Description
Ube Crinkle Cookies are chewy, vibrant purple cookies rolled in powdered sugar for a signature crackled look. Infused with ube halaya and ube extract, these cookies deliver a nutty, vanilla-like flavor with a soft, tender texture. They’re a colorful twist on the classic chocolate crinkle cookie—perfect for holidays, parties, or everyday treats.
Ingredients
1 ¾ cups (223 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup (198 g) granulated sugar
½ cup (113 g) unsalted butter, room temperature
1 large egg, room temperature
½ cup (113 g) ube halaya jam, room temperature
1 teaspoon purple food coloring
1 teaspoon ube extract
½ teaspoon vanilla extract
1 cup (113 g) confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a stand mixer, cream butter and granulated sugar until light and fluffy, about 3–5 minutes. Add egg and mix until combined.
- Mix in ube halaya, food coloring, ube extract, and vanilla until smooth.
- Gradually add dry ingredients and mix on low until just combined.
- Scoop dough into balls, roll generously in confectioners’ sugar, and place 3 inches apart on baking sheets.
- Bake for 12–15 minutes until edges are set but centers remain soft.
- Cool slightly before serving.
Notes
- For more defined crinkles, chill dough for 30 minutes before rolling in sugar.
- Ube powder can be rehydrated and used if halaya is unavailable.
- Add mini chocolate chips or nuts for extra flavor and texture.
- Store cookies in an airtight container to keep them soft for several days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
