I’m kicking off my first holiday cookie recipe with one of the classics, the famous crinkle cookies! These are perfect for your next cookie swap, holiday party, or for Santa! These cookies are rich and fudgy, everything you want in a crinkle cookie. I guarantee that you will go for seconds, perhaps even thirds! The best part is that these are easy and simple to make, and you can freeze the dough and have a special treat when you have a chocolate craving!

These cookies are one of my mom’s favorite cookies, and I really wanted to dedicate this one to her. If I was back home, I would definitely deliver a box of these cookies for her! Most crinkles I’ve had in the past had a good flavor, but they were a bit dry and chalky. So when I tested these I made sure that they were fudgy and gooey, almost brownie-like. I’m probably biased, but these are really good, and it hit all the checkmarks for me! If you don’t believe me, try it out for yourself!

Pro Tips:

• Weigh out your ingredients: I highly recommend weighing your ingredients out, especially the flour. Too much flour can make the dough very dry and crumbly.
• What cocoa powder to use? I prefer dutch-processed cocoa powder, it is darker and less acidic than natural cocoa powder. The most common dutch-processed cocoa powder in the grocery stores is the Hershey’s Special Dark.
• Why do you need to chill the dough? The dough needs time to rest in the fridge, it is a VERY soft dough, and chilling it will firm it up and make it easier to handle. You can also freeze these!
• Coating the dough: Tossing the dough in granulated sugar first, and then the powdered sugar will produce the perfect crackly exterior and keeps the powdered sugar in place!

If you tried this recipe, let me know in the comments below, and don’t forget to rate it! Or you can share and tag me on Instagram @flouredframe. 

Happy Holidays!

Vegan Crinkle Cookies

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• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These are perfect for your next cookie swap, holiday party, or for Santa! These cookies are rich and fudgy, everything you want in a crinkle cookies. I guarantee that you will go for seconds, perhaps even thirds! 

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Ingredients

Scale 1x2x3x

• ½ cup (136g) – dutch-processed cocoa powder 
• ¾ cup + 2 tablespoons (195g) – granulated sugar
• ½ cup + 1 tablespoon (138ml) – vegetable oil
• ¼ cup (60ml) – soy milk
• 1 teaspoon – vanilla extract
• 1 cup + 2 tablespoon (140g) – all-purpose flour
• 1 teaspoon – baking powder
• 1 ½  teaspoon – instant espresso powder (optional)
• ½ teaspoon – salt

For Dusting:

• 1 cup (120g) – powdered sugar
• 1/2 cup (115g) – granulated sugar

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Instructions

1. In a large bowl, sift together flour, baking powder, and salt.
2. In a bowl of a stand mixer, fitted with a paddle attachment, add in the oil and sugar and mix together while scraping down the bowl halfway until fully combined. 
3. Add in cocoa powder and espresso powder (if using) and gently mix on low. 
4. Next, add in the milk and vanilla and continue to mix.
5. Finally, add in the flour mixture, mix on low, scrape the bowl halfway through and continue until well combined.
6. Cover the bowl with plastic wrap and refrigerate overnight. (See notes)
7. The next day, preheat oven to 350° Fahrenheit, while you wait, prep two bowls one with powdered sugar and one with granulated sugar. Also, line a baking pan with parchment paper.
8. Remove the dough from the fridge. It should be firm, but not hard. Using a small cookie scoop or a tablespoon, scoop out the chilled dough and roll out into a roughly 1 inch (2.5 cm) ball with the palm of your hands. If it seems a little “oily” that is normal.
9. Roll the cookie dough in the granulated sugar first, and then in the powdered sugar. Place the cookies on the baking pan, leaving 2 inches of space in between. (See notes)
10. Bake for 10-12 minutes. After, remove the cookies from the oven. They should look under baked, but leave them on the baking pan, as they will continue to bake out of the oven. Allow to cool fully and enjoy!

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Notes

• This dough needs to be chilled overnight, it helps develop the flavor alongside making the cookie dough easier to handle. 
• Rolling the cookies in the granulated sugar before the powdered sugar produces the perfect crackly exterior, and it also keeps the powdered sugar in place!

Keywords: vegan, cookies, holiday recipe, chocolate