How To Make Ube Crinkle Cookies
Add a Filipino twist to a classic cookie with these ube crinkle cookies. Ube is a purple yam that lends this dessert its naturally beautiful hue.
Ingredients
- 1¾ cup all-purpose flour, (7.85 ounces or 223 grams)
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 cup granulated sugar, (7 ounces or 198 grams)
- ½ cup unsalted butter, (4 ounces or 113 grams), at room temperature
- 1 large egg, at room temperature
- ½ cup ube halaya jam, (4 ounces or 113 grams), at room temperature
- 1 tsp purple food coloring
- 1 tsp ube extract
- ½ tsp pure vanilla extract
- 1 cup confectioners' sugar, (4 ounces or 113 grams)
Instructions
-
Prep oven and pans. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper.
- Make the cookie dough. 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.
-
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.
-
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.
-
Coat the cookies. 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 the cookies. Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.
- Serve and store. 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.
Nutrition
- Sugar: 18g
- :
- Calcium: 17mg
- Calories: 159kcal
- Carbohydrates: 27g
- Cholesterol: 14mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 15mg
- Protein: 1g
- Saturated Fat: 3g
- Sodium: 57mg
- Trans Fat: 1g
- Vitamin A: 158IU
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