Lemon Raspberry Cookies
If you're on the hunt for the perfect balance of tangy citrus and sweet berries, then look no further than these lemon raspberry cookies. This delightful vegan cookie recipe is easy to make and perfect for satisfying your sweet cravings, all while keeping it plant-based. With fresh lemon juice, a burst of raspberry glaze, and simple ingredients, these cookies are sure to become your new favorite dessert!
These cookies are a wonderful blend of refreshing lemon and the natural sweetness of raspberries. The lemon flavor comes from fresh lemon juice, providing a zesty citrus kick, while the raspberry glaze adds a rich, fruity finish. Plus, this recipe is completely vegan, making it suitable for anyone following a plant-based diet.
But that's not all! These lemon raspberry cookies are also incredibly easy to make. The dough comes together quickly with just a few pantry staples, and the raspberry glaze gives these cookies an extra burst of flavor. Whether you're hosting a vegan gathering or simply want to treat yourself to a delicious dessert, these cookies are the perfect choice.
Tips for Perfect Lemon Raspberry Cookies
Vegan Butter: If you're not familiar with vegan butter, it's a dairy-free alternative that works perfectly in baking recipes. Make sure to choose one that has a similar consistency to regular butter for the best results.
Fresh or Frozen Raspberries: Both fresh and frozen raspberries work great for the glaze. If you're using frozen raspberries, make sure to thaw them before mashing.
Store Leftovers: Store these cookies in an airtight container for up to a week. They can also be frozen for longer storage.
These lemon raspberry cookies are a must-try for anyone who loves a fresh, fruity, and slightly tangy dessert. Whether you're vegan or just looking for a delicious treat, these cookies are guaranteed to impress. With a combination of simple ingredients, a burst of lemon, and a sweet raspberry glaze, these cookies are perfect for any occasion. So, grab your mixing bowl and bake up a batch of these irresistible lemon raspberry delights today!
For the Cookies:
3 tablespoons vegan butter – This serves as the base fat in the cookie dough, adding richness while keeping the recipe plant-based. You can use any vegan butter you want. Traditional butter should also work.
2 tablespoons lemon juice – The zesty tartness of lemon juice is the star ingredient, lending both flavor and moisture to the dough.
1 teaspoon vanilla paste – Vanilla brings a subtle warmth to the cookies, balancing out the tartness of the lemon. You can substitute this with vanilla extract.
1/3 cup sugar – A touch of sweetness that complements the citrus without overwhelming it. I used cane sugar. Any granulated sugar should work.
1 teaspoon baking powder – This helps the cookies rise, giving them a light, airy texture.
2/3 cup + 2 tablespoons all-purpose flour – The flour provides structure and stability, giving the cookies a tender, melt-in-your-mouth feel. I haven’t tested any other flours in this recipe.
Ingredients:
Vegan butter
Lemon juice
Vanilla paste
Sugar
Baking powder
All purpose flour
Powdered sugar
Raspberries
Recipe:
3 tablespoons vegan butter
2 tablespoons lemon juice
1 teaspoon vanilla paste
1/3 cup sugar
1 teaspoon baking powder
2/3 cup + 2 tablespoons all purpose flour
Glaze:
1 cup powdered sugar
3 tablespoons raspberries (fresh or frozen)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.
2. In a small bowl melt the butter.
3. Transfer to a larger bowl and add in the lemon juice, vanilla paste, and sugar. Stir to combine.
4. Add in the baking powder and flour. Stir until a dough forms. Use a cookie scoop to scoop the dough. Roll in your hands to create a ball. Slightly press down on the cookie sheet. Repeat until all dough is used.
5. Bake for 7-8 minutes.
Allow to completely cool before adding the glaze. To make the glaze, mash the raspberries then add in the powdered sugar. Continue to stir until desired consistency is reached. If you want the glaze to be more on the liquid side, add lemon juice. Pour over cookies.
Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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