- 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. Serve the cookies with a cuppa of milk or coffee.
Rose Milk Crinkle Cookies is a delicious soft, buttery, cakey, and best for all festive season and holidays.
Rose Milk Crinkle Cookies
By Jayanthy Asokan
Dec, 25th
1143
Servings
4 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- all-purpose flour- 125 gm
- egg- 1- number
- butter- 113-gm
- granulated sugar- 100- gm
- baking powder- 1- tsp
- salt- 1- pinch
- Rose Milk mix- 1- tsp
- granulated sugar- 65- gm(powder)
Instructions
Notes/Tips
You can make and keep the cookie ahead of time. Also you can freeze this dough in a cling film and store for three or more months.
