Ube Crinkle Cookies Recipe
These pillowy ube crinkle cookies feature a vivid purple center, a gentle vanilla-nutty sweetness, and a sharp white powdered sugar finish that cracks beautifully as they bake.
Equipment
- Stand mixer with paddle attachment
- 3-Tablespoon cookie dough scoop
- Half sheet pans
- Parchment Paper
Ingredients
For the Ube Crinkle Cookies
- 1 3/4 cups all-purpose flour 7.85 ounces or 223 grams
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar 7 ounces or 198 grams
- 1/2 cup unsalted butter at room temperature, 4 ounces or 113 grams
- 1 large egg at room temperature
- 1/2 cup ube halaya jam at room temperature, 4 ounces or 113 grams
- 1 teaspoon purple food coloring
- 1 teaspoon ube extract
- 1/2 teaspoon pure vanilla extract
- 1 cup confectioners' sugar 4 ounces or 113 grams
Instructions
For the Ube Crinkle Cookies
- Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes.
- Reduce the mixer to low and add the egg; beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- With the mixer on low, add the ube halaya jam, purple food coloring, 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.
- Place the confectioners' sugar in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with 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.
- Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.
- 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.
Notes
Dough handling: If your kitchen runs warm and the dough feels too sticky to scoop or roll cleanly, chill it for at least 4 hours before portioning. Cold dough holds its shape better and spreads less in the oven.
Crinkle tip: Roll each dough ball lightly in granulated sugar first, then coat it generously in confectioners' sugar. The first coat acts like a barrier that absorbs surface moisture and prevents the powdered sugar from melting.
Doneness cue: Pull the cookies when the edges feel set but the centers still look soft, because they will finish settling as they cool. Overbaking turns them from tender and cakey to hard.
Storage: Keep the fully cooled cookies in an airtight container or zip-top bag at room temperature for up to 3 days. Place sheets of parchment paper between stacked layers to keep the sugar coating from sticking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.