Sweet Red Bean Paste/ Anko Crinkle Cookies (with Egg or Eggless)
Servings: 20 cookies
Calories: 172kcal
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.
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Ingredients
Dry ingredients:
- 225 gr all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt omit salt if using margarine
Optional (to add red color) - use either one:
- 1 tsp red yeast rice powder for coloring
- Tiny drop of red food gel
Wet ingredients:
- 113 gr red bean paste you can use store-bought too
- 113 gr butter softened
- 150 gr sugar
- 50 gr egg 1 large egg without the shell
For eggless crinkle cookies:
- 50 gr plain yogurt
To coat the cookies:
- 100 gr granulated sugar
- 120 gr icing sugar
Instructions
Prepare cookie dough:
- Place the dry ingredients in a mixing bowl and whisk to mix. Set aside. I suggest not using an electric mixer. Use a rubber spatula to mash the softened butter. Then add sugar and mix until combined. Add room temperature egg (for egg version) or yogurt (for eggless version) and mix until combined. Add red bean paste and mix to combine
- Add the dry ingredients and food coloring (if using). Use a spatula to fold to combine. Don't overwork the dough, just mix until you don't see any more loose flour. 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 to 325 F (160 C) for conventional oven, 300 F (150 C) for convection oven . When the oven is done preheating, scoop about 1 1/2 Tbsp (30 grams) of the cookie dough out. The dough is still sticky but easier to handle because it's cold. Spray your palms with some non-stick cooking spray or coat lightly with a bit of oil. Roll it into a round 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 more times in icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking
Baking:
- Put the baking sheet into the oven, 3rd rack from the top. Let them bake for 8-10 minutes for the edge that just started to get crisp and the center is still really really soft. It is very important not to overbake them for that chewy center. It may seem really underbaked when it comes out, but that's how we want it so it's chewier and fudgier once they cool down completely. Let them cool down completely on the baking sheet. They will firm up once they have cooled down. Don't try to move them when they are still very soft
Storage:
- They can be kept in an air-tight container for 3 days. The baked cookies also freeze well. Transfer them to a freezer-friendly container, separated with a cling wrap if stacking on top of each other. Keep them frozen for up to one month. Simply thaw at room temperature before serving
Video
Notes
If you use margarine, the cookies will spread out more and thinner and hence, crispier in texture.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 91mg | Potassium: 17mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 155IU | Calcium: 18mg | Iron: 1mg
