Description
These vibrant red crinkle cookies are the perfect vegan Valentine’s treat! With their soft, fudgy centers and snowy powdered sugar coating, they’re irresistible holiday cookies that bake up perfectly every time. Made with simple ingredients including cake mix, these cookies come together in minutes.
Ingredients
Scale
- 1 pack (432g) white cake mix (Betty Crocker)
- 3 teaspoons Ener-G egg replacer
- 4 tablespoons water (to replace 2 eggs)
- ⅓ cup sunflower oil
- ⅓ cup powdered sugar (for rolling)
- Red food coloring (as needed)
Instructions
- In small bowl, whisk egg replacer with water until frothy. Let sit 2 minutes to thicken.
- In mixing bowl, combine cake mix, oil, and prepared egg replacer. Add red food coloring until desired vibrant color is achieved.
- Chill dough for 30 minutes to firm up.
- Preheat oven to 177°C (350°F) and line baking sheets with parchment.
- Place powdered sugar in shallow bowl. Roll dough into 2.5cm (1-inch) balls, then roll thoroughly in powdered sugar.
- Bake 10-12 minutes until cookies spread and develop signature cracks. Cool 5 minutes before transferring to racks.
Notes
Tips: For deeper red color, use gel food coloring. Substitutions: Regular eggs can replace egg replacer (use 2 large eggs). Storage: Keep in airtight container up to 1 week. Cookies freeze well for up to 3 months.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: B
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 10g
- Sodium: 124mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan cookies, Valentine treats, crinkle cookies, cake mix cookies