Cookies recipe

Best Ube Crinkle Cookies Recipe

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; CULINARY STYLING: VICTORIA GRANOF

With its striking color and unique nutty and vanilla flavor profile, ube has taken the world by storm. Also known as the purple yam, this beloved tuber has been a popular root vegetable in the Philippines for generations, later spreading to other places like Hawaii and Japan. In these ube crinkle cookies, the purple color is striking and intense. They are the perfect ending to a Filipino dinner like sinigang (a tamarind casserole stew), pork adobo, or pancit bihon (pork noodles).

From halo halo and boba tea to more western treats like brownies, ice cream and pie, the uses for ube are endless. This recipe gives the classic crinkle cookie the ube treatment using ube halaya, a popular Filipino pudding made with ube and condensed milk, and ube extract.

Although crumpled cookies are generally easy to make, one area that many struggle with is keeping the powdered sugar from being absorbed into the cookie dough. This can be avoided with a simple assembly system that involves preparing the dough for final baking in stages: first you portion and roll all the dough, then roll all the balls of dough in granulated sugar (this which creates a barrier that keeps the powdered sugar from melting into the dough), then roll everything in powdered sugar. Once all the cookies are coated, bake immediately.

Have you tried this recipe? Let us know how it went!

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Yields:

20

Preparation time:

0

hours

20

minutes

Total time:

1

hour

45

minutes

1 3/4 tsp.

(210 g.) all-purpose flour

1


large egg, room temperature

1/2 tsp.

(1 stick) unsalted butter, melted and cooled

1/4 tsp.

(55 g.) light brown sugar, packed

1 1/2 tsp.

(150 g.) granulated sugar, divided

1/2 tsp.

(150 g.) ube halaya

1 ea.

(115 g.) powdered sugar

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  1. Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
  2. In a large bowl, whisk egg, butter, brown sugar and 1/2 cup granulated sugar. Add the ube halaya and ube extract and whisk until fully incorporated.
  3. Add the dry ingredients to the ube mixture. Using a flexible spatula, mix until the flour is incorporated and the dough is glossy, about 30 seconds.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
  5. In 2 separate shallow bowls, place powdered sugar and remaining 1 cup granulated sugar. Scoop out 20 servings (2 tablespoons; 35 grams) of dough and roll into balls. Working a few at a time, roll in granulated sugar, then in powdered sugar. Arrange 10 balls on prepared sheets, spacing them 2 inches apart.
  6. Bake cookies until edges start to set but center is still slightly soft, 9 to 11 minutes.
  7. Let cool 10 minutes, then transfer to a wire rack and let cool completely. Repeat with the remaining dough.

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ube purple crumpled cookies

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; CULINARY STYLING: VICTORIA GRANOF

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