Vegan Red Velvet Crinkle Cookies
Hello & Happy Wednesday!!
I don’t know about you, but I love developing recipes for holidays. I find that there are more avenues to approach with creating the perfect concept and it leaves more room for creativity.
When I think of Valentine’s Day, I think of COLOR. I think.. RED (or pink!)
While I love a good red velvet cake and I’m from the south, this flavor had so much exposure in the past 5-7 years that for myself I became somewhat bored with the concept. However, when Valentine’s Day hits, I get this craving for all things red velvet!
What many don’t realize is that, there isn’t a ton of recipes you can produce that focus on red velvet. You can do cakes, brownies, cupcakes, or …cookies!! While I’m a very particular cookie person, aka they have to be light as a feather and buttery soft, I had the idea to make the perfect red velvet cookie!
What I love about this recipe, is that the cookie is amazing, even by itself, its made with a handful of ingredients, uses beets for color, has great aesthetic appeal, and is the perf effortless treat for Valentine’s Day. In all honesty the cream cheese icing was an afterthought, but an amazing one that put this concept over the top!
If you’re looking for the modern vegan V-Day treat, you need this recipe for vegan Red Velvet Crinkle Cookies with cream cheese icing!
Why this recipe rocks:
Great aesthetic appeal
Non vegan approved
Can be made in minimal time (8 mins to bake)
Curious to see just how easy they are to make?!
Watch this clip above!
Eat Drink Shrink
Yields 5-8 cookie sandwiches
25 minPrep Time
10 minCook Time
35 minTotal Time
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar (additional for the crinkle effect)
- 1/3 cup coconut oil, melted
- 1 tbs coco powder
- 1/2 cup beet powder or 2 tbsp natural red dye
- 1/2 cup almond milk, room temperature
- 1 1/2 teaspoons vanilla extract
- ½ cup butter
- 2 tablespoons cream cheese, softened
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour, baking powder, beet powder (optional) and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, melted coconut oil, almond milk, natural red dye (optional), and vanilla until creamy. Add flour and continue to mix until combined. Dough will thicken as you stir.
- Roll 2-tablespoon size scoops of dough into balls. Roll in powdered sugar and place onto prepared baking sheet. Flatten slightly with fingers to 1/2-inch thick. Bake cookies for 8-10 minutes. Do not over bake, as cookies won't turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.
- When cookies have completely cooled, prepare the frosting. In a medium bowl whip butter for 2-3 minutes minimum until very fluffy. Add cream cheese and vanilla extract and mix well on low. Gradually mix in powdered sugar with a sifter until completely combined. Spread frosting in between cooled cookies. Store in airtight container.