Description
Soft, chewy, and coated in powdered sugar, these Filipino-inspired ube crinkle cookies are full of color and flavor. Perfect for gifting or enjoying with tea.
Ingredients
8 tablespoons (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 large egg
1/2 cup ube halaya jam
1 teaspoon liquid purple food coloring (not gel)
1 teaspoon ube extract
1/2 teaspoon vanilla extract
1 cup powdered sugar
Instructions
1. Let butter sit at room temperature to soften.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Beat butter and sugar until fluffy, 3–5 minutes.
4. Add egg; beat to combine. Scrape down sides.
5. Add ube halaya, food coloring, ube extract, and vanilla. Beat until fully purple.
6. Gradually add flour mixture; mix until combined.
7. Chill dough for 1 hour.
8. Preheat oven to 350°F and line baking sheets.
9. Roll dough into 16 balls; coat heavily in powdered sugar.
10. Bake 12–15 minutes; let cool on baking sheet.
Notes
Ube halaya can be found at most Asian markets or online.
You can make this recipe without halaya using milk or yogurt and increasing flour slightly.
Cookies store well for up to 3 days or freeze for 2 months (uncoated).
- Prep Time: 15 minutes
- Cook Time: 24–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-American
Nutrition
- Serving Size: 1 cookie
- Calories: 282
- Sugar: 33g
- Sodium: 81.5mg
- Fat: 8.3g
- Saturated Fat: 5.0g
- Carbohydrates: 50g
- Fiber: 0.7g
- Protein: 2.5g