Description
Delight in these Ube Crinkle Cookies, featuring the vibrant purple flavor of ube halaya and ube extract. Soft and chewy on the inside with a crackled sugary exterior, these cookies are a fun twist on classic crinkle cookies, perfect for dessert or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients
- 1 large egg, room temperature
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/4 cup (55 g) light brown sugar, packed
- 1/2 cup (150 g) ube halaya
- 3 tsp ube extract, such as McCormick
Sugar Coatings
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 cup (115 g) confectioners’ sugar
Instructions
- Preheat and Prep Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, melted and cooled butter, light brown sugar, and 1/2 cup of the granulated sugar. Stir in the ube halaya and ube extract until the mixture is smooth and uniform in color.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet ube mixture. Using a flexible spatula, fold and mix until the flour is fully incorporated and the dough develops a shiny appearance, about 30 seconds.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour or up to 1 day. This helps the dough firm up for easier handling and enhances the flavors.
- Prepare the Sugar Coatings and Shape Cookies: Set out two shallow bowls: one with the remaining 1 cup granulated sugar and the other with the confectioners’ sugar. Scoop 20 portions of dough, each about 2 tablespoons or 35 grams. Roll each portion into a ball, then roll first in granulated sugar, followed by a coating of confectioners’ sugar. Arrange 10 cookie balls on each of two parchment-lined baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Place the baking sheets in the preheated oven and bake the cookies until the edges start to set but the centers remain slightly soft, about 9 to 11 minutes.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Repeat the sugar coating and baking process with any remaining dough.
Notes
- Refrigerating dough is essential to prevent cookies from spreading too much during baking.
- Ube halaya can typically be found at Filipino or Asian grocery stores.
- Using room temperature egg and cooled melted butter ensures smooth batter without cooking the egg.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense ube flavor, increase ube extract up to 1 tablespoon, adjusting to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
