Happy December Everyone.
Let the Christmas cookie baking commence!
I’m starting this year off big with…
I love Christmas cookies; it might be my favorite thing about the holiday (unless chocolate truffles are under a different category, then I’d have to say chocolate truffles are my favorite part about Christmas). I have been preparing for a whole new batch of Christmas recipes since last January and first on my list were these Red Velvet Crinkle Cookies, an idea inspired by this picture I found on Pinterest.
Exactly one year ago I posted the first crinkle cookie recipe I had ever developed: Chocolate Peppermint Crinkle Cookies. After getting the recipe down I made a large batch in preparation for Jason’s family’s upcoming week-long stay. Before sticking them in the freezer, Jason and I enjoyed a few (Jason proclaiming they were the best cookies he’s ever had), then made a pact to save the rest for Christmas. They were long gone by the time his family arrived on Christmas Eve.
So I whipped up another batch, this time Jason and I pinkie-swearing that they would last longer, suspiciously watching on another every time one of us had to take a trip down to the basement.
I tried not to make the same mistake with these Red Velvet Crinkle Cookies, freezing most of the dough unbaked. But when Jason bit into a fresh-out-of-the-oven Red Velvet Cookie he proclaimed, “These are the best cookies I’ve ever had!” and now I’m thinking I’m going to have to keep my eye on the frozen dough as well.
Chewy on the inside, crisp on the outside, and outlined with the beautiful crinkle cracks, these Red Velvet Cookies are certain to be a hit at your holiday gatherings.
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan butter (I used Earth Balance Buttery Sticks)
- 1 1/4 cup granulated sugar
- 3/4 cup applesauce
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tbsp red food coloring*
- 1 cup vegan white chocolate chips (optional)
- 1 cup powdered sugar
- 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 1/4 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.
- With mixer running, slowly add the dry ingredients to bowl, scraping sides as necessary until all the dries are combined. Fold in chocolate chips.
- Cover dough with plastic wrap and refrigerator for at least 2 hours until dough is firm enough to form balls.
- Preheat oven to 350 degrees Fahrenheit. Place powdered sugar in a low bowl and roll cookie batter into balls about 1 heaping tablespoon in size. Generously coat them in powdered sugar and place them on a parchment-lined baking tray. Bake for 10-12 minutes.
- *Not all food coloring is vegan, make sure to check the label for Cochineal (coloring derived from insects).