How do I achieve a vibrant red color without food coloring?

You can use natural alternatives like beet powder or pureed roasted beets. However, the color may be less intense and slightly earthy in flavor.

Is it necessary to use vegan red food coloring, or can I omit it?

The red food coloring is essential for the classic red velvet color. However, if you prefer to omit it, you'll have chocolate crinkle cookies instead of red velvet. The flavor will still be delicious!

Can I skip the granulated sugar rolling step?

Yes, but rolling in granulated sugar helps the powdered sugar stick better and creates the classic crackled look. Skipping it may alter the appearance slightly.

Why didn’t my cookies crackle on top?

This usually happens if the dough wasn’t chilled enough or if the powdered sugar layer was too thin. Ensure the cookies are well-coated and the dough is cold before baking.

My cookies turned out dry—what went wrong?

This could be due to overbaking or using too much flour. Bake until the edges are set but the centers are still slightly soft, and ensure you measure the flour correctly.

Vegan Red Velvet Crinkle Cookies

Red velvet crinkle cookie with a bite taken out of it on top of a stack of cookies.

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Everything you love about red velvet cake smashed into a perfect, chewy cookie! Tossed in sugar prior to baking, these cookies emerge with a glorious, festive appearance.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Yield: 12 Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1/2 cup vegan butter

2/3 cup light brown sugar

1/2 cup granulated sugar

2 tablespoons nondairy milk

2 teaspoons vanilla extract

vegan red food coloring*

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup cocoa powder

1 cup all purpose flour

1/2 cup granulated sugar, for rolling

1 cup powdered sugar, for rolling

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Instructions

Cookie Dough: In a large bowl cream together the vegan butter, brown sugar, granulated sugar, nondairy milk and vanilla with an electric hand mixer until mixture is light and fluffy. This should take about a minute. Add in the red food coloring*, cornstarch, baking powder and salt and beat again until ingredients are evenly distributed. Add in the cocoa powder and flour and beat until just combined. Do not over-mix.
Chill: Cover the bowl of cookie dough with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 48 hours.
Coat: Remove cookie dough from the fridge and allow it to sit out for 15 minutes. Place granulated sugar in one bowl and powdered sugar in another. Scoop 2 tablespoon balls of cookie dough, rolling first in the granulated sugar followed by the powdered sugar. Place coated balls of dough on a baking sheet lined with parchment paper about 2 inches apart. Press down gently on each cookie to flatten the top slightly.
Bake: Preheat oven to 350 degrees F (175 C). Place cookies on center rack of preheated oven and bake for 10-12 minutes. Repeat for additional batches. Dust cookies with additional powdered sugar just before serving if desired.

Equipment

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Notes

*Cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.

*Food coloring comes in varying degrees of potency. How much you need to use will depend on how strong your food coloring is. Start with a small amount and build as needed. You want the cookies to have a rich, red color that will hold up against the cocoa powder.

Find it online: https://censoredbaker.com/vegan-red-velvet-crinkle-cookies/