Vegan Vanilla Raspberry Sugar Cookies (Print Version)
Soft vanilla sugar cookies studded with tart raspberries—completely plant-based and perfectly chewy.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup vegan butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup unsweetened non-dairy milk
08 - 1 tablespoon vanilla extract
→ Add-ins
09 - 1/2 cup freeze-dried raspberries, lightly crushed (or 1 cup fresh raspberries, patted dry)
10 - Extra granulated sugar, for rolling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened vegan butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Pour in the non-dairy milk and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the flour is incorporated. Do not overmix.
06 - Gently fold in the crushed freeze-dried raspberries. If using fresh raspberries, fold very carefully to avoid breaking them apart too much.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in extra granulated sugar to coat evenly.
08 - Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until the edges are set and just beginning to turn golden brown.
10 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The tang of raspberries cutting through sweet vanilla dough is the kind of contrast that makes you close your eyes on the first bite.
- These cookies stay soft for days, which almost never happens with vegan baking, and they require exactly zero exotic ingredients.
02 -
- I once used fresh raspberries without patting them thoroughly dry and the cookies spread into one giant fruity puddle on the sheet.
- Slightly underbaking these cookies by about one minute is the difference between a good sugar cookie and one people will actually remember.
03 -
- Crush the freeze dried raspberries inside a zip top bag with a rolling pin so the pieces vary from fine dust to small chunks for the best texture contrast.
- Chilling the shaped dough balls for fifteen minutes in the fridge before baking prevents spreading and gives you thicker, chewier centers.