Name: Red Velvet Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup vegan butter, at room temperature; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 (3.9 oz) cup unsweetened applesauce; 1 teaspoon vanilla extract; 1–2 tablespoons red food coloring (adjust as needed); 2 cups all-purpose flour; 1/4 cup cocoa powder; 1 1/2 teaspoons baking powder; For the coating:; 1/2 cup powdered sugar

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These red velvet crinkle cookies are thick, fudgy, and irresistibly festive—perfect for holidays or any time you’re craving a rich, chocolaty treat. Completely egg-free and dairy-free, they’re a great option for those with dietary restrictions without compromising on flavor or texture. With a crackly powdered sugar coating and vibrant red hue, these cookies are as beautiful as they are delicious.

Red Velvet Crinkle Cookies

Why You’ll Love This Recipe

These red velvet crinkle cookies are:

Vegan-friendly with no eggs or dairy
Soft and fudgy on the inside with a crisp crinkle coating
Easy to make with pantry-friendly ingredients
Beautifully festive—great for Valentine’s Day, or cookie exchanges
Kid-friendly and freezer-friendly
Rich in chocolate flavor with a hint of cocoa
Customizable with mix-ins like chocolate chips or nuts
Mess-free baking—no chilling required
Quick to bake, perfect for last-minute treats
Perfect for gifting in cookie boxes or party trays

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

½ cup vegan butter, at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 (3.9 oz) cup unsweetened applesauce
1 teaspoon vanilla extract
1–2 tablespoons red food coloring (adjust as needed)
2 cups all-purpose flour
¼ cup cocoa powder
1½ teaspoons baking powder

For the coating:

½ cup powdered sugar

Directions

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
Add the applesauce, vanilla extract, and 1 tablespoon of red food coloring. Mix until well combined. Add more coloring for a deeper red, if desired.
In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Place the powdered sugar in a small bowl and set next to your prepared baking sheet.
Using a tablespoon or small cookie scoop, scoop the dough into your hands and roll into a ball.
Roll each dough ball heavily in powdered sugar until completely coated—do not shake off excess. Place on the baking sheet.
Repeat with remaining dough, spacing cookies a couple of inches apart.
Bake for 10–12 minutes until the tops are crinkled and the edges are set.
Remove from oven and let cool on the baking sheet. Cookies will be soft in the center—let them cool to firm up.

Servings and timing

This recipe makes 24 cookies.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

Add chocolate chips: Mix in ½ cup of dairy-free chocolate chips for extra richness.
Nutty version: Add chopped pecans or walnuts to the dough for crunch.
Gluten-free: Use a 1-to-1 gluten-free flour substitute.
Extra cocoa: For a more intense chocolate flavor, increase cocoa powder to 1/3 cup.
Mini crinkle cookies: Use a teaspoon-sized scoop for bite-sized versions (adjust baking time to 8–10 minutes).
Holiday twist: Add a drop of peppermint extract or sprinkle with crushed candy canes.

Storage/Reheating

Room temperature: Store cookies in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Dough storage: You can also freeze dough balls (without powdered sugar) and coat before baking.

FAQs

Are these cookies vegan?

Yes, this recipe is entirely vegan—no eggs or dairy products are used.

What does the applesauce do in this recipe?

It acts as an egg substitute, adding moisture and helping bind the dough.

Can I make the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 24 hours. Let it sit at room temperature slightly before rolling.

Why didn’t my cookies crack on top?

Make sure the powdered sugar coating is thick and your oven is fully preheated. Undercoating or too much moisture in the dough can prevent cracking.

Can I use natural food coloring?

Yes, though the red may not be as vibrant. Beet powder or natural dyes can be used as an alternative.

Do I need to chill the dough?

No chilling is required, making this a fast and convenient cookie recipe.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend for similar results.

Will the powdered sugar melt into the dough?

If the dough is too warm or the sugar coat is too thin, it may absorb. Ensure dough is not overly warm and coat heavily for a crinkled look.

Can I make them bigger?

Yes, use a larger scoop and increase the bake time by 2–3 minutes, checking for doneness.

Are these cookies soft or crunchy?

They are soft and fudgy in the center with slightly crisp edges.

Conclusion

These red velvet crinkle cookies are a stunning and satisfying treat, combining rich chocolate flavor with festive flair—all without eggs or dairy. Whether you’re baking for the holidays, a party, or just to satisfy a sweet tooth, these cookies are a must-try. Quick, simple, and oh-so-good, they’re sure to become a new favorite in your baking rotation.