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!
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.