Red Velvet Crinkle Cookies

Festive and fun red velvet crinkle cookies are perfect for Christmas baking. With a snowy coating of icing sugar, a perfectly crinkled top and the combination of chocolate with an undertone of vanilla, these holiday favourite cookies will be sure to be a crowd favourite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 153kcal

Author Sally

Ingredients

½ cup (125 grams) dairy-free butter
½ cup brown sugar
½ cup white sugar
2 teaspoons vanilla
1 egg room temperature
red food colouring
1 ½ cups plain flour
2 tablespoons cocoa powder
1 teaspoon bicarbonate of soda

For rolling

½ cup white sugar
½ cup icing sugar

Instructions

Preheat oven to 180°C and line 2 large baking trays with baking paper.
In a large bowl, beat dairy-free butter, brown and white sugar until creamy with an electric hand mixer or a stand mixer with the paddle attachment fitted. Add in the egg and vanilla and continue to beat until light and fluffy. Beat in desired amount of red food colouring to give the mixture a bright red colour.
In a separate bowl, sift flour, cocoa powder and bicarb together and stir to combine. Add the dry ingredients to the wet, and mix until a dough forms.
Using a tablespoon or a cookie scoop, roll balls of dough before first rolling the dough ball in a small bowl of white sugar to coat, and then into a bowl of icing sugar, until the outside of the ball is coated.
Place the balls of dough evenly apart on the baking tray, ensuring there is enough space for the cookie to spread. Bake for 10-12 minutes. The cookies will still be soft when removed from the oven, so let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
These cookies are best eaten on the day of baking, but can be stored in an airtight container in a cool, dry place for up to three days if required.

Notes

I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

If the dough is a little sticky when you go to roll into balls, you can chill the dough for 30 minutes in the fridge.

Nutrition