Vegan Strawberry Crinkle Cookies

These Vegan Strawberry Crinkle Cookies are soft, chewy and packed with fresh strawberry flavor. Rolled in both granulated and powdered sugar before baking, these cookies get their signature crinkly top in the oven. Fresh, fruity perfection. Let's learn how to make them!

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One of my absolute favorite things about these cookies is that they come together in only 1 bowl! They are also very easy to make. If you're new to vegan baking, please check out my post on How to Make Vegan Cookies for additional tips.

Don't like strawberry? No problem! There are plenty more cookies to choose from on our site.

If you love strawberry and don't want the crinkles, From My Bowl makes awesome Vegan Strawberry Sugar Cookies.

What Makes a Cookie Crinkle?

The characteristic crinkled appearance of "crinkle cookies" is typically caused by differences in moisture content and temperature during baking. Here's how it works:

1. Sugar Coating: Unbaked balls of cookie dough are first rolled in granulated sugar followed by powdered sugar. The granulated sugar helps the powdered sugar stick and keeps it from sinking into the cookie during baking.
2. Expansion and Contraction: As the cookies bake, the outside edges continue to set and firm up, while the center expands due to steam created by moisture in the dough. As the cookies cool, the moisture in the center evaporates, causing the cookies to contract and deflate slightly.
3. Surface Tension: The surface tension of the cookies, caused by the contrast in texture between the crispy edges and the soft centers, creates stress on the surface of the cookies as they cool. This stress causes the surface to crack and form cracks or "wrinkles," resulting in the characteristic crinkled appearance.

Looking for more crinkle cookies? Be sure to check out our Vegan Lemon Crinkle Cookies, Vegan Red Velvet Crinkle Cookies, and Vegan Chocolate Peppermint Crinkle Cookies.

Ingredients

Here is your grocery list for Vegan Strawberry Crinkle Cookies:

• Vegan butter: Vegan butter serves as the fat component in the cookie dough, providing richness and flavor. It helps create a tender texture in the cookies and contributes to their buttery taste.
• Granulated sugar: Granulated sugar adds sweetness to the cookies and helps create a light and crispy exterior when the cookies are rolled in it before baking.
• Freeze-dried strawberry powder: Freeze-dried strawberry powder adds intense strawberry flavor and natural pink color to the cookies. It also helps to bind the ingredients together and provides a subtle fruity undertone throughout the cookie dough.
• Vanilla extract: Vanilla extract enhances the flavor of the cookies, adding a sweet and aromatic note. It also complements the strawberry flavor.
• Nondairy milk: Nondairy milk like oat, almond or soy adds moisture to the cookie dough, helping to achieve the desired consistency.
• Cornstarch: Cornstarch acts as a thickening agent in the cookie dough, helping to bind the ingredients together and create a tender texture. It also helps to absorb moisture, resulting in cookies that are soft and chewy.
• Baking powder and baking soda: Baking powder and baking soda are leavening agents that help the cookies rise and become light and fluffy. They create air pockets in the cookies which gives them a soft texture.
• Salt: Salt enhances the flavor of the cookies and balances the sweetness of the sugar.
• All-purpose flour: All-purpose flour provides structure and texture to the cookies. It's lightness and versatility gives the cookies their shape and crumb.
• Pink vegan food coloring (optional): Pink vegan food coloring is optional and is used to enhance the pink color of the cookies. It provides visual appeal and can make the cookies more attractive, especially if you want them to have a vibrant pink hue.
• Granulated sugar and powdered sugar for rolling: Rolling the cookie dough balls in a mixture of granulated sugar and powdered sugar before baking helps create the crinkled appearance on the cookies' surface. The sugars create a contrast in texture between the crispy exterior and the soft interior of the cookies, resulting in the characteristic crinkle effect.

Why You'll Love These Cookies

• Can be made in only 1 bowl
• Only 10 ingredients
• No strawberry extract or artificial flavors
• Soft and chewy with a crisp exterior
• Concentrated, fresh strawberry flavor
• Vibrant pink color

How to Make Vegan Strawberry Crinkle Cookies (with pictures!)

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Start by creaming together your vegan butter and granulated sugar with an electric hand mixer or stand mixer until light and fluffy. Beat in the strawberry powder, vanilla extract, nondairy milk, cornstarch, baking powder, baking soda and salt until ingredients are evenly distributed. Beat in flour until cookie dough just comes together. Do not over-mix. Chill dough for at least 1 hour.

Taking 2-3 tablespoons of dough at a time, roll the cookies first in granulated sugar followed by powdered sugar. Place balls of dough 2 inches apart on a baking sheet lined with parchment paper.

Place baking sheet on the center rack of an oven preheated to 350 degrees F (175 C) and bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making Perfect Vegan Strawberry Crinkle Cookies

1. Use Quality Ingredients: Choose high-quality vegan butter, freeze-dried strawberry powder, and nondairy milk for the best flavor and texture in your cookies.
2. Cream Butter and Sugar Well: Cream the vegan butter and granulated sugar together until light and fluffy. This process helps incorporate air into the dough, resulting in softer and more tender cookies.
3. Incorporate Strawberry Powder Carefully: Ensure that the freeze-dried strawberry powder is well mixed into the dough to evenly distribute its flavor and color. You can sift the powder into the bowl to reduce clumps.
4. Don't Skip Chilling!: After mixing the dough, chill it in the refrigerator for at least an hour to firm up the butter and prevent the cookies from spreading too much during baking. Chilled dough also makes it easier to roll into balls.
5. Use Pink Vegan Food Coloring Sparingly (if using): If you choose to use pink vegan food coloring to enhance the color of the cookies, add it gradually and sparingly. A couple of drops should be sufficient to achieve a light pink hue without altering the flavor.
6. Coat Dough Balls Thoroughly: Roll the chilled dough into balls and then coat them generously in both the granulated and powdered sugar. This creates the crinkled appearance on the surface of the cookies during baking.

Why are my Crinkle Cookies not Crinkling?

If your crinkle cookies are not forming the characteristic "crinkles" on the surface during baking, several factors may be at play. Here are some common reasons and solutions:

1. Dough Too Warm: If the dough is too warm when placed in the oven, it may spread too quickly, preventing the crinkles from forming. Ensure that the dough is thoroughly chilled before baking for the recommended time in the recipe. Solution: If the dough feels too soft or warm, return it to the refrigerator to chill for a bit longer before baking. You can also place the baking sheet with the dough balls in the freezer for a few minutes to firm up the dough.
2. Not Enough Coating: Insufficient coating of granulated sugar and powdered sugar on the dough balls can hinder the formation of crinkles. The sugar coating creates tension on the surface of the cookies, leading to cracks during baking. Solution: Roll the dough balls generously in a mixture of granulated sugar and powdered sugar before placing them on the baking sheet.
3. Over-mixed Dough: Over-mixing the dough can lead to the gluten in the flour becoming too developed, resulting in a dense and uniform texture rather than the desired crinkled appearance. Solution: Mix the dough until just combined after adding the dry ingredients. Avoid over-mixing, and stop mixing as soon as there are no more streaks of flour visible.
4. Improper Dough Consistency: If the dough is too dry or too wet, it may not spread and crack properly during baking. Solution: If the dough is too dry, add a small amount of nondairy milk, a teaspoon at a time, until the desired consistency is reached. If the dough is too wet, add a tablespoon of flour at a time until it firms up slightly.

Frequently Asked Questions

How to Store Vegan Strawberry Crinkle Cookies

To store vegan strawberry crinkle cookies and keep them fresh for as long as possible, follow these steps:

1. Cool Completely: Allow the cookies to cool completely on a wire rack after baking. This prevents condensation from forming inside the storage container, which can make the cookies soggy.
2. Choose an Airtight Container: Transfer the cooled cookies to an airtight container. This can be a cookie jar, a resealable plastic bag, or a container with a tight-fitting lid.
3. Store at Room Temperature: Store the container of cookies at room temperature in a cool, dry place. Avoid storing them in the refrigerator, as the cold temperature can dry out the cookies.
4. Freeze for Longer Storage: If you want to store the cookies for an extended period, you can freeze them. Place the cooled cookies in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Frozen cookies will keep for up to a month. To thaw, simply leave them at room temperature for a few hours or overnight.

By following these storage tips, you can enjoy your cookies at their best for days or even weeks after baking.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!

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More Vegan Strawberry Recipes

• Vegan Strawberry Rhubarb Pie
• Vegan Strawberry Banana Cake
• Vegan Strawberry Tiramisu Cupcakes
• Vegan Strawberry Rhubarb Scones