Easy Ube Crinkle Cookie
Soft, fudgy, bold purple Ube Crinkle Cookies made with ube halaya and extract — easy, fun, and beautiful.
Servings: 18 cookies
Calories: 76kcal
Equipment
- 1 MIxing Bowl
- 1 ice cream scoop
- 1 large baking sheets
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup ube halaya
- 1 pc large egg beaten, room-temperature
- ½ cup neutral oil canola, vegetable, avocado oil
- 2 teaspoon ube extract
- ¾ cup confectioner’s/ powdered sugar
Instructions
- Preheat to 350°F; line sheets.
- Beat sugar + oil/butter in mixer until smooth.
- Add egg, ube halaya, ube extract — mix until even color.
- Whisk flour, baking powder, salt separately.
- With mixer on low, add dry ingredients; mix until just combined.
- Chill dough 20-30 mins if necessary.
- Scoop dough into balls, roll in powdered sugar thoroughly.
- Place on baking sheet, bake 10-12 mins until edges set.
- Cool on sheet 2-3 mins, then transfer to rack.
Video
Notes
- Chill the Dough: Chilling helps firm up the dough, making it easier to handle and roll.
- Don’t Overbake: The cookies should be set on the edges but still soft in the center for the perfect chewy texture.
- Double roll in sugar for best effects.
- Store in an airtight container up to 5 days.
- Freeze dough balls (un-sugared) for up to 3 months
Nutrition
Calories: 76kcal | Carbohydrates: 17.6g | Protein: 1.4g | Fat: 0.9g | Saturated Fat: 0.2g | Cholesterol: 16mg | Sodium: 820mg | Potassium: 866mg | Fiber: 0.5g | Sugar: 6.5g | Calcium: 365mg | Iron: 1mg
