Soft, fudgy centers, crinkled snowy tops, and that dramatic red hue — what’s not to love? These Vegan Red Velvet Crinkle Cookies give you classic bakery vibes without any dairy or eggs. They look fancy, they taste indulgent, and honestly, they don’t ask for much.
I promise this recipe works. I test it on snack-hungry friends and picky kids, and everyone swoons. Ready? Let’s bake something that looks impressive but won’t eat your afternoon.
Quick Recipe Info (at a glance)
- Course: Dessert, Snack
- Cuisine: American
- Servings: 12 cookies
- Prep time: 20 minutes (active) — plus chilling 3–4 hours or overnight
- Cook time: 10–12 minutes
- Total active time: ~30 minutes
- Calories: ~134 kcal per cookie
Why these crinkle cookies rock (and why they’re vegan-friendly)
You get a crispy outside and a fudge-like center in each bite. The red velvet vibe comes from cocoa plus red color, while the flax “egg” and dairy-free butter keep everything vegan. Want to look like a pastry pro without pastry school? These cookies do the trick.
Curious why they crack? Simple: the dough spreads as it bakes beneath a thick coating of powdered sugar. The top sets and fractures into that pretty crinkle pattern. Neat, right?
Ingredients (exact — makes 12 cookies)
- ¾ cup (150 g) sugar
- ¼ cup dairy-free melted butter (vegan butter, or use canola/coconut oil as note)
- 2 tbsp ground flaxseed mixed into 6 tbsp water (flax “egg”)
- 1 tsp vanilla essence
- 1 tsp red food coloring (use organic/natural coloring if possible)
- 1½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup icing sugar (powdered sugar) for coating
Bold tip: Use organic natural red food coloring if you want cleaner color and fewer artificial ingredients.
Equipment — keep it basic
- Mixing bowls (small + medium)
- Measuring cups & spoons
- Silicone spatula or wooden spoon
- Baking sheet (rimmed) lined with parchment paper
- Wire rack for cooling
- Small bowl for icing sugar
- Oven preheated to 350°F (177°C)
No stand mixer? No problem. This recipe works perfectly with a bowl and a sturdy spatula.
Full method — step by step for Vegan Red Velvet Crinkle Cookies Recipe
1. Make your flax “egg”
Combine 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Stir, and set aside 5–10 minutes until it thickens. This replaces eggs and binds the dough.
2. Mix wet ingredients
In a medium bowl, stir ¾ cup sugar with ¼ cup melted vegan butter until smooth. Add the flax mixture, 1 tsp vanilla, and 1 tsp red food coloring. Stir until the color looks even.
3. Combine dry ingredients
In another bowl, sift 1½ cups flour, 2 tbsp cocoa powder, 1 tsp baking powder, and ½ tsp salt. Mixing the dry first avoids lumps and distributes the baking powder.
4. Bring dough together
Add dry ingredients to the wet bowl and mix until everything comes together. Don’t overmix — stop once you don’t see streaks of flour.
5. Chill the dough (important!)
Cover the bowl with cling wrap and chill 3–4 hours (or overnight). Chilling firms the dough so you can roll neat balls and helps the cookies keep a fudgy center. Yes, the wait matters.
6. Prep for baking
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Pour ½ cup icing sugar into a small bowl.
7. Shape & coat
Oil your hands lightly (prevents sticking). Roll chilled dough into 1-tablespoon balls, then roll them generously in icing sugar to coat all sides. The more powdered sugar, the prettier the crinkle.
8. Bake
Place cookie balls on the prepared sheet about 2 inches apart. Bake for 10–12 minutes. They will look slightly underbaked in the center — that’s perfect. Let them cool for 7–10 minutes on the sheet, then transfer to a wire rack.
Final result: crispy exterior, soft and fudgy inside. Yum.
Pro tips for best results (use these — trust me)
- Chill the dough for at least 3–4 hours. Don’t skip this unless you like flat cookies.
- Roll generously in powdered sugar for maximum crinkles.
- Don’t overbake. Remove when centers still look soft; they firm as they cool. Overbaking makes them dry.
- If dough is sticky, chill longer or oil your hands before rolling.
- Use a silicone spatula to scrape the bowl clean and avoid wasting dough.
- Swap butter: Use canola or coconut oil if vegan butter isn’t available. The texture changes slightly but stays delicious.
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Variations & creative twists
- Chocolate overload: Fold in ¼ cup vegan chocolate chips.
- Spiced velvet: Add ¼ tsp cinnamon for warmth.
- No-artificial color: Use beet powder or reduced raspberry powder for natural red hues. (Color will be subtler.)
- Mini cookies: Make ½-tablespoon balls for bite-size treats — adjust baking to 8–10 minutes.
Want to make them gluten-free? Replace AP flour with a 1:1 gluten-free blend and check texture; you may need a touch more liquid.
Storage & make-ahead
- Room temp: Store in an airtight container for up to 1 week.
- Fridge: Keep them chilled for up to 10 days (they firm more).
- Freeze: Flash freeze on a sheet, then transfer to a bag for up to 3 months. Thaw at room temp.
Make ahead: You can form dough balls, freeze them unbaked, and bake from frozen with an extra minute or two.
Nutrition (approximate per cookie)
- Calories: 134 kcal
- Carbs: 30 g
- Protein: 2 g
- Fat: 1 g (Saturated fat ~0.1 g)
- Fiber: 1 g
- Sugar: 17 g
- Sodium: 133 mg
- Iron: ~1 mg
These numbers serve as a friendly estimate so you can plan your snack attack responsibly.
Some Problem And Solutions
- Cookies spread too much? Chill dough longer and check your oven temp (an oven thermometer helps).
- Cookies dry and crumbly? Reduce bake time by a minute or add a tablespoon of non-dairy milk next time.
- Color too pale? Add a pinch more natural food coloring or a smidge more red dye.
- Crinkles absent? Coat balls in more powdered sugar and don’t flatten them before baking.
Serving ideas & occasions
- Plate these with a mug of hot cocoa for cozy nights.
- Pack them for school lunches or picnic treats.
- Gift a dozen in a pretty tin — they travel well and look impressive.
- Use them as cookie sandwich bases with vegan cream cheese frosting for parties.
A little baking honesty (my experience)
I once rushed and skipped the chill step to prove a point. The cookies flattened and looked sad. Lesson learned: chill matters. Also, my kids declared the ones with extra chocolate chips “clearly superior,” so decide where you stand on that controversy 😉 FYI, I prefer them slightly underbaked for that fudgy center — but I won’t judge you if you like them crisp.
Final thoughts — go make them!
These Vegan Red Velvet Crinkle Cookies give you that bakery-style drama with zero animal ingredients. They hold up well, freeze beautifully, and make a great gift or everyday treat. Bold takeaway: follow the chill step, roll heavily in powdered sugar, and keep an eye on the bake time
Vegan Red Velvet Crinkle Cookies
Ingredients
Equipment
Method
- Make your flax “egg”
- Combine 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Stir, and set aside 5–10 minutes until it thickens. This replaces eggs and binds the dough.
- Mix wet ingredients
- In a medium bowl, stir ¾ cup sugar with ¼ cup melted vegan butter until smooth. Add the flax mixture, 1 tsp vanilla, and 1 tsp red food coloring. Stir until the color looks even.
- Combine dry ingredients
- In another bowl, sift 1½ cups flour, 2 tbsp cocoa powder, 1 tsp baking powder, and ½ tsp salt. Mixing the dry first avoids lumps and distributes the baking powder.
- Bring dough together
- Add dry ingredients to the wet bowl and mix until everything comes together. Don’t overmix — stop once you don’t see streaks of flour.
- Chill the dough (important!)
- Cover the bowl with cling wrap and chill 3–4 hours (or overnight). Chilling firms the dough so you can roll neat balls and helps the cookies keep a fudgy center. Yes, the wait matters.
- Prep for baking
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Pour ½ cup icing sugar into a small bowl.
- Shape & coat
- Oil your hands lightly (prevents sticking). Roll chilled dough into 1-tablespoon balls, then roll them generously in icing sugar to coat all sides. The more powdered sugar, the prettier the crinkle.
- Bake
- Place cookie balls on the prepared sheet about 2 inches apart. Bake for 10–12 minutes. They will look slightly underbaked in the center — that’s perfect. Let them cool for 7–10 minutes on the sheet, then transfer to a wire rack.
- Final result: crispy exterior, soft and fudgy inside. Yum.
Notes
Pro tips for best results (use these — trust me)
- Chill the dough for at least 3–4 hours. Don’t skip this unless you like flat cookies.
- Roll generously in powdered sugar for maximum crinkles.
- Don’t overbake. Remove when centers still look soft; they firm as they cool. Overbaking makes them dry.
- If dough is sticky, chill longer or oil your hands before rolling.
- Use a silicone spatula to scrape the bowl clean and avoid wasting dough.
- Swap butter: Use canola or coconut oil if vegan butter isn’t available. The texture changes slightly but stays delicious.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.