Red Velvet Crinkle Cookies (2024)

5 from 10 votes

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 2 hours hours

Total Time: 20 minutes minutes

Author: Sarah McMinn

• 3 cups all-purpose flour
• ¼ cup cocoa powder
• 1 tbsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• ¾ cup vegan butter, I used Earth Balance Buttery Sticks
• 1 ¼ cup granulated sugar
• ¾ cup applesauce
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 tbsp. red food coloring*
• 1 cup vegan white chocolate chips, optional
• ½ cup granulated sugar, for coating
• ½ cup powdered sugar, for coating

US Customary - Metric

• In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

• In a stand-up mixer, using the paddle attachment, beat vegan butter and sugar until light and fluffy. Add applesauce ¼ cup at a time, scraping down the sides of the bowl as necessary until well combined. Beat in vanilla extract, apple cider vinegar, and red food coloring. The mixture will look curdled at this point.

• With the mixer running, slowly add the dry ingredients to the bowl, scraping sides as necessary until all the dries are combined. Add the chocolate chips, if using, and beat until just combined.

• Cover the dough with plastic wrap and refrigerator for at least 2 hours until dough is firm enough to form balls.

• Preheat the oven to 350 degrees Fahrenheit. Place granulated sugar in a shallow dish. Place the powdered sugar in a second shallow dish. Roll cookie dough into balls about 1 heaping tablespoon in size. Generously coat them in granulated sugar first, and then powdered sugar until they are completely coated. Place them on a parchment-lined baking tray and bake for 10-12 minutes.

• Remove from oven when cookies are slightly underdone. This is key to keep them fudgy. Let cookies cool for 10 minutes before transferring them to a wire cooling rack to cool completely.

• Serve or store in an airtight container at room temperature for up to 5 days.

Serving and Storing - Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.

Make in Advance -If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!

Recipe Tips

1. Make sure to chill your dough for at least 2 hours before baking. This allows the dough to be more moldable.
2. When rolling your crinkle cookies, roll them in granulated sugar first before rolling them in powdered sugar for the PERFECT crinkle every time.
3. Vegan white chocolate chipsmake a great addition. You canbuy them online here.
4. Pull cookies out when they are slightly underdone. I found 11 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.