Indulge in thick, rich, fudgy red velvet crinkle cookies (with zero eggs/dairy) – a vibrant, festive, crowd-pleasing treat perfect for Christmas & Valentine’s!
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Why You’ll Love This Recipe
Christmas and cookies go together like… Christmas and the color red, and luckily, these red velvet crinkle cookies deliver on both. With a vibrant crimson color, crackly powdered sugar coating (like snow!), and slightly chewy, fudgy middle, these festive cookies are perfect for holiday potlucks, parties, cookie exchanges, gifting, and cozy nights at home.
Even better, they’re super easy to make with just nine simple ingredients (without pre-made cake mix), no chill time, and zero eggs or dairy. Think chewy brownie meets holiday magic—all in one bowl! Whether you’re baking for Valentine’s or Christmas, these cookies are definitely Santa-approved and perfect with a warm mug of dairy-free peppermint hot chocolate.
Looking for more potluck-approved treats? Try vegan peanut butter and jelly thumbprint cookies, pecan cinnamon sticky buns, and/or easy vegan Rice Krispie treats.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
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Recipe Add-Ins
- Orange zest: Add a teaspoon or so for subtle, delicious, bright, citrusy depth.
- Espresso powder: Boost cocoa flavor with 1 teaspoon (or 1-2 teaspoon instant coffee).
- Vegan chocolate: Add mini vegan chocolate chips – dark or white – for melty goodness.
- Vegan cream cheese: Stuff the cookies with a dollop of dairy-free cream cheese.
- Peppermint candy: To give red velvet Christmas cookies an even more festive twist.
How to Make Red Velvet Crinkle Cookies
Step 1: Preheat the oven to 350F/177C and line a large baking sheet with parchment paper/a silicone mat. Then, cream the vegan butter and both sugars in a large bowl with an electric mixer until light and fluffy.
Step 2: Add the applesauce, vanilla, and red food color and mix well.
Adjust the amount of coloring used based on the type and preferred color. Start with 1 teaspoon and adjust.
Step 3: In a medium bowl, mix the flour, cocoa powder, and baking powder. Add the dry ingredients to the wet ones and mix until just combined.
Step 4: Place the powdered sugar in a small, deep bowl. Then, use a one-tablespoon cookie scoop/spoon to divide the dough, rolling it into balls on the baking sheet.
Step 5: Working one at a time, press a dough ball into the powdered sugar and roll it around until well covered. Don’t shake off any excess. Transfer it carefully back to the tray and repeat with the remaining dough. Bake red velvet cookies for 10-12 minutes. Cool the vegan red velvet cookies on their tray over a cooling rack. Enjoy!
If you have issues getting the sugar to adhere, roll it in granulated sugar first.
FAQs
Crinkle cookies are made by rolling the dough balls in powdered sugar. While baking, the dough expands, causing cracks (aka ‘crinkles’) to appear.
No! The vegan ingredients used don’t spread the same way (bonus!), so you get perfectly set edges and soft centers without the extra time needed to chill.
Use concentrated gel food coloring like Americolor or Wilton (pots, not tubes) for vibrant results. Liquid dyes will work, too, but require more and may throw off the wet-to-dry ingredient ratio (and may require recipe tweaks).
Pro Recipe Tips
- To measure the flour: Don’t scoop the cup in the flour bag! Instead, fluff it in its bag, spoon it into the measuring cup (without packing), and level it with the back of a knife.
- Don’t over-mix the dough: Overworking gluten leads to tough cookies. Mix just until combined.
- Coat them thoroughly: I push them down in the powdered sugar, then roll them around. If your powdered sugar isn’t adhering, try rolling them in granulated sugar first. This also prevents powdered sugar from dissolving into the cookie dough.
- Adjust the amount of food dye: Liquid food dyes often need double the amount (or more) of gel food colorings. Adjust it to your preferred color.
- Don’t overbake them: The inner crinkles should still look a little wet straight from the oven. They’ll continue to set as they cool while staying soft and chewy inside.
Storage Instructions
Make ahead: Store prepared cookie dough in a plastic-wrapped bowl in the fridge for up to 3 days (or 2-3 months in the freezer).
Store: Store cooled vegan crinkle cookies in an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days, separated by layers of parchment/wax paper.
Freeze: Flash freeze on a tray until solid, then transfer to a Ziplock/Stasher for 1-2 months. Then, thaw at room temperature for 10-15 minutes – the powdered sugar may dissolve slightly but will still taste great.
Red Velvet Crinkle Cookies
Equipment
- electric mixer
Ingredients
- ½ cup of vegan butter at room temperature
- ½ cup of brown sugar packed
- ¼ cup of granulated sugar
- 1 (3.9-ounce) cup of unsweetened apple sauce
- 1 teaspoon of vanilla extract
- 1-2 tablespoons of red food coloring plus more depending on how strong the color is
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
For the coating:
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Place the vegan butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer, cream the vegan butter and sugar until light and fluffy.
- Add the apple sauce, vanilla extract, and 1 tablespoon of red food color. Mix well using the electric mixer. Add more food color to achieve a deep and bright red color.
- In a separate medium bowl, mix the flour, cocoa powder, and baking powder.
- Add the dry ingredients to the bowl with the wet and mix until combined, being careful not to overmix. Set aside.
- Place the powdered sugar in a deep small bowl. Set aside next to you.
- Using a one-tablespoon cookie scoop or measuring tablespoon, scoop dough into the palm of your hand. Roll it until you form a ball. Place it on the prepared baking sheet. Repeat the process until there is no more dough left.
- Grab one dough ball out of the tray and place it in the bowl with the powdered sugar. Using your finger, bury the dough ball. Lift the dough ball out of the powdered sugar and roll it around gently until it’s entirely covered in powdered sugar. It should have a heavy coat of powdered sugar. Do not shake it. Carefully place it back on the baking tray. Be as gentle as possible for the loose powdered sugar not to fall off the dough ball.
- Repeat the process until all of the dough balls are heavily coated with powdered sugar.
- Gently place the tray in the oven and bake for 10 to 12 minutes.
- Remove the tray from the oven and place the tray on a cooling rack. Allow the cookies to cool on the baking tray.
- They will be soft in the middle. Enjoy!
Notes
- Don’t over-mix the dough: Overworking gluten leads to tough cookies. Mix just until combined.
- Coat them thoroughly: I push them down in the powdered sugar, then roll them around. If your powdered sugar isn’t adhering, try rolling them in granulated sugar first. This also prevents powdered sugar from dissolving into the cookie dough.
- Adjust the amount of food dye: Liquid food dyes often need double the amount (or more) of gel food colorings. Also, adjust it to your preferred color.
- Don’t overbake them: The inner crinkles should still look a little wet straight from the oven. They’ll continue to set as they cool while staying soft and chewy inside.
Andrea says
So festive!