Soft crinkle cookies are infused with the flavor and sweetness of sweet red bean paste is amazingly good. The recipe can be made with egg or without egg.
I always have sweet red bean paste in stock. I usually make a large batch and then portion it out into smaller portions and freeze. So I was craving for crinkle cookies and I want to use up my red bean paste stash and that’s how these sweet red bean paste crinkle cookies are created 🙂
I also like to use it as a filling for steamed buns like dou sha bao, a pastry such as Shanghai mooncake, a dessert such as mochi rolls with red bean paste, a dumpling such as sago crystal dumpling, breakfast waffles like sweet red bean mochi waffles. The possibilities are pretty endless actually!
1. All-purpose flour
I use unbleached all-purpose flour. You can use regular bleached all-purpose flour too. Try not to substitute with cake flour or pastry flour as the texture will be too crumbly
2. Sweet red bean paste
I use my homemade sweet red bean paste. If you like a chunkier version, try this sweetened red beans instead. I like to be able to bite into little soft pieces of red beans too
3. Butter or coconut oil
Use softened unsalted butter. I use softened coconut oil (not melted) and it works well too
I use a large egg, about 55 grams with the shell
I use regular granulated sugar. You can also use monk fruit sweetener or allulose or other Keto-friendly sweeteners
6. Vanilla extract
7. Aluminum-free baking powder
It just improves the taste in baking good compared to using regular baking powder
How to make sweet red bean paste crinkle cookies
1. Place the dry ingredients in a mixing bowl and whisk to mix. Set aside.
2. Cream the softened butter or coconut oil and sugar until creamy, about 2 minutes over medium speed.
3. Add red bean paste and beat for another minute
4. Add room temperature egg and vanilla extract. Stop halfway and scrape the side of the bowl
5. Turn the speed to low and gradually add the flour mixture in 3 batches and let it mix until just combined.
6. Don’t overwork the dough. The dough will be sticky at this point
7. Preheat oven at 325 F. Scoop about 1 Tbsp of the cookie dough out. Roll it into a ball and place them on a baking sheet lined with parchment paper, about 2 inches apart. Spray your palms with some cooking spray if the dough gets a bit sticky
8. Roll each one in granulated sugar first and then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won’t get the crinkle effect. Roll them several times to make sure each ball is well-coated or the confectioners’ sugar will not show much after baking
9. Pop them into the oven, 3rd rack from the top. Let them bake for 13 minutes for really soft cookies or 14-15 minutes if you want them crispier on the outside. They will still appear to be very soft when you pull them out from the oven.
10. Let them cool on the baking sheet for 5 minutes then transfer to a cooling rack to let them cool down completely. They will firm up a bit as they cool down. The inside is still soft
These cookies are not overly sweetened. Some of you may find that it may not be sweet enough for you, so feel free to adjust the amount of sugar to your preference. I don’t like my cookies and cakes too sweet 🙂
1. Make sure you coat the cookies in granulated sugar first and then heavily coat with icing sugar/powdered sugar
2. Cookies appear to be very very soft when they first out from the oven. Let them cool down on the baking sheet first before gently moving to a cooling rack. They will firm up further as they cool down, so keep that in mind
3. For vegan version, simply replace butter with coconut oil or vegan butter
How to store baked crinkle cookies
1. Let the crinkle cookies cool down completely and then transfer to an air-tight container
2. You can also freeze them by putting them in a freezer bag. Simply thaw in the fridge before serving
How to store unbaked crinkle cookies dough
1. Shape the dough into a disc. Wrap tightly in a cling wrap and then put inside a freezer bag.
2. Simply thaw in the fridge and then proceed to shape the cookies and coat in icing sugar and bake according to the instruction
Did you make this soft sweet red bean paste crinkle cookies recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Soft Sweet Red Bean Paste Crinkle Cookies (Egg or Eggless)
- 125 gr red bean paste you can use store-bought too
- 113 gr butter softened, or margarine for vegan
- 100 gr sugar
- 100 gr brown sugar
- 2 large egg (room temperature) about 55 grams with the shell, omit for eggless version
For eggless crinkle cookies:
- 2 Tbsp finely ground flax seeds
- 6 Tbsp water
For eggless version:
- Mix the ground flax seeds with 3 Tbsp of water and let it sits for 10 minutes
Prepare cookie dough:
- Place the dry ingredients in a mixing bowl and whisk to mix. Set aside. Cream the softened butter and both sugar until creamy, about 2 minutes over medium speed. Add room temperature egg (for egg version) or soaked flax seeds (for eggless version). Stop halfway and scrape the side of the bowl. Add red bean paste and beat for another minute
- Turn the speed to low and gradually add the flour mixture in 3 batches and let it mix until just combined. Don't overwork the dough. The dough will be very sticky at this point. Do not be tempted to add more flour
- Cover the cookie dough and let it chill in the fridge for at least 4 hours or overnight is best if you have the time
Shape the cookies:
- Preheat oven at 325 F (160 C). When the oven is done preheating, scoop about 1 Tbsp of the cookie dough out. The dough is still sticky but easier to handle because it's cold. Roll it into a ball and place them on a lined cookie sheet
- Roll each one in granulated sugar first and then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won't get the crinkle effect. Roll them 2 times in icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking
- Put the baking sheet into the oven, 3rd rack from the top. Let them bake for 13 minutes for really soft cookies or 15 minutes if you want them crispier on the outside. They will still appear to be very soft when you pull them out from the oven. Let them cool on the baking sheet for 5 minutes then transfer to a cooling rack. They will firm up a bit as they cool down.