Best vegan red velvet crinkle cookies, with a crispy crinkly outside to the soft fudgy center with the stunning color of a red velvet cake. It is one of the most beautiful looking Vegan Christmas Cookies recipe ever.
These amazing red velvet cookies are so scrumptious and look so gorgeous. That’s the best thing ever you can share with your friends and family as a homemade Christmas gift. They are sugar-coated red velvet cake cookies. All you have to do is roll out your dough ball into heaps of powdered sugar and voila. You are good to go. You will get the best ever crinkly cookie topped with snow like sugar layer. Believe me, it's so Christmassy...
To make these vegan red velvet cookies you need
- All-purpose flour
- Cocoa powder
- Baking powder: for rising.
- White Sugar
- Dairy-free Butter: Melt before mixing in sugar. You can also use oil instead.
- Flax Meal: Ground flaxseed Mix in 6 Tbs of water to make flaxseed eggs.
- Vanilla Essence for Flavoring
- Red food Coloring (Use organic natural food coloring)
- Icing sugar to coat on the cookie dough to make this crinkle pattern on the cookies.
- Organic Vegan Food Coloring,
- HERSHEY'S Natural Unsweetened Cocoa Powder
- Nonstick Cookie Sheet Baking Tray,
- Silicone Baking Mats << (Affiliate Links)
How to Make Vegan Red Velvet Crinkle Cookies?
- Make flax meal egg by mixing it with water and let it sit for 5 to 10 minutes to thicken.
- Start with melting the vegan butter, make sure you bring it to room temperature before mixing it with other ingredients.
- You need to add some organic natural red color to make it look like a red velvet cake.
- Mix dry ingredients. You need all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt.
- Make sure you chill the cookie dough for at least 3 to 4 hours. The dough is super sticky and easier to manage once it has been chilled. Sometimes I chill it overnight. Chilled cookie dough is not only easy to handle but also it bakes thicker cookies.
- After chilling, roll the cookie dough into balls, about 1 Tablespoon of dough per cookie.
- To form the better crinkles DO NOT press dough balls, they will naturally bake into shape.
- Make sure your oven is well hot before putting your cookies. Cookies will be super soft when they come out of the oven and harden as they cool. Let them sit for some time on the baking tray before transferring to a cooling rack. If you bake them for too long, the center will not be fudgy.
Tips and Tricks
- Make sure you start with melted vegan butter and bring it to room temperature. This will help to make the sugar dissolve easier and quicker.
- Try using Hershey’s cocoa powder instead of Dutch-process cocoa powder to make it richer in chocolate flavor.
- Chill the cookie dough for at least 3 to 4 hours. This cookie mixture is so sticky and without chilling, it will be quite tricky to handle. Chilling will help in making more fudgy and thick cookies.
- No need to press down cookie dough balls as they will naturally bake into a flat cookie shape.
- Preheating the oven is a must for better crinkle texture and fudgy cookies.
- The baking time suggested in the recipe is a guide. Remember, this depends on how hot your oven runs. They will be super soft when they come out of the oven and harden as they cool. If you bake them for too long, the center will not be fudgy.
- To store: you can store these cookies for about a week if stored at room temperature in an airtight container. To extend the shelf life for a few more days, place it in the fridge.
- Freezing: To free these cookies let them cool completely and then add to an airtight container or ziptop bag. They will definitely keep well in the freezer for a couple of months simply thaw them and reheat in the oven for 2 minutes.
- Freezing the dough: If you want to freeze the dough, wrap it with plastic and then place it in an airtight container. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar as instructed in the recipe. Bake as directed.
You will like this foolproof vegan red velvet crinkle cookie as it is
- Red velvety
- Crispy from the outside
- Melts in the Mouth
- And So Tasty.
TRY SOME MORE VEGAN COOKIES
- VEGAN CHOCOLATE CRINKLE COOKIES
- SOFT PUMPKIN COOKIES (Gluten-Free)
- VEGAN ALMOND FLOUR COOKIES (Gluten-Free)
- EGGLESS CHOCOLATE CHIP COOKIES
- VEGAN OATMEAL PEANUT BUTTER COOKIES
VEGAN RED VELVET CRINKLE COOKIES
- ¾ Cup Sugar
- ¼ Cup Dairy-free melted butter
- 2 Tbs Ground flaxseed Mix in 6 Tbs of water
- 1 Tsp Vanilla Essence
- 1 Tsp Red food Coloring (Use organic natural food coloring)
- 1½ Cup All-purpose flour
- 2 Tbs Cocoa powder
- 1 Tsp Baking powder
- ½ Tsp Salt
- ½ Cup Icing sugar
- In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Mix and set aside for at least 5 to 10 minutes.
- In another bowl, add sugar and melted vegan butter and stir with a silicone spatula until well combined. Next add the ground flax seed mixture, red food color, and vanilla essence, and mix well to combine.
- In another, medium-sized bowl, Sift in the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Cover the bowl with cling wrap and let it sit in the fridge for 3 to 4 hours to let the mixture get firm. You can also leave it overnight.
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- Place icing sugar in a small bowl.
- Once the dough is chilled and firm, roll it into 1 tbsp balls and then roll in the icing sugar, making sure to coat the balls generously. Make sure you cover all sides. The more powdered sugar, the better the crinkling pattern on the cookies.
- Bake for 10 to 12 minutes. They will appear slightly undercooked but will get firm once cooled down. Make sure you don’t overbake them! If you leave them in the oven too long they will end up dry inside.
- Once cooled down you will get a crispy outside with a fudge-like center.
- Cool on the baking sheet for at least 7 to 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for a week.
- Use canola oil or coconut oil If you can't find any vegan butter option.
- Make sure you leave the dough for at least 3 to 4 hours to get a firm consistency to roll into a ball.
- You can make this dough ahead of time and leave it overnight.
- Use oil on your hands for rolling the dough so it won't stick to your hands.
If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.
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Preston Turpen says
Sherlene Piechota says
hi there, your article is so good.Following your news.
Does anyone have a measurement in grams for these cookies? Would love to try them!
Brent Yankovich says
This is a nice blog. Keep it up. I Just shared it on my Facebook profile.
With mixer running, slowly add the dry ingredients to bowl, scraping sides as necessary until all the dries are combined. Fold in chocolate chips. Cover dough with plastic wrap and refrigerator for at least 2 hours until dough is firm enough to form balls.
Frances Bottrell says
Thanks for a great recipe..easy to follow and they taste great! Have made the chocolate version too. Will be making these again.
Get Set Vegan says
Yay 🙂 So good to know