Grinch Crinkle Cookies (Vegan)
These vegan Grinch cookies are soft, chewy, fun and vibrant. They’re super easy to make and perfect for baking with kids.
With just a few days to spare until Christmas, I’m bringing you these vegan Grinch crinkle cookies! I recently posted my Grinch Rice Krispie treats recipe and thought it wouldn’t hurt to do a little cookie too.
I used my chocolate crinkle cookie recipe as as a guide, adding a little more flour and of course the vibrant green food colouring. The result was soft, chewy cookies with a fudgy texture. I think they look perfect for festive snacking!
Ingredients you’ll need
Here’s what you’ll need to make vegan Grinch cookies:
- Self-raising flour
- Vegan margarine
- Caster sugar
- Lemon extract
- Vanilla extract
- Soy milk
- Lime green food colouring
- Icing sugar
- Red Skittles or any other red vegan sweets
How to make Grinch crinkle cookies
Step 1:
Add 200g of self-raising flour to a large bowl and rub in 70g of vegan margarine. Then stir in 150g of caster sugar.
Step 2:
Mix 1 teaspoon of lemon extract and 1 teaspoon of vanilla extract into 2 tablespoons of soy milk. Add this to the bowl, along with 1/2 teaspoon of lime green food colouring.
Use a wooden spoon to mix everything together then use your hands to press it into a ball of dough. If the dough’s too try, add an extra splash of soy milk. If it’s too wet, add more flour.
Step 3:
Wrap or cover the dough and place in the fridge for 30 minutes. In the meantime, preheat your oven to 180°C and make sure you have a baking tray or two on hand.
Step 4:
After the dough has chilled, divide it into 12 equal pieces and roll into balls.
Step 5:
Pour 100g of icing sugar onto a plate and roll the balls of dough in it until evenly covered.
Gently flatten the balls to make thick discs and lay them out on your baking tray(s). Make sure to leave a little space to allow for spreading.
Step 6:
Bake for 10-12 minutes until crinkled. As soon as they come out of the oven, gently press a red Skittle into the centre of each one. It’s important to do this while the cookies are still warm so that it sticks into place.
Let the cookies cool completely before removing them from the tray, and enjoy!
Top tips for Grinch crinkle cookies
- Use vegan margarine, not the blocky type. The two produce different results, especially when it comes to cookies! I tested this recipe using vegan margarine so that is what I recommend.
- Lime green food colouring will give a more Grinchy colour than regular green. Just make sure that the one you use is vegan, as many are not. I used Colour Splash.
- Add the Skittles after baking. If you add them before, they will likely melt or crack. Adding them after baking when the cookies are still soft makes for a cleaner look, and they’ll stay in place perfectly fine once the cookies have cooled down.
That’s all for now. I hope you enjoy these Grinch crinkle cookies! If you find this post useful, please give it a share using the share buttons on this page. Happy baking! xo
Grinch Crinkle Cookies (Vegan)
Soft and chewy vegan Grinch crinkle cookies for Christmas.
Ingredients
- 200 g Self-raising flour
- 70 g Vegan Margarine
- 150 g Caster sugar
- 1 Teaspoon Vanilla extract
- 1 Teaspoon Lemon extract (or another teaspoon of vanilla extract)
- 2 Tablespoons Soy milk
- ½ Teaspoon Lime green food colouring (I recommend Colour Splash)
- 100 g Icing sugar
- 12 Red Skittles (or any other red vegan sweets)
Instructions
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Add the flour to a large bowl and rub in the margarine.
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Stir in the caster sugar.
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Mix the flavour extracts and soy milk together then add this to the mixture along with the food colouring. Mix with a wooden spoon then use your hands to press the mixture into a ball of dough. If the dough is too dry, add a little more soy milk. If it's too wet, add more flour.
-
Place the ball of dough in the fridge for 30 minutes to chill. In the meantime, preheat your oven to 180℃.
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After the 30 minutes are up, divide the dough into 12 pieces. Roll each piece into a ball.
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Put the icing sugar onto a plate and roll each ball of cookie dough in it until evenly coated. Gently press each ball into a thick disc.
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Place the cookies onto a baking tray, leaving a little bit of space in between to allow for spreading.
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Bake for 10-12 minutes until the cookies become crinkled. You'll know they're done when they no longer look "wet" in the middle.
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As soon as the cookies come out of the oven, while they're still soft, gently press a Skittle into the centre of each one. (Doing it this way prevents the Skittles from cracking or melting while baking.)
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Let the cookies cool completely before removing them from the tray.
Recipe Notes
- Store in an airtight container for up to 5 days.
