Ube Crinkle Cookies
These vibrant purple treats are not only visually stunning but also boast a delightful ube flavor that will leave you craving more.
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.