Ube Crinkle Cookies Recipe
Ube Crinkle Cookies are a delightful Filipino dessert, known for their striking purple color and sweet, earthy flavor from ube (purple yam). These soft, chewy cookies are rolled in confectioners' sugar before baking, creating their signature crinkled appearance. They are a beloved treat, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter softened
- 1 large egg
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup confectioners' sugar for rolling
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg until well combined.
- Stir in the ube extract and ube halaya until the mixture is uniform in color and texture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes to an hour. This helps with handling and achieving better crinkles.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place confectioners' sugar in a shallow bowl.
- Scoop dough by the tablespoon and roll into balls. Generously roll each ball in confectioners' sugar until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best crinkles, ensure the dough is well-chilled for at least 30 minutes. Don't overbake to keep them soft and chewy. Ube halaya and ube extract can be found in most Asian markets. If you can't find ube extract, a little more ube halaya or vanilla can be used, though the color won't be as intense.