friendly sugar brands such as Wholesome Sweeteners, Florida Crystals, Billingtons, Red Path, or Sugar In The Raw.
- Cornstarch - Key in this recipe for the perfect texture. It binds (like eggs would in a non-vegan recipe) and creates a really tender, soft, cookie while also absorbing some of the excess moisture from the raspberries. Arrowroot will not work in the same way.
- Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. Unsweetened & unflavored is best though.
If you happen to have some vegan white chocolate chips they would make a fantastic addition to this recipe! Throw in a big handful when mixing the dough.
How To Make Vegan Raspberry Cookies
Can't wait to make them? Here's a quick visual rundown of how it's done. See the recipe card for the full and detailed version, or check out my recipe video to watch me make them:
1- Chop the frozen raspberries up into little tiny pieces then pop them in the freezer so they stay frozen until you need them.
2 - Cream the butter and sugar together then add the other cookie ingredients. Stir to form a thick cookie dough.
3 - Stir the frozen raspberry pieces through just enough to marble the dough then refrigerate for 30 minutes.
4 - Roll portions of dough into balls then roll in granulated sugar and bake. Rolling them in granulated sugar before they go into the oven makes them sparkly and gorgeous and gives them a really lovely crunchy exterior.
5 - Once baked move to a wire rack to cool. See my cookie scooting tip below for perfectly round cookies!
6 - Defrost a couple of frozen raspberries while the cookies are cooling, then smush them up.
7 - Add powdered sugar to make a lovely pink raspberry glaze.
8 - Drizzle the glaze over the cooled cookies.
The Cookie Scoot For Perfectly Round Cookies
Deploy the cookie scoot for perfectly round cookies! While they are baking find something round that will fit comfortably around each cookie with a little room to spare. This could be a slightly bigger cookie cutter or a mason jar lid.
As soon as you remove the cookies from the oven (literally immediately!) put the cutter/lid over each cookie and scoot the cookie fast in a circular motion.
Because the cookies are so fresh from the oven they haven't set yet and are very soft. The scooting defines the soft edges and makes them perfectly round.
It's important to be quick and scoot them before the hot sugar in the cookies sets up.
This is also a great trick to use when you bake cookies and they spread a little too much. Scoot them and it makes them them thicker and more compact.
Tips For Storing
Store cookies in an airtight container for 3 to 4 days at room temperature or a few days longer in the fridge. You can also freeze them for up to 3 months unbaked or baked. Add an extra minute or 2 to the cook time when baking frozen cookie dough balls.
Recipe FAQs
Hopefully this doesn't happen but if it does it's because you used baking powder that contains aluminum. It reacts with the raspberries causing the color change. This recipe must be made with aluminum-free baking powder for the color to stay pink and gorgeous as intended.
Not in this recipe. Because of the way the frozen raspberries are added and their effect on the dough, they cannot be swapped out for anything else, even fresh raspberries.
Yes, you MUST chill the dough for at least 30 minutes but up to a few days is fine. If you don't chill the dough the cookies will spread too much.
Recipe
Vegan Raspberry Cookies
Author:WATCH HOW TO MAKE IT
Ingredients
For the Cookies
- ½ cup (110 grams) vegan butter
- 1¼ cup (250 grams) cane or white granulated sugar
- 3 tablespoons cornstarch
- 6 tablespoons (90 ml) dairy-free milk
- 1 tablespoon (15 ml) vanilla extract
- ½ teaspoon fine sea salt
- 2 cups (250 grams) all-purpose flour , plain flour in the UK (or GF 1 to 1 baking flour containing xanthan gum)
- 1½ teaspoons baking powder , (must be aluminum-free)
- ¾ cup (80 grams) frozen raspberries , do not defrost
For Rolling
- 4 tablespoons (50 grams) cane or white granulated sugar
For the Glaze
- 6 frozen raspberries
- 1 cup (125 grams) powdered sugar , icing sugar in the UK
- 1 to 2 tablespoons (15 to 30 ml) dairy-free milk
RECOMMENDED EQUIPMENT
INSTRUCTIONS
For the cookies
- With a sharp knife, chop the frozen raspberries up into really small pieces. Do it as quickly as you can because you want to keep them frozen. Once done put them in a small bowl and into the freezer. No need to cover them.
- Add the vegan butter and sugar to a large mixing bowl. Beat until light and fluffy.
- Add the cornstarch, plant milk, vanilla, and salt then beat gently to combine.
- To the butter mixture add the flour and baking powder and mix together by hand with a spatula.
- Gently fold in the chopped frozen raspberries until the cookie dough is beautifully marbled.
- Cover the bowl with clingwrap or a wet, clean, dish towel, and let chill in the fridge for at least 30 minutes. Up to a few days is fine but if leaving it that long the cover needs to be airtight so the cookie dough doesn't dry up.
- Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.
- Take the bowl of cookie dough out of the fridge and scoop out balls of dough with an ice cream or cookie scoop. About 2 tablespoons per ball. Roll each ball in granulated sugar and place on the prepared baking tray leaving at least 3 inches around each one. Don't flatten them down. Store leftover cookie dough in the bowl in the fridge if cooking in batches.
- Bake for 14 to 16 minutes. When done they will still be pale (almost white-looking) on top, with lots of jammy-looking splodges and gently golden bottoms. For perfectly round cookies see my tip in the post about doing the cookie scoot when they are fresh & hot from the oven!
- Let cool on the baking sheet for 10 minutes then transfer to a wire rack. Don't try to move them before as they will be very fragile while fresh from the oven.
For the glaze
- While the cookies are cooling remove 6 frozen raspberries from the freezer and put them into a small bowl to defrost.
- Once soft, break them up with the back of a spoon, then add the powdered sugar and 1 tablespoon of milk. Stir really well together. Add as much of the remaining tablespoon of milk as you need, a tiny drop at a time until a thick but drizzle-able bright pink glaze is formed. Drizzle generously over the cooled cookies.
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Karen says
We made these for a Thanksgiving weekend treat and they were perfect! Everyone loved how jammy and chewy they are.
Ilene Ungerleider says
These cookies were a disappointment. They stuck to my Silpat and even oozed below it. They spread and I used a cookie cutter to make them into circles, but they stuck to that too. The flavor wasn't great either. This was the first of your recipes that let me down. I used my scale, but I think the raspberries made the dough very wet. I expected the second batch would be better (I baked one sheet at a time) since the dough had been in the fridge, but, they were equally hard to work with.
Beck Amore says
Hi Melanie,
Thank you for sharing this recipe. It looks incredible!
I can’t wait to make it for myself and my family to try. The only thing is, I’m gluten intolerant/possibly celiac (under investigation) - is there any chance this recipe would work well with a gluten free baking flour?
FYI - If relevant, I’m in Australia.
Melanie McDonald says
It's been tested and works great with Bob's Red Mill 1 to 1 Baking Flour. You probably can't get that one in Australia but you could look for one with pretty similar ingredients. It contains Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, and Xanthan Gum. Hope you get to give them a try soon!