Ube Crinkle Cookies
Ube, also known as purple yam, has gained global popularity with its vibrant color and distinct nutty vanilla flavor. Originating in the Philippines, this beloved root vegetable has been cherished for generations and has since made its way to other regions like Hawaii and Japan. These ube crinkle cookies showcase a striking and intense purple hue, making them a delightful conclusion to a Filipino meal, such as sinigang (a tangy tamarind-infused stew), pork adobo, or pancit bihon (noodles with pork).From traditional Filipino treats like halo-halo and boba tea to Western delights like brownies, ice cream, and pie, the versatility of ube knows no bounds. This recipe elevates the classic crinkle cookie by incorporating ube halaya, a popular Filipino pudding made from ube and condensed milk, along with ube extract.While crinkle cookies are generally straightforward to prepare, one challenge often encountered is preventing the powdered sugar from being absorbed into the cookie dough. This issue can be easily resolved by following a simple assembly process, dividing the dough preparation into stages: First, portion and roll all the dough, then coat the dough balls in granulated sugar (which creates a protective barrier against the powdered sugar), and finally, roll them in powdered sugar. Once all the cookies have been coated, bake them immediately.
Ingredients
- 1 3/4 c. (210 g.) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 large egg, room temperature
- 1/2 c. (1 stick) unsalted butter, melted and cooled
- 1/4 c. (55 g.) light brown sugar, packed
- 1 1/2 c. (150 g.) granulated sugar, divided
- 1/2 c. (150 g.) ube halaya
- 3 tsp. ube extract, such as McCormick
- 1 c. (115 g.) powdered sugar
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment. In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, whisk egg, butter, brown sugar, and 1/2 cup granulated sugar. Add ube halaya and ube extract and whisk until fully incorporated.
- Add dry ingredients to ube mixture. Using a flexible spatula, mix until flour is incorporated and dough is shiny, about 30 seconds.
- Cover bowl with plastic wrap and refrigerate at least 1 hour or up to 1 day.
- In 2 separate shallow bowls, place powdered sugar and remaining 1 cup granulated sugar. Scoop 20 (2 tablespoons; 35 grams) portions dough and roll into balls. Working with a few at a time, roll in granulated sugar, then in powdered sugar. Arrange 10 balls on prepared sheets, spacing 2" apart.
- Bake cookies until edges begin to set but center is still slightly soft, 9 to 11 minutes.
- Let cool 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.
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