Vegan Strawberry Crinkle Cookies
Soft, chewy vegan strawberry cookies rolled in both granulated and powdered sugar prior to baking to give them their signature crinkly tops!
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
1 c vegan butter
1 1/4 c granulated sugar
1/4 c freeze dried strawberry powder*
1 tsp vanilla extract
2 tbsp nondairy milk
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 c all purpose flour
a couple drops pink vegan food coloring (optional)*
1/4 c granulated sugar, for rolling
1 c powdered sugar, for rolling
Instructions
- Cookie Dough: Cream together vegan butter and granulated sugar in a large bowl with an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Add the strawberry powder, vanilla extract, nondairy milk, cornstarch, baking powder, baking soda and salt to the bowl. Beat until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 2 days.
- Prep: Preheat over to 350 degrees F (175 C) and line a baking sheet with parchment paper. Place the granulated sugar in one bowl and the powdered in another.
- Coat: Taking about 2-3 tablespoons of cookie dough at a time, roll into a ball between your hands. Roll the cookie dough in the granulated sugar until evenly coated. Transfer to the bowl with the powdered sugar and roll around until the dough is thoroughly coated. Place coated cookies onto the prepared baking sheet about 2 inches apart.
- Bake: Place baking sheet on center rack of preheated oven and bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*Freeze dried strawberry powder is exactly what it sounds like. If you can’t find it locally and don’t want to order it, it’s very easy to make your own. Simply pulse freeze dried strawberries in a food processor until powdered. Pass through a fine mesh sieve to remove the seeds.
*If you’d like for your cookie to have a more intense pink color, consider adding a small amount of pink vegan food coloring. The amount you need to use will vary depending on the strength/quality of the dye. Start with only 1 drop!
*It is important to coat your cookies very well with both granulated and powdered sugar prior to baking. This will keep the sugar from absorbing into your cookies when baking. If this does occur don’t worry! Simply sift some additional powdered sugar onto your baked cookies.
Find it online: https://censoredbaker.com/vegan-strawberry-crinkle-cookies/
