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–+ servings
red velvet crinkle cooking on a wire baking rack

Vegan Red Velvet Crinkle Cookies

With a deep red color, crackly sugar exterior, and a soft and chewy center- these red velvet crinkle cookies are delicious and beautiful!
5 from 2 votes
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Course: Vegan Cookies + Brownies
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
chill time: 30 minutes
Total Time: 52 minutes
Servings: 10 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Red Velvet Cookie Dough

  • 1 cup all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegan butter
  • ½ cup organic sugar
  • 1 flax egg  1 Tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water
  • 1 teaspoon vanilla bean paste or extract
  • 2 teaspoons red food coloring more or less depending on brand

Crackle coating

  • 2 Tablespoons organic sugar
  • ¼ cup powdered sugar use more if needed for rolling twice

Instructions

  • First, sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a small mixing bowl. This helps to remove any clumps of cocoa powder. Set aside for later.
  • Add the vegan butter and cane sugar to a separate mixing bowl. Then, cream together with an electric mixer until soft and fluffy (about 1-2 minutes).
  • Next, add the flax egg, vanilla bean paste/extract, and red food coloring to the mixing bowl. Mix together for another 30 seconds.
  • Add the sifted dry ingredients to the large mixing bowl of wet ingredients and mix into a thick red velvet cookie dough. Make sure to mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain. Do not overmix or else you will form too much gluten and the cookies will not spread as much.
  • Cover the bowl with plastic wrap, add to the fridge, and let chill for 30 minutes- 1 hour.
  • After chilling, cover a baking sheet in parchment paper and preheat the oven to 350F. Remove the cookie dough from the fridge and use a 2 tablespoon cookie scoop to form your cookie dough balls (about 40 grams per cookie of dough).
  • Roll each cookie dough into balls between your palms. Then, roll in a bowl of granulated sugar. Once coated, roll in a bowl of powdered sugar twice. Rolling the cookies in powdered sugar twice ensures they will have a crackly exterior.
  • Place the red velvet cookie dough balls onto the baking sheet at least 2 inches apart since they will spread while baking. Then, add the tray to the oven and bake for 11-12 minutes.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to help define the crackly exterior.
  • Let the cookies cool on the baking sheet for another 5 minutes. Then, move the cookies to a wire rack to finish cooling or enjoy warm!

Notes

  • Red Velvet cookies can be stored in a closed container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. They are great enjoyed warm or cold!
  • Chilling the cookie dough and rolling it in powdered sugar twice is CRUCIAL to get a crackly texture. Do not skip either of these steps!
  • To make gluten-free substitute a GF 1:1 baking flour. Almond/Coconut flour will not work in this recipe.

Nutrition

Serving: 1cookie | Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 177mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!