Vegan Red Velvet Crinkle Cookies

Vegan Red Velvet Crinkle Cookies are a wonderful treat to brighten any day with their rich, velvety flavor and charming appearance. If you’re looking for a recipe that’s both visually stunning and delicious, you’re in the right place. These cookies are not just about looks; they’re soft and chewy on the inside with a lovely sugary coating that adds a delightful crunch. This vegan version brings everyone together, whether they’re vegans or not, making them the perfect addition to any dessert table. So, gather your ingredients, roll up your sleeves, and let’s create some magic in the kitchen with these delightful cookies!

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Why This Recipe Works

Baking the perfect crinkle cookie is a science that combines the right ingredients and methods. The secret to achieving those gorgeous crinkles lies mostly in the moisture content and the way the dough interacts with heat.

Flax eggs play a crucial role here. When you mix flaxseed meal with hot water, it creates a gel-like substance that mimics the binding properties of regular eggs. This gel adds moisture, ensuring your cookies come out soft and chewy, rather than dry.

Next, the vegan butter combined with both granulated and brown sugar contributes to a tender texture. Brown sugar, with its molasses content, provides moisture and a slight chewiness, while granulated sugar helps with spreading and crunch. Together, they foster the delightful bite of these Vegan Red Velvet Crinkle Cookies.

Why You’ll Love This Vegan Red Velvet Crinkle Cookies

There’s something magical about the flavor profile of red velvet cookies. The subtle cocoa flavor paired with that classic vanilla gives them a taste that’s sweet without being overwhelming. They remind you of rich cake but in a cookie form—how amazing is that?

One glance at these vibrant red cookies, dusted with the snow-like coat of powdered sugar, and they instantly become a star at parties. Their eye-catching color makes them perfect for holidays or celebrations. Plus, sharing these treats with friends or bringing them to gatherings is a guaranteed way to spread some joy.

Ingredients

• 6 Tbsp hot water (70 g)
• 2 Tbsp flaxseed meal (16 g)
• 8 Tbsp unsalted vegan butter, room temperature (112 g)
• ¾ cup granulated sugar (160 g)
• ½ cup packed light brown sugar (115 g)
• 1 tsp vanilla extract (5 mL)
• 2 tsp red gel food coloring, adjust to desired color
• 2 cups all-purpose flour (250 g)
• 5 Tbsp unsweetened cocoa powder (25 g)
• 1 tsp baking powder (3 g)
• ¼ tsp baking soda
• ½ tsp salt (3 g)
• ½ cup granulated sugar (100 g) for coating
• ½ cup powdered sugar (60 g) for coating

Preparing the Flax Eggs

Mix Hot Water and Flaxseed Meal

Start by combining 6 Tbsp of hot water with 2 Tbsp of flaxseed meal in a small bowl. Give it a good stir and let it sit for about 5 to 10 minutes. This process allows the mixture to thicken up, turning into a gel that works wonders as an egg substitute.

Creaming the Butter and Sugars

Beat Until Fluffy

In a large bowl, grab your mixer and cream together 8 Tbsp of unsalted vegan butter, ¾ cup of granulated sugar, and ½ cup of light brown sugar. Do this on medium-high speed for 2 to 3 minutes. Remember to pause and scrape down the sides of the bowl to ensure everything is nice and fluffy.

Adding the Wet Ingredients

Incorporate Flax Eggs, Vanilla, and Food Coloring

Next, add in the thickened flax egg mixture. Then, pour in 1 tsp of vanilla extract and 2 tsp of red gel food coloring. Mix it all together until it’s vibrant and looks evenly combined. You want that deep red color to sparkle!

Mixing the Dry Ingredients

Combine Flour, Cocoa, and Baking Powder

In another bowl, whisk together 2 cups of all-purpose flour, 5 Tbsp of unsweetened cocoa powder, 1 tsp of baking powder, ¼ tsp of baking soda, and ½ tsp of salt. Now, gradually fold this dry mix into the wet ingredients until they’re fully combined.

Forming the Cookies

Scoop and Roll Dough Balls

Now comes the fun part—scooping the dough! Use a medium cookie scoop (about 2 Tbsp) to portion out the cookie dough. Roll each portion of dough into a ball in your hands, making sure they’re smooth and round.

Coating the Cookies

Prepare for Baking

It’s time to prepare for the sugar coat! Set up a little “sugaring station.” Have one bowl with ½ cup of granulated sugar and another bowl with ½ cup of powdered sugar. Roll each dough ball first in the granulated sugar, then in the powdered sugar for that extra coating—this creates the lovely crackled top when baked.

Baking the Cookies

Transfer and Bake

Place your coated cookies on a parchment-lined baking sheet, leaving about 2 inches between each cookie. Lightly press down each ball with a spatula to ensure they spread nicely. Preheat your oven to 350°F (175°C) and bake those cookies for about 10 minutes. You’ll know they’re done when the tops are crinkled and the edges are set.

Cooling the Cookies

Allow to Rest

Once out of the oven, let the cookies cool on the baking sheet for about 10 minutes. This helps them firm up a bit. After that, transfer them onto a wire rack to cool completely.

Serving Suggestions

These Vegan Red Velvet Crinkle Cookies are delicious on their own, but why stop there? Enjoy them with a glass of almond milk for a perfect pairing. Or, try serving them alongside a vegan chocolate ganache for an indulgent treat.

Tips for Success

• Make sure to measure your ingredients accurately. This can make a big difference in the final outcome.
• Keep an eye on your baking time. Ovens can vary quite a bit, so adjust as necessary to avoid dry cookies.

Variations

Feel free to add chopped nuts or dairy-free chocolate chips to the dough for extra texture. You could also experiment with different food coloring to mix things up a bit!

Pairing Ideas

Pair these cookies with your favorite vegan ice cream for a decadent dessert experience. They’re also a hit at holiday parties, where their festive appearance will surely catch some eyes.

FAQs

1. Can I use a different egg substitute?
Yes, you can try using aquafaba as an alternative to flax eggs, if you prefer.

2. How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days to maintain their freshness.

3. Can I freeze the cookie dough?
Absolutely! You can freeze the unbaked cookie dough balls in an airtight container for up to 3 months.

4. What can I use instead of vegan butter?
Coconut oil is a great substitute and will give you a similar cookie texture.

5. How do I make these less sweet?
If you want a less sweet version, try reducing the granulated and brown sugars each by a couple of tablespoons to fit your taste.

With this recipe for Vegan Red Velvet Crinkle Cookies, you’ll create a delightful baking experience that’s sure to impress. These cookies will add joy to any occasion, be it a cozy night in or a festive gathering. So, grab your ingredients and whip up a batch of happiness today! Happy baking!

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