Why didn't my ube crinkle cookies crack?

The dough was probably too warm or too soft. Chill it for a full hour, coat the balls thickly in powdered sugar, and do not flatten them before baking.

Can I use ube powder instead of ube extract?

You can, but the flavor and color will be milder. Start with 1 tablespoon of ube powder in place of the extract and add 1 tablespoon more flour.

Why are my cookies dull brown instead of purple?

Baking can fade the color. Use both halaya and extract, avoid overbaking, and add a drop of purple gel coloring if you want a brighter result.

Can I freeze ube crinkle cookie dough?

Yes. Freeze the shaped dough balls without the sugar coating for up to 2 months, then roll them in sugar and bake from frozen for 1 to 2 minutes longer.

What does ube taste like?

Ube tastes mildly sweet and nutty, with notes of vanilla and a little pistachio. It is gentler than most fruit flavors.

Ube Crinkle Cookies: Soft, Fudgy and Bright Purple

Name: Ube Crinkle Cookies: Soft, Fudgy and Bright Purple
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Filipino
Ingredients: 1 1/2 cups (190 g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (113 g) unsalted butter, softened; 3/4 cup (150 g) granulated sugar; 1/4 cup (60 g) ube halaya (ube jam); 1 large egg, at room temperature; 1 teaspoon ube extract; 1 teaspoon vanilla extract; 1/2 cup (60 g) powdered sugar, for coating; 1/4 cup (50 g) granulated sugar, for rolling

Description

Soft, fudgy purple cookies with a snowy cracked top, made in one bowl with ube halaya and ube extract.

Ingredients

Scale

1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (60 g) ube halaya (ube jam)
1 large egg, at room temperature
1 teaspoon ube extract
1 teaspoon vanilla extract
1/2 cup (60 g) powdered sugar, for coating
1/4 cup (50 g) granulated sugar, for rolling

Instructions

Whisk the flour, baking powder and salt in a bowl.
Beat the butter and 3/4 cup sugar for 2 minutes until pale and fluffy.
Beat in the ube halaya, egg, ube extract and vanilla until smooth.
Add the flour mixture and stir just until no dry streaks remain. The dough will be soft and sticky.
Cover and chill for at least 1 hour.
Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
Scoop level tablespoons of dough (about 25 g), roll into balls, then roll in the granulated sugar and the powdered sugar.
Place 2 inches apart and bake 11 to 12 minutes, until the edges are set and the tops are cracked.
Cool on the tray for 5 minutes, then move to a rack.

Notes

Chill the dough for at least 1 hour to make it easier to handle and help the cookies develop their signature cracked tops. Roll each dough ball in granulated sugar first, then powdered sugar, for a snowy finish. Avoid overbaking to keep the cookies soft and fudgy.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Filipino

Nutrition

Serving Size: 1 cookie
Calories: 145

Keywords: Ube Crinkle Cookies, ube cookies, Filipino cookies, ube halaya, ube extract, purple crinkle cookies