Love is in the air! And by love, I mean cookies. Ok, I guess it does happen to be Valentine’s Day soon, so posting a red cookie recipe might have been on purpose, but do you even really need a holiday to make cookies? The answer is no. Every day should be a cookie kinda day.
Valentine’s makes an extra good cookie kinda day in my book. There are few things more seductive than the aroma of fresh baked cookies. Whether the targeted seducee goes for you or for the cookies is a toss up, but hey, at least there’s cookies. Not just any cookies either, Vegan Red Velvet Crinkle Cookies! (In case you didn’t notice the giant white words on the photo right above this paragraph).
These cookies are crisp on the outside with a chewy centre. That classic red velvet taste, all squished into one perfect little powdered sugar covered crinkled cookie.
In a large bowl, whisk together flour, cocoa, salt, baking soda, and baking powder.
In another bowl cream vegan butter with the sugar. When it is fluffy and creamy looking, mix in the maple syrup, non-dairy milk, vanilla extract, and food colouring. It will probably look a little speckled like in the picture, and that’s totally cool. Pour the wet mixture into the dry, and mix until a dough is formed.
*A note on food colouring: Make sure the brand of food dye you buy doesn’t contain carmine. It’s not vegan. What is it you ask? BEETLES!!!! Ew. Believe it or not, this red beetle is found in lots of processed foods that are red in colour. Pretty weird huh? Now I know some of you prefer more natural colours, so if you are looking for an alternative, try my Beet Chocolate Chip Cookies.
Scoop up a heaping tablespoon of the dough and lightly roll into a ball. Put the powdered sugar in a flat dish and roll the dough ball around.
Place the dough ball on a parchment covered baking tray, and lightly press the ball down a little. Sprinkle a little extra powdered sugar on top, because hey, sugar. Try not to lick your fingers.
Bake at 350F (180C) for about 12 minutes. They will come out looking all crinkley and fun.
They are best the day of, and will get harder by the next day. To keep them fresh I store any extras (ha!) in an air tight container in the freezer. Just pop a few out, let them thaw for a few minutes (if you are that patient), and they are good to go
- Dry Ingredients:
- 1½ Cup All Purpose Flour
- 1 Tablespoon Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- Wet Ingredients:
- ½ Cup Vegan Butter (such as Earth Balance)
- ¾ Cup White Sugar
- 3½ teaspoons Red Food Colouring
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup or Agave
- 2 Tablespoons Non-Dairy Milk of Choice
- ½ Cup Powdered Sugar
- Preheat your oven to 350F (180C). Cover two baking trays with parchment paper and set aside.
- In a large bowl, mix all the dry ingredients and set aside.
- In a medium bowl, cream the vegan butter and sugar together until creamy and fluffy.
- Then mix in the food colouring, vanilla, maple syrup, and non-dairy milk. Mix until blended, but it is ok if you see little flecks of the butter in the mixture.
- Pour wet into dry and mix until dough comes together.
- Put the powdered sugar in a wide bowl or dish that has enough room so you can easily roll a dough ball in there. Take a heaping tablespoon of dough and gently roll into a ball. Roll the ball into the powdered sugar so that it is completely covered. Set on the baking tray and lightly press down so the ball is slightly flattened. Sprinkle a little extra powdered sugar on top.
- Repeat with the remainder of the dough.
- Bake for 10-12 minutes. Remove from oven and let cool for 10 minutes on the trays.
Red. Powdered Sugar. 132 Days, 59 Recipes to Go!