These Ube Crinkle Cookies are soft, chewy, and bursting with the nutty vanilla flavor of ube (purple yam). Their deep purple hue makes them as beautiful as they are delicious, with a crisp sugary coating that cracks perfectly as they bake. These cookies are a Filipino favorite and a great way to bring a splash of color and comfort to your dessert table.
Cooking Time: 25 minutes (plus chilling time)
Servings: 20 cookies
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, melted
¾ cup granulated sugar
1 large egg
½ cup ube halaya (purple yam jam)
1 teaspoon ube extract
½ teaspoon vanilla extract
½ cup powdered sugar (for coating)
Instructions:
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Prepare the Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside. -
Make the Ube Mixture:
In another bowl, mix melted butter and sugar until well blended.
Add the egg, ube halaya, ube extract, and vanilla extract. Stir until smooth and evenly colored. -
Combine:
Gradually add the dry ingredients into the ube mixture and mix until a thick dough forms.
The dough will be sticky — that’s normal. -
Chill the Dough:
Cover the bowl and refrigerate for at least 2 hours (or overnight). Chilling helps the dough firm up and creates those signature crinkles. -
Shape and Coat:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1 tablespoon of dough and roll it into a ball.
Coat each ball generously in powdered sugar. -
Bake:
Arrange the dough balls on the baking sheet, leaving about 2 inches apart.
Bake for 10–12 minutes, until the tops crack and the cookies are slightly set but still soft in the center. -
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (Per Cookie):
Calories: 120
Carbohydrates: 18g
Protein: 2g
Fat: 4g
Sugar: 12g
Fiber: 1g
Tips:
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For deeper color and flavor, add an extra ¼ teaspoon of ube extract.
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Don’t skip the chilling — it helps prevent spreading and gives the cookies their crinkled look.
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Store cookies in an airtight container for up to 5 days or freeze for up to a month.
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You can substitute ube halaya with ube powder rehydrated in warm milk if needed.
