Rose Milk Crinkle Cookies

Rose Milk Crinkle Cookies is a delicious soft ,buttery, cakey , and best for all festive season and holidays . The cookie texture is slightly crispy outside like a perfect cookie should be and soft chewy inside. All crinkle cookies are absolutely gorgeous in it’s look and taste. Rolled in powdered sugar gives a snowy appearance and exotic look after baking .

I’ve seen many flavours of crinkle cookies in Google and I wanted to add my own touch to it as a recipe developer .And so,when I saw leftover rose milk concentrate in the fridge my idea to present this flavour happened. Always Thinking outside the box gives fruitful result for me. Lets see how to bake this delicious beautiful crinkle cookies!

How to Bake Rose milk Crinkle Cookies?

Basic baking ingredients is all needed for this recipe except for the Rose milk concentrate. You can substitute rose water and rose gel colour for the flavour and colour . Sift all purpose flour and baking powder together and keep aside. In a dry wide bowl add sugar and butter and beat in an electric hand beater until it becomes fluffy. Then add egg and salt together and beat for a minute .Now add rose mike concentrate and gently mix with a spatula. Finally add sifted flour and baking powder mixture and fold gently until it is well combined.The cookie dough is ready.

Refrigerate cookie dough for 30 to 45 minutes ,so it can be rolled to a perfect round balls. With a ice cream scoop ,scoop the dough and make into round ball shape. Roll the cookie ball on to the sugar powder well . Bake the cookie dough at 180°C  for 13 to 15 minutes, until it puffs and cracks on top. Remove from oven and cool it on cooling rack to cool completely. Finally Store it in an airtight container at room temperature.

How to store Crinkle Cookie Dough?

You can prepare cookie dough ahead and store in freezer. Keep the dough in an airtight container and cling wrap the top before covering with a lid. Thaw the cookie dough in fridge or at room temperature before baking. I always prepare two batches and freeze .Before baking thaw completely and bake fresh cookies.You can store cookie dough even for a month or two. I stick a label and write the name and date of the cookie dough prepared.

Lets jump to the step by step preparation of Rose Crinkle Cookies. Do try and let me know the feedback in comments.

1Cup =240 ml

Preparation Time : 15 minutes

Baking Time : 13 to 15 minutes

Serving : 4

Ingredients

All purpose flour – 1 cup

Egg – 1

Butter – 1/2 cup

Granulated Sugar – 1/2 cup

Baking powder – 1 tsp

Rose milk mix (concentrate) (OR) Rose water plus Rose colour gel – 1 tsp

Salt – 1/4 tsp

Granulated sugar (powdered) – 1/3 cup

Procedure

Get ready with all the ingredients.

In a dry bowl add granulated sugar and room temperature butter and beat in an electric hand beater until smooth and fluffy. Now add an egg and beat well until it combines well.

Add pinch of salt and beat well for a minute .

Now add rose milk mix and beat for a minute until it is evenly spread in the mixture.

Add sifted all purpose flour and baking powder mixture and gently fold in spatula.

Rose milk crinkle cookie dough is ready . Cover the dough with a cling wrap and place it in fridge for 30 minutes to become slightly thick.

The cookie dough becomes malleable and easy to work. With an ice cream scoop,take the cookie dough and roll into a medium size ball.

In a dry plate spread sugar powder and dab each ball well until sugar powder coats evenly .

Place all the sugar coated balls in a baking tray and bake at 180 °C  for 13 to 15 minutes until it starts to puff and crack on top.

Let cookies cool on a wire rack for 10 to 15 minutes before consuming. Store in an airtight container when it is cool completely. You can store either at room temperature or in fridge. It is purely optional. This easy delicious Rose milk cookies is perfect for any festive occasion,birthday celebration or for holiday munch. It can also be served as a dessert too.

Hope you like the recipe! If so ,try it out ,leave your comment and thought, which means a lot to me. Thank you so much for visiting my blog! Happy Baking ????.

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Notes

You can use any flavour or colour to the cookie dough. I’m a great fan of Rose milk flavour and my try came out succesful.

To get perfect round and even size cookies ,use ice cream scoop .

Place cookie dough in fridge for 30 minute ,so it would be easy to work on it.

Finally use powdered sugar ( blend granulated sugar to fine powder) and not Icing or confectioner sugar to dab the cookie balls.

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