11 Red Bean Paste Christmas Cookies Filled Recipes

Classic Red Bean Paste Christmas Sugar Cookies

These Classic Red Bean Paste Christmas Sugar Cookies are a delightful twist on traditional sugar cookies, infusing them with the sweet and earthy flavor of red bean paste. The creamy texture of the paste complements the crunchy edges of these cookies, making them a unique treat perfect for holiday gatherings or cozy family dinners. They are simple to make and will surely impress your guests with their festive essence!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3–4 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
4. Incorporate Red Bean Paste: Gently fold in the red bean paste until it’s evenly distributed throughout the mixture.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
6. Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined; do not overmix.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the cookie sheets in the preheated oven and bake for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then transfer them to wire racks to cool completely.
10. Dust with Confectioners’ Sugar: Once cooled, lightly dust the cookies with confectioners’ sugar for an elegant finish.
11. Serve or Store: Enjoy these festive cookies fresh or store them in an airtight container at room temperature for up to a week.

These Classic Red Bean Paste Christmas Sugar Cookies are sure to bring warmth and joy to your holiday celebrations!

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Matcha Red Bean Paste Swirl Cookies

Matcha Red Bean Paste Swirl Cookies are a delightful fusion treat that combines the earthy, vibrant flavor of matcha green tea with the sweet creaminess of red bean paste. These cookies are visually stunning, featuring a beautiful swirl pattern that makes them as appealing to the eye as they are to the palate. Perfect for holiday gatherings or a unique gift, these cookies will introduce your taste buds to a blend of flavors that are both comforting and surprising.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee easy removal of the cookies after baking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar with a mixer on medium speed until well combined and fluffy, usually around 3–4 minutes.
3. Add Egg and Vanilla: Crack the egg into the mixing bowl and pour in the vanilla extract. Beat until the mixture is smooth and fully incorporated, scraping down the sides as needed.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing just until combined. Avoid overmixing.
5. Prepare Red Bean Filling: In a small bowl, make sure the red bean paste is smooth and pliable. If needed, you can slightly warm it in the microwave for easier spreading.
6. Assemble the Cookies: Take about a tablespoon of the matcha cookie dough and flatten it in your palm. Place about 1 teaspoon of red bean paste in the center and gently fold the dough over the paste to encase it completely. Roll it back into a ball shape.
7. Create the Swirl: Now, taking the encased dough, lightly press it against the work surface and twist gently to create a swirl effect. Place the cookie on the prepared baking sheet. Repeat this process for all the dough.
8. Bake: Once all the cookies are formed and spaced about 2 inches apart on the baking sheets, bake in the preheated oven for around 10–12 minutes, or until the edges are slightly golden and the cookies are firm.
9. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for approximately 5 minutes. Then, transfer them to wire racks to cool completely before serving.
10. Serve and Enjoy: Once cooled, these beautiful Matcha Red Bean Paste Swirl Cookies are ready to be enjoyed — the perfect sweet treat for the holidays or any special occasion!

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Gingerbread Cookies With Red Bean Filling

Gingerbread Cookies with Red Bean Filling are a delightful twist on the classic holiday treat. These cookies combine the warm, spicy flavors of gingerbread with a sweet and creamy red bean paste filling, resulting in a unique fusion that is bound to impress your holiday guests. The comforting aroma of ginger, cinnamon, and molasses fills the kitchen as they bake, while the hidden red bean filling adds an unexpected surprise in every bite.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
4. Add Molasses and Egg: Pour in the molasses and add the egg to the butter and sugar mixture. Beat until fully combined and smooth, making sure to scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Prepare Red Bean Filling: In a small bowl, confirm the red bean paste is smooth. If it’s too thick, you can warm it slightly in the microwave to make scooping easier.
7. Form the Cookies: Scoop about a tablespoon of gingerbread dough and flatten it slightly in your palm. Place about 1 teaspoon of red bean paste in the center, then fold the edges of the dough over the paste to completely encase it. Roll it back into a ball shape.
8. Arrange on Baking Sheet: Place the formed gingerbread balls onto the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your palm to gently flatten each cookie slightly.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are firm to the touch and lightly golden around the edges.
10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These delicious Gingerbread Cookies with Red Bean Filling are perfect for sharing during the holiday season or enjoying with a warm cup of tea!

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Red Bean Paste Snickerdoodles

Red Bean Paste Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring a soft and chewy texture combined with the unique sweetness of red bean paste. These cookies are rolled in a cinnamon-sugar mixture, giving them the signature snickerdoodle flavor, while the hidden red bean filling guarantees a delicious surprise in every bite. Perfect for holiday gatherings or as a sweet treat to enjoy any time of year!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture, and beat until completely combined, scraping down the sides of the bowl as necessary.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the ground cinnamon and granulated sugar for the coating, setting it aside for later.
7. Form the Cookies: Scoop out about a tablespoon of cookie dough and flatten it slightly in your palm. Place approximately 1 teaspoon of red bean paste in the center, then fold the edges of the dough around the paste to encase it completely. Roll the filled dough back into a ball shape.
8. Roll in Cinnamon-Sugar: After forming the cookie ball, roll it in the cinnamon-sugar mixture to coat it evenly.
9. Arrange on Baking Sheet: Place the coated cookie balls on the prepared baking sheets, spacing them a couple of inches apart to allow for spreading.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden but the centers look slightly underbaked. Remove from the oven.
11. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
12. Serve and Enjoy: Once cooled, enjoy your delicious Red Bean Paste Snickerdoodles with family and friends, savoring the unique blend of flavors!

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Chocolate Red Bean Paste Crinkle Cookies

Chocolate Red Bean Paste Crinkle Cookies are a delightful fusion of rich chocolate flavor and the subtle sweetness of red bean paste. These cookies are not only visually appealing with their crinkled tops but also offer a unique taste that’s perfect for holiday celebrations or any festive occasion. The combination of cocoa powder and red bean paste creates a decadent treat that is sure to impress.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make sure the cookies don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined. Set this mixture aside.
3. Combine Sugars and Butter: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted unsalted butter until well blended.
4. Add Eggs and Vanilla: Crack the eggs into the sugar mixture and add the vanilla extract. Whisk everything together until the mixture is smooth and glossy.
5. Incorporate Red Bean Paste: Gently fold in the red bean paste into the wet ingredients until it’s fully incorporated. This will give the cookie dough a unique flavor.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
7. Chill the Dough: Cover the mixing bowl with plastic wrap and place the dough in the refrigerator for at least 30 minutes. Chilling will help the cookies maintain their shape while baking.
8. Form the Cookies: After the dough has chilled, use a cookie scoop or spoon to portion out about 1 tablespoon of dough. Roll it into a ball between your palms.
9. Roll in Powdered Sugar: Roll each ball of dough generously in powdered sugar, ensuring the entire surface is coated. This will create the crinkled effect when baked.
10. Bake the Cookies: Arrange the cookies on the lined baking sheets, leaving space in between for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are crinkled.
11. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chocolate Red Bean Paste Crinkle Cookies as a festive treat!

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Coconut Red Bean Paste Thumbprint Cookies

Coconut Red Bean Paste Thumbprint Cookies are a delightful treat that combines the chewy texture of cookies with a sweet, smooth center of red bean paste. These thumbprint cookies are not only easy to make but also create a beautiful and festive addition to your holiday dessert table. The coconut adds a tropical flair that pairs perfectly with the red bean filling, making them a unique and memorable bake.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, and salt until well combined. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture. Beat on medium speed until everything is fully incorporated.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring with a spatula or wooden spoon until the dough comes together. Be careful not to overmix; just mix until everything is combined.
6. Form the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball between your palms. Place the balls on the prepared baking sheet, spaced about 2 inches apart.
7. Create Thumbprints: Using your thumb or the back of a round measuring spoon, press down gently in the center of each cookie to create an indention for the filling.
8. Fill with Red Bean Paste: Spoon a small amount of red bean paste into each thumbprint, ensuring that it’s filled but not overflowing.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely before serving. Enjoy your Coconut Red Bean Paste Thumbprint Cookies!

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Red Bean Paste Linzer Cookies

Red Bean Paste Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a sweet and unique filling of smooth red bean paste sandwiched between two buttery, almond-flavored cookie rounds. With their distinctive heart-shaped cutouts and a dusting of powdered sugar, these cookies make a charming and festive addition to any holiday spread or gift box.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 3-4 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully combined and smooth.
5. Incorporate Dry Mixture: Gradually add the combined dry ingredients into the wet mixture, mixing gently with a spatula or wooden spoon until a soft dough forms. Do not overmix; just combine until all ingredients are well incorporated.
6. Chill the Dough: Divide the dough in half, shape each piece into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm.
7. Roll and Cut the Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use a round cookie cutter to cut out shapes, and then use a smaller heart-shaped cutter to cut out the center of half of the cookies. Place the cut-out cookies on the prepared baking sheets.
8. Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
9. Fill and Sandwich: Once the cookies are completely cool, spread about 1 teaspoon of red bean paste on the solid cookies. Top with the cut-out cookies, pressing gently to adhere.
10. Dust with Powdered Sugar: Before serving, dust the top of the cookies with powdered sugar for a festive touch.

Enjoy your delicious Red Bean Paste Linzer Cookies as a special treat for the holiday season!

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Peppermint Red Bean Holiday Sandwich Cookies

Peppermint Red Bean Holiday Sandwich Cookies are a festive treat that combines the subtle sweetness of red bean paste with invigorating peppermint flavor. These delightful sandwich cookies feature a buttery peppermint cookie base, making them the perfect holiday indulgence, whether for a celebration or as gifts. A luscious layer of red bean paste is sandwiched between two peppermint-flavored cookies, finished off with a sprinkle of crushed peppermint candy for an extra festive touch.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well blended. Set this bowl aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Eggs and Extracts: Add the eggs, vanilla extract, and peppermint extract to the butter and sugar mixture. Mix on medium speed until fully incorporated and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until a soft dough forms. Be careful not to overmix.
6. Chill the Dough (Optional): For easier handling, you may want to chill the dough for about 30 minutes. This step is optional but can help the cookies hold their shape while baking.
7. Scoop and Shape Cookies: Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the bottom of a glass.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft. They will continue to firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Assemble the Cookies: Once the cookies have cooled, spread a spoonful of red bean paste onto the flat side of one cookie. Top with another cookie, pressing down gently to form a sandwich.
11. Decorate: For added festive flair, sprinkle crushed peppermint candy on top of the red bean paste before placing the second cookie on top.
12. Serve or Store: Enjoy your Peppermint Red Bean Holiday Sandwich Cookies immediately, or store them in an airtight container at room temperature for up to one week.

These cookies are sure to impress at any holiday gathering!

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Red Bean Matcha Macarons

Cooking Steps:

1. Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats, and set aside.
2. Sift Dry Ingredients: In a medium bowl, sift together the almond flour, powdered sugar, and matcha powder. This sifting is important as it helps to create a smooth macaron batter by removing any lumps.
3. Whip Egg Whites: In a clean, dry mixing bowl, using an electric mixer, whip the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip the egg whites. Increase the speed to high and whip until stiff peaks form. The mixture should be glossy and hold its shape well.
4. Fold in Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula. Be careful not to overmix; you want to fold until the mixture is fully combined and flows in a thick ribbon when lifted from the bowl.
5. Pipe the Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each to allow for spreading. Tap the baking sheets gently on the counter to release any air bubbles.
6. Rest the Macarons: Let the piped macarons sit at room temperature for about 30-60 minutes until a thin skin forms on the surface. This step is vital for developing the iconic “foot” of the macaron when baked.
7. Bake the Macarons: Once the shells have formed a skin, place them in the preheated oven and bake for 15-20 minutes, or until they feel firm to the touch. Keep an eye on them to avoid overbaking. When done, let them cool for a few minutes on the baking sheet before transferring them to wire racks to cool completely.
8. Prepare the Filling: While the shells are cooling, beat the softened unsalted butter and red bean paste together in a mixing bowl until smooth and well-combined. Add the vanilla extract and mix well.
9. Assemble the Macarons: Once the macaron shells are completely cool, pair them up by size. Pipe a small dollop of the red bean paste filling onto the flat side of one macaron and gently sandwich it with the matching shell. Repeat with the remaining shells.
10. Store and Enjoy: Allow the assembled macarons to sit in the fridge for at least 24 hours for the flavors to meld and the texture to improve. Enjoy your delicious Red Bean Matcha Macarons with a cup of tea!

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Almond Flour Red Bean Paste Cookies

Almond Flour Red Bean Paste Cookies are a delightful and unique treat that combines the nutty flavor of almond flour with the sweet, earthy taste of red bean paste. These cookies have a soft and chewy texture, making them a perfect addition to your holiday baking repertoire. They’re great for sharing with friends and family or simply enjoying with a cup of tea or coffee.

Cooking Steps:

1. Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in the egg and vanilla extract, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt. This guarantees that the baking powder is evenly distributed throughout the cookie dough.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix, as this can result in dense cookies.
5. Incorporate Red Bean Paste: Gently fold in the red bean paste into the cookie dough until it is well combined. The dough should be slightly sticky but manageable.
6. Shape the Cookies: Using a tablespoon or a small cookie scoop, portion out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart. You can slightly flatten them with your fingers for more uniform cookies if desired.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to verify they don’t overbake.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy Your Cookies: Once cooled, your Almond Flour Red Bean Paste Cookies are ready to be enjoyed! Serve them fresh or store them in an airtight container for later.

Holiday Spiced Red Bean Paste Biscotti

Holiday Spiced Red Bean Paste Biscotti is a delightful twist on the traditional biscotti, incorporating the sweet and earthy flavors of red bean paste along with warm holiday spices. These twice-baked cookies are perfect for dipping into your favorite beverage during the festive season, making them an ideal treat for gatherings or special occasions.

Cooking Steps:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the red bean paste, granulated sugar, and brown sugar. Mix well until the sugars are fully incorporated into the paste. Then, add the eggs one at a time, mixing until the mixture is smooth and well blended.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. This facilitates the spices and baking powder being evenly distributed throughout the dry mixture.
4. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring with a spatula or wooden spoon until fully combined. If using, fold in the chopped nuts at this stage for added texture and flavor.
5. Shape the Dough: Transfer the cookie dough onto a floured surface and gently knead it a few times to bring it together. Divide the dough in half and shape each portion into a log, about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.
6. First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden in color. Remove from the oven and let them cool for about 10-15 minutes.
7. Slice and Second Bake: Once cooled, transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick pieces using a serrated knife. Arrange the slices back on the baking sheet, cut side up.
8. Final Bake: Return the biscotti to the oven and bake for an additional 10-15 minutes, or until they are crisp and golden brown. They should feel firm when touched.
9. Cool the Biscotti: Remove the biscotti from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Holiday Spiced Red Bean Paste Biscotti with a warm drink or as a festive gift!