Red Bean Crinkle Cookies
These pretty red crinkle cookies are flavored with a heaping serving of store bought Japanese red bean paste. No dough chilling required!
- Prep time
- 20 min
- Cook time
- 11 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stick unsalted butter (1/2 cup)
- 1 cup sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp kosher salt
- 1 eggs
- 1 cup Japanese smooth red bean paste (koshian)
- 2 cups flour
- 1/2 tsp almond extract
- 2 drops red gel food coloring (optional)
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- 1
Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- 2
Cream room temperature butter with sugar, baking powder, baking soda, and salt.
- 3
Add in egg and red bean paste and mix until homogenous.
- 4
Add in flour, slowly mixing until all ingredients are incorporated.
- 5
Add almond extract and red food coloring (if using) and mix until the red color is evenly spread throughout the dough.
- 6
Set dough aside while you place the granulated sugar and powdered sugar in separate bowls.
- 7
Scoop a 1.5-2 tbsp ball of dough. I like to use a 2 tbsp cookie scoop, but if you don't have one, aim for about the size of a ping pong ball. (Note: If your kitchen is too hot or your butter was too soft, you may have trouble shaping your dough into balls without making a mess. In that case, stick your dough in the fridge for 15-20 minutes before trying again.)
- 8
Roll the ball of dough in the granulated sugar, then the powdered sugar. Place on the baking sheet and repeat for the rest of your cookie dough.
- 9
Bake cookies for 11-12 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.