Ube Crinkle Cookie

5 from 2 votes

Ube crinkle cookies are soft, fudgy purple yam cookies made with ube halaya and ube extract, rolled in powdered sugar for that classic crackled look. Ready in under 30 minutes, with a rich, buttery flavor and vibrant purple color.

Prep Time15

Cook Time12

Resting Time30

Total Time57

Course: Dessert, Snack

Cuisine: American, Asian

Servings: cookies

Calories: 76kcal

Author: Rose Sioson

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 and Mix Wet Ingredients. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In your mixer bowl, beat together granulated sugar and oil (or melted butter) until smooth. Add the egg, ube halaya, and ube extract, and mix on medium speed until everything is well combined and evenly purple.
½ cup granulated sugar, ¾ cup ube halaya, 1 pc large egg, ½ cup neutral oil, 2 teaspoon ube extract
Combine the Dry Ingredients. In a separate bowl, whisk together flour, baking powder, and salt until fully blended.
2 cups All-Purpose Flour, 2 teaspoon baking powder, ½ teaspoon salt
Bring It All Together. With your mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until combined, the dough should be thick but slightly sticky. Don't overmix.
Chill if Needed. Chill the dough for 20 to 30 minutes if it feels too soft or sticky to handle. This helps keep the cookies from spreading too much.
Scoop and Roll. Scoop about 1 heaping tablespoon (around 40 grams) of dough per cookie and roll each portion into a smooth ball.
Coat in Sugar. Roll each dough ball generously in powdered sugar until fully coated. The thicker the coating, the better the crinkle pattern.
¾ cup confectioner’s/ powdered sugar
Bake. Arrange dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set and the centers are still soft.
Cool and Enjoy. Let cookies cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Video

Notes

If your dough feels warm or sticky, chill it for 20 to 30 minutes before scooping, it makes shaping much easier and helps prevent spreading.
The thicker the powdered sugar coating, the better the crinkle effect once baked.
Pull the cookies while the centers still look soft, they'll continue to set as they cool on the baking sheet.
Watch out for purple sweet potato labeled as ube at the store, they're not the same ingredient and won't give you the same flavor or color.
Want a more vivid purple? Add a drop or two of purple gel food coloring along with the ube extract.
Store baked cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls (without the sugar coating) for up to 3 months. Thaw about 15 minutes, roll in powdered sugar, and bake 1 to 2 minutes longer than fresh.

Nutrition