Step 1

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.

Step 2

Add the vegan butter and sugar to a large mixing bowl. Beat until light and fluffy.

Step 3

Add the cornstarch, plant milk, vanilla, and salt then beat gently to combine.

Step 4

To the butter mixture add the flour and baking powder and mix together by hand with a spatula.

Step 5

Gently fold in the chopped frozen raspberries until the cookie dough is beautifully marbled.

Step 6

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.

Step 7

Preheat your oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Step 8

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.

Step 9

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!

Step 10

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.

Step 11

While the cookies are cooling remove 6 frozen raspberries from the freezer and put them into a small bowl to defrost.

Step 12

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.