Ube crinkle cookies offer a stunning fusion of Filipino-American flavors, putting a unique spin on the beloved crinkle cookie! Ube, a purple yam commonly found in Southeast Asian sweets, lends its natural purple hue and delicate taste reminiscent of pistachio and vanilla. These delightful treats derive their vibrant color and flavor from a combination of ube halaya jam and ube extract.
What is ube?
Ube is a type of purple yam that is commonly used in Filipino and Southeast Asian cuisine. It has a vibrant purple color and a mildly sweet flavor with hints of vanilla and nuttiness. Ube is often used in various desserts, including cakes, pastries, ice cream, and candies, where it adds both color and flavor to the dishes.
Is ube the same as taro?
No, ube and taro are not the same. While they may share similar purple hues, they come from different plants and have distinct flavors and textures. Ube comes from the purple yam plant, while taro comes from the taro plant. Ube has a sweeter, more nutty flavor with hints of vanilla, while taro has a milder flavor with a starchy texture. Additionally, ube is commonly used in Filipino and Southeast Asian cuisine, while taro is used in various dishes in Asian and Pacific Islander cuisines.
Why I love this recipe
Aside from the fact that my son LOVES anything purple, this particular recipe results in a crunchy on the outside and chewy on the inside cookie which is my favorite kind of cookie texture! In case you need more reasons to like this recipe, here are few more:
These Ube Crinkle Cookies are a unique twist on a classic
Ube boasts a subtly earthy flavor. If you’re seeking something different from the usual butter or chocolate cookies, give these a try—you won’t be disappointed! What’s more, their vibrant purple hue adds a unique and special touch that never fails to draw compliments.
These cookies store well
As they sit, these cookies develop even richer flavors, with the ube becoming more pronounced the day after baking. Thanks to the ube, these crinkle cookies maintain their softness and flavor for days, making them ideal for gifting—perfect for sending a homemade present through the mail!
Ube Halaya (Ube Jam)
What is Ube Halaya?
Purchasing fresh ube, still in its tuber form, is quite challenging. That’s why ube is bought in frozen form or processed into powder, extract, or jam. In the Philippines, the jam, known as “ube halaya,” is commonly referred to as “ube” in recipes.
Where to buy ube halaya
Ube halaya jam is typically stocked in the “Filipino” section of most Asian supermarkets, alongside preserved jackfruit, macapuno (a popular coconut hybrid in the Philippines), and other regional fruits. While ube powder can also be purchased on Amazon, it’s often at a higher price point compared to in-store options, particularly the jam.
Ube Extract
What is ube extract?
Ube extract serves a similar purpose to vanilla extract but with a unique twist—it infuses baked goods with the distinct flavor of ube. This extract is essential in many ube recipes, as the natural flavor of ube is quite subtle on its own. Alongside imparting flavor, ube extract also contributes to the vibrant purple hue of baked goods. Typically, ube extract contains purple food coloring, enhancing the color profile of your creations.
How to make ube crinkle cookies
Here are the basic steps to make ube crinkle cookies from scratch:
- Prep the ingredients. (Prep Time: 5 minutes)
Preparing for this recipe is quite straightforward, especially if you’re not making ube halaya jam from scratch. Just gather and measure out all the required ingredients, ensuring they’re at the right temperature as specified in the recipe. That’s all there is to it! - Make the cookie dough. (Work Time: 10 minutes)
This ube crinkle cookie recipe follows the typical steps of cookie-making. Start by creaming together the butter and sugars, then mix in the egg, ube jam, extracts, and dry ingredients. - Assemble the cookies. (Work Time: 5 minutes)
For easy and uniform portions of dough, use a 3-Tablespoon cookie dough scoop. When following the recipe, scoop the dough balls directly into a shallow bowl of granulated sugar, and then the confectioners’ sugar to prevent messy hands. If the dough is too soft to handle, refrigerate it for an hour before scooping and baking. - Bake the cookies. (Bake Time: 12 minutes)
Bake the ube crinkle cookies in the preheated oven for 12 to 15 minutes. Once done, the edges should be set, but the centers may still look slightly soft. This is normal and ensures a perfect cookie with a chewy center.
How to store these cookies
The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Freezing cookie dough
To freeze the ube crinkle cookie dough, start by scooping the dough into balls as instructed, but skip coating them in sugar. Instead, place the dough balls onto a lined quarter sheet pan without spacing them apart. Loosely wrap the sheet pan with plastic wrap and freeze for about an hour, or until the dough balls are solid.
Once frozen, transfer the dough balls to an airtight container or zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, there’s no need to thaw the dough balls. Simply place them on a lined sheet pan to thaw slightly as you preheat the oven.
Once the oven is ready, coat each cookie dough ball in granulated sugar and confectioners’ sugar and bake for 12-15 minutes, or until the edges are set but the centers remain soft.
Pro Tip
Have you ever made crinkle cookies before and noticed the confectioners’ sugar clumping up after a while, or sometimes, even turning yellow or brown? That’s because crinkle cookies are generally moist, and the confectioners’ sugar absorbs the moisture, causing it to clump up.
To prevent this, we put a layer of granulated sugar on the dough before rolling it in confectioners’ sugar!
Ube Crinkle Cookies
Equipment
- 1 Mixing bowl
- 1 Spatula
- 1 3-Tablespoon cookie dough scoop
- 2 Shallow bowls
- 1 Parchment paper sheet
- 1 Baking sheet tray
Ingredients
Cookie Dough
- ½ cup (4 ounces or 113 grams) Unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) Granulated sugar
- 1 pc Large egg, at room temperature
- 1 ¾ cups (7.85 ounces or 223 grams) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ cup (4 ounce or 113 g) Ube halaya jam, at room temperature
- 1 tsp Ube extract
- ½ tsp Vanilla extract
Sugars for Coating
- 1 cup (4 ounces or 113 grams) confectioners' sugar
- ½ cup (7 ounces or 198 grams) granulated sugar
Instructions
- Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line you sheet pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, add the ube halaya jam, ube extract, and vanilla extract, beating until combined and completely purple, 1 to 2 minutes.
- Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Chill the dough for 30 minutes to help make it manageable to roll and to let the flavors develop
- Place the granulated sugar and confectioners' sugar in a medium, shallow bowl. (See Note 1). Use an ice cream scoop to portion the cookie dough into balls, dropping them first in the granulated sugar bowl, and then to the confectioners' sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans. (See Note 2)
- Bake for 15 minutes, or until the edges have set but the centers are still soft. Check at the 12-minute mark.
- Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Video
Notes
- The number of cookies you end up with depends on the size of the dough balls you make. Filling my large ice cream scooper makes 12 cookies, while smaller ones can make 14-18 cookies.
- Rolling the dough in granulated sugar before icing sugar helps prevent the yellowing or browning of the icing sugar after a while. The discoloration is brought about by the icing sugar absorbing the moisture from the cookie, so adding the granulated sugar first help as a protective layer. It also adds a nice crunch on the cookie crust which is an great contrast with the chewy center.
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