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.
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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.
Bon Appetegan
Sam.
Feature Ingredient: Red. Powdered Sugar. 132 Days, 59 Recipes to Go!
Tried these cookies and they turned out as flat as paper, even after chilling the dough after the first batch. Pinterest fail!
Oh no! I’m so sorry to hear that. Did you by chance melt the butter first? That would make them flatter for sure.
Should they have more flour? Like maybe 2 1/2 cups instead of 1 1/2? My cookies melted into one bloody mess.
Nope, the recipe is correct as written. Did you perhaps melt the vegan butter first? The butter should be solid when you make the cookies, and then you cream it.
Thanks Sam. No, I didn’t melt the butter. I used Earth Balance sticks that were cooler than room temp. Maybe I used too much? I’ll have to try again – the picture looks so good! Mine were awfully sweet, but that’s probably because everything melted together…
Huh, that’s so weird! Difficult to know what went wrong without being in the kitchen with you. If you accidently used too much sugar, that would make them too sweet and too melty, so maybe that was the problem. Who knows!
Crazy, but very possible (I tend to rush). I’ll keep trying until I get it right! Thanks again.
I baked these last night. They are delicious! I can’t wait to share them with my oldest daughter, who is vegan. Red velvet had been her favorite!
Aww yay! That’s great. I hope she loves them too 🙂
Hi these look great, but I was under the impression red food coloring is not vegan. Is that not true? And if it is, is vegan red dye easy to find?
Hi April, some brands are vegan and others are not. I used McCormick food coloring which from my research appears to be vegan. I have also heard that Wiltons food coloring are vegan, but their colors are a lot more concentrated, so if you use them, you will need a lot less. If you are unsure of the brand you are considering, a quick google search should help you out. What you want to avoid are the words: Carmine, which also goes by the names Crimson Lake, Cochineal, Carminic Acid, and Natural Red #4. Those red colours are made from beetles.
Perfect, thank you for your help!!
These look great! I’m going to try. One word, I hope you don’t mind me sharing….white sugar is not vegan…..it is processed through charred animal bones often. Other than that, your recipe hits the vegan notes. And thanks for info on red coloring. I knew about carmine but not in food dye. I’ll post review later.
Hi Christen,
In the US, sugar is often processed with bone char, but in Canada and other parts of the world, it is not. You can always double check with the company to make sure that the sugar you are purchasing is bone char free, Redpath is a common brand in Canada and both totally vegan. In the US all organic sugar is free of bone char. Hope that helps!
Thanks for the recipe! Made these today, accidentally put in a bit too much soya milk and then had to add a bit more flour (this kind of thing usually happens to me in baking) and the colour went a bit paler than your pictures but other than that – delicious!
Yay! So happy they worked out even with your little bloopers. Haha. Cookies for the win!
Can you use beets in this recipe in place of the red food coloring? I wasn’t sure if you were implying that you could by linking to your red chocolate chip cookie recipe or if you were saying that if you wanted to use the beets, then just make the chocolate chip cookies INSTEAD.
I have never tried making the red velvet crinkle cookies with beets, but I am sure it would need some experimenting before it worked out. I don’t think it would be a direct substitute. If you want to try using beets I recommend the chocolate chip cookie recipe instead. 🙂
Thanks! I have red food coloring, but I’m used to only using a few drops – this recipe calls for 3.5 t which is a LOT!! I’m going to try it tonight and will just experiment with the coloring and see how it comes out.
Yeah, that’s the nature of red velvet anything. You can use less if you prefer, but your cookies will be in the pink side. I hope you enjoy them!
Hi! I really want to make this recipe tonight, the cookies look amazing! but we don’t have vegan butter in my country 🙁 do you think I could use oil instead?
You could try coconut oil. It might work ok, but since I haven’t tried it myself I can’t know for sure. Hope that helps!
My daughter is vegan so I made these last night for our holiday spread, they are absolutely delicious! My cookies spread out quite thin though, do you suggest a bit more flour or did I do something wrong?
So happy you enjoyed them! It could be that your dough just got a bit too warm, you could try chilling it before baking the cookies. Hope that helps!
Oh my gosh, these were soooooooo good! I only made a half batch because we’re trying to watch our sweets intake, but they are most definitely a keeper! We didn’t find them hard the next day at all, just as soft actually. My husband said they tasted even better on day 2. 🙂 The only thing I did differently was to freeze the dough for a short time before rolling it into balls. Thanks for such an amazing recipe. It’s sure to be on our cookie plate every Christmas from now on. XOXO
Yay!! So happy you loved the cookies Aimee, and that you found a new favourite. 😀
These are cooling right now and I am almost dying in anticipation!
Well don’t dye! Then you won’t get to eat your cookies, haha. I hope you enjoy them Andee!
This recipe looks delicious! I will try it this weekend. Be sure to mindful of the powdered sugar as well to make sure it is vegan, it could be mixed with bone. http://www.ordinaryvegan.net/vegansugar/
Yes that’s true! Same goes for white granulated sugar. You can usually check out the brands online. I hope you enjoy the recipe Nettie!
Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here’s a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE
Join the revolution! http://www.onegreenplanet.org/vegan-food/step-by-step-guide-how-to-transition-to-vegan-diet/
Hi JFC!
Yes! The more people see vegan food as delicious, scrumptious, familiar looking food to be devoured up and lick the plate, the more they will WANT to eat vegan. That’s what I am trying to do by providing delicious vegan recipes. Break that barrier. Vegan food isn’t as weird as it sounds, it’s just food!
Great youtube video!! I agree with every single point. Thanks for stopping by 🙂