Vegan Christmas Crinkle Cookies

Updated: Oct 26, 2018


Dry Ingredients:

  • 1½ Cup All Purpose Flour

  • 1 Tablespoon Cocoa Powder

  • 1 teaspoon Baking Soda

  • 1 teaspoon Baking Powder

  • ¼ teaspoon Salt

Wet Ingredients:

  • ½ Cup Vegan Butter

  • ¾ Cup White Sugar

  • 3½ teaspoons Red Food Coloring

  • 2 teaspoons Vanilla Extract

  • 3 Tablespoons Maple Syrup or Agave

  • 2 Tablespoons Non-Dairy Milk of Choice

  • ½ Cup Powdered Sugar

Heat oven to 350. In a bowl mix all the dry ingredients together. Whisk everything up until is is completely mixed. In a separate bowl cream the vegan butter and sugar until it is fluffy. Then add in the rest of the wet ingredients to the butter/sugar. Mix it well until the food coloring is well blended into the ingredients. Add the wet ingredients to the dry ingredients and stir until the dough forms and all of the food coloring is mixed into the flour. 

In a separate bowl pour in the powdered sugar. Ball the red velvet dough and toss them in the powdered sugar. Put the powdered sugar covered dough on a parchment lined cookie sheet. Using the back of a measuring cup push down slightly on the top of the cookies until they have a little flat surface. Do this until you are out of dough. 

Bake the cookies for 10-12 minutes. Remove from the oven and let cool for 10 minutes. Then serve!


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