Easy Ube Crinkle Cookies
These easy ube crinkle cookies use both real ube jam and ube extract. Read the notes for options on how to make these cookies without ube jam.
Servings: 24 cookies
Ingredients
- 1 stick unsalted butter 1/2 cup
- 1 cup sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 1/2 cup ube halaya jam optional, see notes
- 2 cups flour
- 1 tsp ube extract
For rolling:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- Cream room temperature butter with sugar, baking powder, baking soda, salt, and ube halaya jam (if using, see note).
- Add in eggs and mix until homogenous.
- Add in flour, slowly mixing until all ingredients are incorporated.
- Add ube extract and mix until the purple color is evenly spread throughout the dough.
- Meanwhile, place the granulated sugar and powdered sugar in separate bowls.
- Scoop a 1.5-2 tbsp ball of dough. I like to use a 2 tbsp cookie scoop, but if you don't have one, aim for about the size of a ping pong ball. (Note: If your kitchen is too hot or your butter was too soft, you may have trouble shaping your dough into balls without making a mess. In that case, stick your dough in the fridge for 15-20 minutes before trying again.)
- Roll the ball of dough in the granulated sugar, then the powdered sugar. Place on the baking sheet and repeat for the rest of your cookie dough.
- Bake cookies for 11-12 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.
Video
Notes
- I use the butterfly brand of ube extract, which also contains purple food dye. If your ube extract doesn't contain dye, you may want to add additional food coloring to get the vibrant purple look.
- I have made this recipe both with ube halaya jam and without. Ube has such a mild flavor that the end results were almost exactly the same in flavor. The only noticeable difference was that the cookies with ube jam were slightly softer and took a couple minutes longer to bake. If you decide not to use jam, increase the extract to 1.5 tsp and check cookies for doneness after 10 minutes.