Vegan Red Velvet Crinkle Cookies
We tested these so many times trying to get that perfect crinkle, and the final version is everything I hoped for. They’re chewy, gorgeous, and surprisingly easy (and they disappear fast anytime I share them). I hope they become part of your holiday tradition, too!
Servings: 20 cookies
Ingredients
- 6 Tbsp hot water 70 g
- 2 Tbsp flaxseed meal 16 g
- 8 Tbsp unsalted vegan butter room temperature, 112 g
- ¾ cup granulated sugar 160 g
- ½ cup packed light brown sugar 115 g
- 1 tsp vanilla extract 5 mL
- 2 tsp red gel food coloring adjust to desired color, potency varies
- 2 cups all-purpose flour 250 g
- 5 Tbsp unsweetened cocoa powder 25 g
- 1 tsp baking powder 3 g
- ¼ tsp baking soda
- ½ tsp salt 3 g
Coating
- ½ cup granulated sugar 100 g
- ½ cup powdered sugar 60 g
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Flax Eggs: In a small bowl, stir together 6 Tbsp hot water and 2 Tbsp flaxseed meal. Let sit for 5 to 10 minutes to thicken.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to beat 8 Tbsp unsalted vegan butter (room temp), ¾ cup granulated sugar, and ½ cup packed light brown sugar on medium-high speed for 2 to 3 minutes, until lighter in color and fluffy. Scrape the bottom of the bowl in the middle of the mixing process to make sure all the butter and sugar are well incorporated.
- Add Wet Ingredients: Beat in the flax eggs, then add 1 tsp vanilla extract and 2 tsp red gel food coloring. Mix until smooth and evenly tinted, bright red.
- Add Dry Ingredients: In a separate bowl, stir together 2 cups all-purpose flour, 5 Tbsp unsweetened cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Fold dry ingredients into the wet. The dough should be thick but pliable.
- Scoop and Coat: Using a medium cookie scoop (about 2 Tbsp), portion the dough and roll each into a ball. Prepare a sugaring station with a bowl containing ½ cup granulated sugar and another containing ½ cup powdered sugar.Right before baking, roll each ball first in the granulated sugar, then the powdered sugar, making sure to coat heavily in the powdered sugar to maximize the crinkle look.
- Bake: Transfer to a parchment-lined baking sheet, about 2 inches apart from each other. Use a spatula to gently press each down slightly.Bake for 10 minutes, until the tops are crinkled and edges look set but centers remain soft.
- Cool: Let cookies rest on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Red color: Start with 2 tsp red gel food coloring and adjust based on the brand’s intensity.
Rolling in both sugars creates the classic crackled look and a light, crisp edge. The granulated sugar seals in the moisture of the cookie so that the powdered sugar stays dry and white, creating that classic crinkle look.
Store in an airtight container at room temperature up to 5 days, or freeze for longer storage.
Refrigerating the dough: In testing, we found that refrigerating the dough prevents spreading and makes the cookies look less crinkly.
If you live in a humid area, the crinkle pattern may be less defined.
If making in batches, you can roll the cookie dough balls ahead of time, but wait to roll them in the sugars until right before baking (otherwise the sugar will absorb the moisture in the cookie and won't have as much of a crinkled look).
