Rose Water and Strawberry Crinkle Cookies
These easy crinkle cookies contain a delicate rose flavour and are stuffed full of strawberry preserve. Use any strawberry jam/jelly/preserve that you like. Feel free to omit the pink colouring if you would prefer not to use it! The chill is crucial to the soft texture and crinkled top, so do this for at least 30 minutes!
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Servings: 12 Cookies
Ingredients
- 110 g Unsalted Butter Softened
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Rose Water
- Pink Food Colouring Optional
- 2 tbsp Milk
- 230 g Plain Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
- 3 tbsp Strawberry Preserve/Jam/Jelly
- 50 g Icing Sugar
Instructions
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on medium speed – until fully incorporated (about 3-5 minutes).
- Add the egg, rose water, pink colouring (if using) and milk and combine again.
- To this, add the flour, baking powder, baking soda, and a little salt. Fold this all together until just combined. Then put in the fridge to chill for at least 30 minutes.
- Preheat the oven to 190C/180C Fan/Gas 6. Line 2 large baking trays.
- Sieve the icing sugar into a bowl. Use a tablespoon to scoop cookie dough balls. Make a small indent in the middle and place about 1/2 tsp strawberry preserve into the hole/indentation. Push the cookie dough around to cover the hole, and roll into a ball.
- Roll the ball in the icing sugar. Place straight onto a lined baking sheet and press down a little (don't shake any of the icing sugar off). Repeat for all dough.
- Bake for 10-12 Minutes – until the edges are just turning golden, as they’ll continue to bake. Remove and let cool on a wire rack before eating!