Year after year I’ve been baking up imperfect batches of vegan crinkle cookies every holiday season. They were generally pretty delicious, but they weren’t the crinkle cookies I loved as a kid. Every cookie was either too flat, or to crumbly, or the powdered sugar coating would sink into the cookie and ruin the whole crinkle effect. (That batch was so tasty that my husband encouraged me to share the recipe anyway and call them smooth cookies.) I’m happy to say that I finally mastered this recipe. These crinkle cookies were perfect. Chocolatey and chewy and delicious…and just look at those crinkles! I have a few tricks up my sleeve for getting them just right. Come along and I’ll show you how!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Tempting as it may seem, don’t skip the step of chilling your cookie dough! Chilling is important to give your cookies structure, and without it they’ll end up flat and sad looking. Once your dough has finished chilling, you’re ready to make the cookies. Roll the dough into balls. Use a cookie scoop or a tablespoon to measure and get them nice and round. Then roll each ball in granulated sugar followed by powdered sugar. Place them on a baking sheet and pop them in the oven to bake! Tip: Rolling the cookies in granulated sugar first will prevent the powdered sugar from sinking into them after they’re baked. It’s an important step to achieving that classic crinkly appearance! Place the baking sheets on cooling racks and let the cookies cool for at least a few minutes, until they’re fully set. At that point you can transfer them directly to the racks to finish cooling. Feel free to sneak a taste while they’re still warm — it’ll be extra soft and a little gooey!
More Vegan Holiday Cookies
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