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Ube Crinkle Cookies Recipe

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Soft, chewy ube crinkle cookies with a cracked purple and white sugar coating.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup ube halaya (ube jam), at room temperature
  • 2 large eggs
  • 1 tsp ube extract
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar, for rolling
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  2. Beat in the ube halaya, eggs, ube extract, and vanilla extract until smooth and evenly colored.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Fold into the wet mixture just until combined; do not overmix.
  4. Cover the dough and chill for at least 1 hour, or up to overnight.
  5. Scoop the dough into 1 1/2 tablespoon balls. Roll each ball in granulated sugar, then roll generously in powdered sugar until fully coated.
  6. Place the balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 10 to 12 minutes, until the edges are set and the tops have cracked.
  7. Cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Notes

Chill the dough the full hour; shortcutting it is the single biggest reason the tops stay smooth instead of cracking. If your ube halaya is on the wet side, add the extra tablespoon of flour mentioned in the variations so the dough isn’t sticky once it comes out of the fridge.

Find it online: https://www.receipster.com/ube-crinkle-cookies/