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
Scale
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
