These soft & chewy Vegan Raspberry Sugar Cookies are made with 9 simple ingredients and require only 1 hour of chill time! If you are looking for the best sweet & tart raspberry-filled cookies, then you have to try this recipe.
It's been a while since I've shared a new vegan sugar cookie recipe and let me tell you...these raspberry cookies were worth the wait. If you loved my tart vegan lemon cookies or sweet vegan strawberry cookies, then you have to bake these soft & chewy raspberry cookies next!
Ingredients:
Ingredient & substitution notes:
- Frozen raspberries: I recommend using frozen vs. fresh raspberries in this dough as they give it the most vibrant color and the right texture.
- Lemon zest: If you don't have any lemon zest, you can omit this, but it does add a really nice tart flavor to the cookie dough!
- If you have lemon paste/extract on hand, you can try substituting ¼ teaspoon of this instead!
- Vanilla bean paste: I always use Heilala Vanilla Bean Paste in my cookies, but you can easily substitute 1:1 for vanilla extract.
- Vegan butter: My favorite vegan butter to bake with is Country Crock plant-based buttery sticks with olive oil or Earth Balance sticks.
- I do not recommend making cookies with vegan butter or margarine from a tub as these tend to have more moisture in them leading to cookies that spread too much.
- Flax egg: This acts as the vegan egg replacement in these cookies! The flaxseed MUST be ground (not whole) to work.
- Substitute ground flaxseed 1:1 with chia seeds for similar results!
How to make raspberry cookies
Make the raspberry sugar cookie dough
Start by creaming together the vegan butter, sugar, and lemon zest. For this step, it's super important that the vegan butter is room temperature for the right texture.
We also add the lemon zest at this time to infuse it into the fat allowing for the best flavor.
Then, mix in the flax egg and vanilla.
Next, mix in the dry ingredients including the flour, baking powder, and salt.
Finally, fold in the chopped frozen raspberries. Do NOT thaw them and be careful not to overmix to get those swirls of raspberries throughout the cookie dough!
Chill the dough
Cover the dough with plastic wrap and store in the fridge for 1 hour.
This makes the dough easier to scoop (although it will remain a VERY moist dough) and also leads to sweeter cookies.
Scoop & bake the cookies
Use a 2 Tablespoon cookie scoop to scoop out 9-10 large cookies. Add them to a parchment-lined baking tray, alightly press down each cookie dough ball with your palm, and then bake at 350F for 13-15 minutes.
Once the raspberry lemon cookies are out of the oven, immediately tap the tray on the counter to help the cookies deflate.
Sprinkle with sugar & serve!
While the raspberry cookies are still warm, sprinkle them with extra sugar if desired to get a sparkly coating. Then, move the cookies to a wire rack to cool completely.
Once cooled, serve & enjoy these eggless & dairy-free raspberry cookies!
FAQ & Tips:
Can I make raspberry cookies gluten-free?
I have never tried it, however, a 1:1 Gluten-Free flour made for baking like Bob's Red Mill should work.
Please note: substituting almond flour, coconut flour, or other flour alternatives will NOT work in this recipe as it is not an even 1:1 substitution.
Can I freeze cookie dough before baking?
Yes! To do this, you'll want to chill the dough for the same hour once mixed. Then, remove the dough from the fridge, scoop into balls, roll in sugar, and place on a parchment-lined plate or baking tray.
Add the tray of cookie dough balls to the freezer until they have frozen through. Then, remove the tray and store the cookie dough balls in a freezer-safe bag.
Frozen cookies will need an extra 1-3 minutes of baking time.
How do I store these vegan raspberry cookies?
Leftover cookies can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month. I like to store them between layers of parchment paper so they do not stick together.
Since these raspberry-filled sugar cookies are very soft and have fresh fruit in them, I don't recommend storing them at room temperature.
I can't wait for you to try these soft, chewy, and slightly tart Vegan Raspberry Sugar Cookies! With only 9 ingredients and 1 hour of chill time, they couldn't be easier to make and are sure to satisfy that mid-week cookie craving. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan Raspberry Cookies
Ingredients
- ½ cup vegan butter room temperature
- ⅔ cups cane sugar *add more to top after baking for sparkly cookies
- 2-3 teaspoons lemon zest zest from 1 medium lemon
- 1 flax egg 1 Tbsp(8 grams) ground flaxseed mixed with 3 tablespoon water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup+ 3 Tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 Tablespoons chopped frozen raspberries
Instructions
Make the raspberry cookie dough:
- Make the flax egg by mixing the ground flaxseed and water. Set aside for at least 5 minutes until thickened.
- Add the butter, sugar, and lemon zest to a mixing bowl and cream together until light and fluffy, about 2 minutes.
- Next, add in the flax egg and vanilla. Whip with the butter and sugar for about 30 more seconds to combine.
- Add the flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies may be tough and not spread as much.
- Once the cookie dough has formed, add in the chopped frozen raspberries (must be frozen NOT thawed). Then, use a spatula to gently fold the raspberry pieces into the cookie dough, making sure not to overmix so you get swirls of raspberries throughout.
- Cover the mixing bowl of dough with plastic wrap or with a similar material and add to the fridge to chill for about 1 hour.
Bake the cookies:
- Line a baking sheet with parchment paper and preheat the oven to 350F.
- Next, remove the dough from the fridge and use a 2-Tablespoon cookie scoop to scoop out 9 evenly-sized cookie dough balls. The dough will be pretty sticky, so don't try to do this step with your hands.
- Place the raspberry cookie dough balls onto the baking sheet. Then, very slightly press each dough ball down with your palm. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
- Add the tray of cookies to the oven and bake for 13-15 minutes until the bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and slightly under-cooked, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie.
- Then, let the cookies cool on the baking sheet for 5 minutes. If desired, you can sprinkle extra cane sugar on top of the cookies at this time to give them that "sparkly" sugar cookie look.
- After 5 minutes, move the raspberry cookies to a wire rack to finish cooling. Then, serve & enjoy!
Notes
- Please see blog post for process photos, recipe tips, and substitution notes.
- Leftover cookies can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month. I like to store them between layers of parchment paper so they do not stick together.
- These raspberry-filled sugar cookies are very soft and have fresh fruit in them, so I don't recommend ever storing them at room temperature.
Vicki says
My brother-in-law was getting tired of his favorite lemon cookies and requested raspberry for his birthday. Most recipes just use raspberry jam. Not a fan. This recipe was perfect. He loved them, my roommate loved them! A little too doughy for me. I prefer a crisper cookie. Will experiment. But the birthday man wants no changes, perfect as is.
I was also happy the recipe included lemon zest as I finally found a perfect zester (Deiss) and thought I’d mostly be using it to grate ginger since Ken had tired of lemon cookies.
Vegan on!!! Thanks! Bicki
Megan says
glad you enjoyed! With fresh/frozen raspberries it will be really hard to get a crispy cookie- i'd recommend trying dried fruit instead for that texture.
Carmen says
Hi, is it really only a half cup of flour? I usually have such great results with your recipes, but these came out extremely flat, almost undercooked. Very doughy! Or are you supposed to somehow dry the frozen raspberries? Trying to figure out where I went wrong!
Megan says
Wow I am SO sorry- it should actually be 1 cup+ 3 Tablespoons (looks like it was a typing error on my end) but the gram measurement is correct! The raspberries do make the dough quite sticky but it should't spread too much with the correct amount of flour.
Carmen says
No worries it happens!!! Excited to try again! Thank you!!
Jaime Ramirez says
Hi, I would like to try these cookies, but I'm not really vegan, can I use normal butter and eggs?..
Megan says
Maybe! I don't test my recipes with eggs or real butter so it likely works but the texture may vary slightly.