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!
Ingredients
- 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
For rolling:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- Cream room temperature butter with sugar, baking powder, baking soda, and salt.
- Add in egg and red bean paste and mix until homogenous.
- Add in flour, slowly mixing until all ingredients are incorporated.
- Add almond extract and red food coloring (if using) and mix until the red color is evenly spread throughout the dough.
- Set dough aside while you place the granulated sugar and powdered sugar in separate bowls.
- 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.)
- 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.
- Bake cookies for 11-12 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.
Video
Notes
- Red bean paste has a very mild flavor that pairs well with almond extract, but you can always omit the extract or substitute for vanilla if needed.
- The red food dye is optional, but without it, you won't get a vibrant red color for your crinkle pattern.
- If you live in an extremely humid environment, you may have difficulty getting the powdered sugar to stay in a crinkle pattern.
- Feel free to substitute ogura an (chunky red bean paste) for koshian if you'd like more pieces of red bean.