18 Servings
45 Minutes
Allergens
What better way to use everyone’s favorite modern baking ingredient than add it to everyone’s favorite cookie? These Lotus crinkle cookies don’t just look and taste great — you’re going to love their amazingly chewy texture!
Yields about 3 dozen
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set aside.
In the bowl of an electric mixer, beat together oil, sugar, brown sugar, and Lotus spread until creamy.
Add eggs, baking soda, vanilla, and salt. Beat until combined and smooth.
Add flour and beat until just combined.
Use a medium cookie scoop to scoop out a ball of dough. Roll in granulated sugar, then in powdered sugar. Place on prepared baking pan. Repeat with remaining dough. For best crinkled appearance, you can roll the balls of dough a second time in the powdered sugar.
Bake for 10 minutes.
Tips:
Alternate these in a stack with your favorite chocolate crinkle cookies to display with some contrast. Want to spice things up? Add some flavor to your chocolate crinkles with some mint extract, some cinnamon, or even a pinch of chili powder!
Notes:
You can freeze these cookies, but the powdered sugar may dissolve and they’ll look less striking.
What can be substituted for creamy lotus spread in a recipe?
I am actually looking at another recipe from Miriam Pascal from the FamilyFirst. I would like to make the”Lotus Cheescake Thumbprint Cookies” without the lotus flavor. Thanks.
There is definitely a problem with the oil amount in this recipe. i added extra flour but it didn’t really help. the powdered sugar wouldn’t even stick cuz it just kept getting absorbed into the oil of the cookie! Miriam can you fix this?? I will try it again with 1/2 cup of oil but even that may be too much since the lotus butter is very oily.
If the dough is too sticky, I would recommend putting it in the fridge or freezer for 30 min to harden up a little bit and then it should be easier to shape them.
Way too much oil and sugar. Came out flat