If you’re ready for a cookie that’s as eye-catching as it is delicious, I’ve got just the thing for you! This Ube Crinkle Cookies Recipe is a total game-changer—soft, chewy, with that magical crackly sugar coating and a beautiful purple hue that’ll make your friends stop in their tracks. I’ve made these a bunch of times, and believe me, once you try them you’ll be hooked on this Filipino-inspired twist on the classic crinkle cookie.
Why You’ll Love This Recipe
- Vibrant Flavor and Color: Thanks to ube halaya and ube extract, these cookies have a natural, beautiful purple and a subtle hint of sweet yam that’s so unique.
- Perfect Texture Combination: They’re crisp on the outside with a chewy, soft center that melts in your mouth every time.
- Easy to Make at Home: You don’t need fancy tools or complicated steps—just a little chilling time and simple ingredients you might already have or can easily find.
Ingredients You’ll Need
These ingredients come together beautifully in this Ube Crinkle Cookies Recipe. The key is using quality ube halaya—which is sweet purple yam jam—and the right ratio of sugars to get that gorgeous crinkled sugar crust.
- All-purpose flour: Provides structure without being too dense; make sure to measure properly by spooning into your cup for accuracy.
- Baking powder: Gives that gentle lift to lighten the cookie texture.
- Kosher salt: Just the right pinch to balance and enhance sweetness.
- Large egg (room temperature): Helps bind everything while keeping cookies tender; room temp eggs mix better.
- Unsalted butter (melted and cooled): Adds richness and helps develop that soft, chewy bite.
- Light brown sugar (packed): Contributes moistness and a slight caramel note that complements the ube.
- Granulated sugar (divided): Half goes into the dough, and the rest is for rolling the cookies before baking—this creates the signature crackled effect.
- Ube halaya: The star of the show, giving those cookies their authentic purple color and unique, sweet flavor.
- Ube extract: Boosts and deepens that classic ube taste, so don’t skip it!
- Confectioners’ sugar: For that final dusting that highlights the crinkle pattern and adds a delicate sweetness.
Variations
I like to play around with this Ube Crinkle Cookies Recipe sometimes, depending on my mood or what I have in the pantry. Feel free to get creative and make it your own!
- Add Coconut: I sometimes toss in shredded coconut for extra texture and a tropical touch, which pairs amazingly with ube flavor.
- Use Different Extracts: If you want to try something new, vanilla or almond extract can complement the ube well.
- Make It Vegan: Swap the butter with vegan margarine and use flax eggs in place of real eggs for a plant-based twist.
- Chocolate Dipped: For a fancier twist, once cooled, dip half the cookie in melted white chocolate—my family goes crazy for this one!
How to Make Ube Crinkle Cookies Recipe
Step 1: Mix the Dry Ingredients
First up, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Doing this ensures the leavening is evenly distributed so your cookies rise nicely and have a consistent texture.
Step 2: Combine the Wet Ingredients and Ube
In a large bowl, whisk the egg, melted and cooled butter, light brown sugar, and half the granulated sugar until smooth. Then stir in the ube halaya and ube extract until everything’s beautifully blended and the mixture is a vibrant purple. The ube halaya is what really gives these cookies their charm, so make sure you get a good-quality one.
Step 3: Combine Dry and Wet Ingredients
Now, add your dry ingredients to the wet ube mixture. Using a flexible spatula, fold the dry ingredients until just incorporated and the dough looks glossy and smooth—this usually takes about 30 seconds. Don’t overmix; you want to keep that tender texture.
Step 4: Chill the Dough
Cover the bowl tightly with plastic wrap and pop it in the fridge for at least one hour, or even up to a whole day. This step is a game-changer—it firms up the dough so the cookies don’t spread too much and helps the flavors meld beautifully. Trust me, don’t skip this!
Step 5: Shape and Sugar-Coat the Cookies
Once chilled, set up two shallow bowls: one with the confectioners’ sugar and one with the remaining granulated sugar. Scoop out 2-tablespoon portions of dough (about 35 grams each) and roll them into balls. Then, roll each ball first in granulated sugar and then in confectioners’ sugar. I always do this in batches so the sugar coating stays crisp and pretty.
Step 6: Bake and Cool
Place the sugared dough balls on parchment-lined baking sheets, spacing them at least 2 inches apart. Bake for 9 to 11 minutes—watch for when the edges set but the centers stay slightly soft. That contrast is pure heaven. After baking, let them cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. This cooling time helps the cookies finish setting up without losing their softness inside.
Pro Tips for Making Ube Crinkle Cookies Recipe
- Chill the Dough Well: I discovered chilling the dough overnight deepens the flavor and makes the cookies easier to roll, so don’t rush this step!
- Use Fresh Ube Extract: Some brands taste artificial, so find a quality ube extract (McCormick is my go-to) for the best balance of flavor.
- Sugar Coating Technique: Rolling first in granulated sugar then confectioners’ sugar locks in that signature crackle and gives an irresistible texture contrast.
- Don’t Overbake: These cookies continue to firm up off the heat—pull them out while the center is soft to keep that chewy texture.
How to Serve Ube Crinkle Cookies Recipe
Garnishes
I like to keep it simple with just a light dusting of extra confectioners’ sugar if I’m serving these at a party. Sometimes I sprinkle edible violet dust or tiny white sprinkles to make them extra festive—they look like little purple gems!
Side Dishes
Ube Crinkle Cookies go beautifully with a hot cup of milk tea or coffee—my go-to afternoon snack combo. For gatherings, I also like pairing them with a tropical fruit platter or a light pandan-flavored pudding to complement the ube’s gentle sweetness.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these cookies in a circular pattern on a pretty plate and added fresh edible flowers around them. It turns a simple cookie into a centerpiece. I’ve also stacked a few with a smear of ube halaya between as a sandwich cookie — delicious and fun!
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep well in an airtight container at room temperature for up to 3 days. I usually separate layers with parchment paper so they don’t stick or lose their delicate sugar coating. After a day or two, they’re still wonderfully tender.
Freezing
If I’m making a big batch, I freeze shaped cookie dough balls on a sheet pan, then transfer them to a zip-top bag. This way, I can bake fresh cookies any time without needing to thaw fully—just add an extra minute or two to baking time.
Reheating
When I want to enjoy them warm, I pop cookies in the microwave for 10-15 seconds or briefly heat them in a 300°F oven for about 5 minutes. This revives that chewy softness while keeping the sugar crust intact.
FAQs
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What is ube halaya, and where can I find it?
Ube halaya is a sweet purple yam jam commonly used in Filipino desserts. You can often find it at Asian grocery stores, or online. Look for refrigerated or canned ube halaya—both work great in this cookie recipe.
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Can I substitute ube extract with vanilla?
While vanilla extract doesn’t replicate the unique flavor of ube, if you’re out of ube extract, you can substitute vanilla for a different but still tasty cookie. Just keep in mind the color and flavor will be less vibrant.
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Why is chilling the dough important in this recipe?
Chilling firms up the dough, preventing it from spreading too much during baking. It also improves flavor development and makes the dough easier to roll and shape for that classic crinkle look.
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Can these cookies be made gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking flour blend, but texture may vary slightly. I suggest using a blend designed for cookies with xanthan gum included for best results.
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How do I know when the crinkle cookies are done?
The edges should look set and slightly firm, but the center will still be a bit soft to the touch. This ensures a tender, chewy inside once cooled. Don’t overbake!
Final Thoughts
I absolutely love how this Ube Crinkle Cookies Recipe turns out every time—those pretty purple cookies always make my kitchen smell amazing and bring a smile to everyone around the table. Whether it’s your first time working with ube or you’re a longtime fan, these cookies strike such a wonderful balance of color, texture, and flavor. I really hope you’ll give them a try and enjoy sharing them just like I do with my family and friends—it’s like a little celebration in every bite!
Print
Ube Crinkle Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 11 mins
- Total Time: 1 hr 45 mins
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Delightfully soft and chewy Ube Crinkle Cookies feature the vibrant purple hue and unique flavor of ube, a popular Filipino purple yam. These cookies are coated in both granulated and confectioners’ sugar, creating a beautiful crinkled surface once baked. Perfect for a sweet treat or festive occasion, they combine traditional cookie ingredients with ube halaya and ube extract for an irresistible twist.
Ingredients
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients
- 1 large egg, room temperature
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/4 cup (55 g) light brown sugar, packed
- 1 1/2 cups (300 g) granulated sugar, divided
- 1/2 cup (150 g) ube halaya (purple yam jam)
- 3 tsp ube extract, such as McCormick
Coating
- 1 cup (115 g) confectioners’ sugar
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk the egg, melted and cooled unsalted butter, light brown sugar, and 1/2 cup of the granulated sugar until smooth and well combined. Add the ube halaya and ube extract, and whisk until the mixture is uniform in color and texture.
- Combine Wet and Dry Ingredients: Add the dry ingredients into the wet mixture. Using a flexible spatula, gently fold and mix until the dough is shiny and all dry ingredients are fully incorporated, approximately 30 seconds. Be careful not to overmix.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to 1 full day. Chilling helps the dough firm up and enhances the cookie texture.
- Prepare Sugar Coating: Set out two shallow bowls; place the confectioners’ sugar in one and the remaining 1 cup of granulated sugar in the other. Using a scoop, portion the dough into 20 balls, each about 2 tablespoons (approximately 35 grams).
- Coat the Cookies: Roll each dough ball first in the granulated sugar, then in the confectioners’ sugar to create a double sugar coating. Arrange 10 dough balls on two separate parchment-lined baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes, until the edges are set but the centers remain slightly soft. Avoid overbaking to keep them chewy.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes after baking, then transfer them to a wire rack to cool completely. Repeat the coating and baking process with the remaining dough balls.
Notes
- Chilling the dough is key to achieving the perfect texture and prevents excessive spreading.
- For the best ube flavor, use high-quality ube halaya and ube extract.
- Make sure the butter is cooled after melting to avoid cooking the egg when mixing.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing unbaked dough balls is possible; thaw in the refrigerator overnight before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
