Eggless Green, Red, Chocolate Crinkle Cookies

Today I am sharing with you all another Christmas Special cookies recipe in 3 different colours and flavours – Red Velvet, Green Vanilla and Chocolate. Crinkle is a clearly visible crack, and as the name suggests these cookies have cracks on them 🙂

These Eggless Chocolate Crinkle Cookies are cakey and fudgy on the inside, and crispy on the outside. What is Christmas without some freshly baked nice colorful eye-catching cookies. Below is the recipe video 😌

Let’s start with the written recipe.

Wet ingredients (Common for all three variants)

1/4 tsp vanilla essence
2 tbsp milk
3 tbsp butter
1/2 cup sugar
1/2 tbsp powdered flax seeds
Pinch salt (avoid if using salted butter)

Dry Ingredients – Red Velvet Crinkle Cookies

3/4 cup all purpose flour
3 tbsp custard powder
1/2 tsp baking powder
1/2 cup powdered sugar
1/2 tbsp Cocoa
Few drops deep red color

Ingredients – Green Vanilla Crinkle Cookies

3/4 cup all purpose flour
3 tbsp custard powder
1/2 tsp baking powder
1/2 cup powdered sugar
Few drops green color

Ingredients – Eggless Chocolate Crinkle Cookies

3/4 cup all purpose flour
4 tbsp Cocoa powder
1/2 tsp baking powder
1/2 cup powdered sugar

Method

1. Sieve the dry ingredients together and keep aside
2. First whip the butter and sugar together till fluffy. Add the vanilla, flax powder, milk and salt and whip it well.
3. Fold the dry ingredients into the wet ingredients with a spatula. If using hands use only fingertips to bring together the dough, gluten should not be released.
4. Cover well and refrigerate the dough for at least an hour.
5. After an hour of chilling , use a scoop or a tbsp measuring spoon to scoop out equal portions of the dough. Make balls of the dough and roll them in icing sugar.
6. If you don’t have icing sugar, grind 1 cup of sugar and 1 tbsp of cornstarch together. Sieve it well and Icing sugar is ready.
7. Again chill the shaped cookies for 10 mins. Meanwhile preheat the oven at 180 C.
8. Sprinkle some more icing sugar on the cookies if needed. There must be a nice thick layer of sugar on the cookies. Then only when the cookies expand on baking, cracks will be visible clearly.
9. Place the cookies 2″ apart on the baking tray. Bake at 180 C for 16 – 18 mins. Cool them completely and then store them for in airtight jar for a week.
10. If you like more sweet cookies, you can prees the cookies upside down in icing sugar to form clear white layer on them, and cracks or crinkles will be visible more clearly. I didn’t do it though.