Easy Ube Crinkle Cookies with Purple Yam – Soft & Chewy in 30 Minutes
There is something so pretty about a cookie that comes out of the oven in a soft shade of purple, and these ube crinkle cookies do exactly that. Made with real ube flavoring, they have a sweet, nutty taste that is a little different from your usual cookie and a cracked sugar top that makes them look like tiny works of art.
These cookies started showing up on my radar after seeing them all over bakery counters, and once I tried making a batch at home, I understood the hype. The dough is soft and easy to work with, and the color alone makes people ask what is in them.
This ube crinkle cookies recipe comes together in one bowl with a short chill in the fridge. Roll, bake, and you have a batch of soft, chewy cookies that stand out on any dessert table.
Why You Will Love This Recipe
- Striking purple color that makes every tray pop
- Soft, chewy centers with a classic cracked sugar top
- Sweet, nutty ube flavor that is different from the usual cookie
- One bowl, no mixer required
- Dough can be made ahead and chilled overnight
- Makes about 22 cookies, perfect for sharing
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup, room temperature
- Granulated sugar: ¾ cup
- Large eggs: 2, room temperature
- Ube extract: 1 tbsp
- Ube halaya (purple yam jam): ¼ cup
- Milk: 2 tbsp
- Granulated sugar: ¼ cup, for rolling
- Powdered sugar: 1 cup, for rolling
Ingredient Notes and Substitutions
- Ube extract: This is what gives the cookies their bright purple color and distinct flavor. Look for it at Asian grocery stores or online.
- Ube halaya: Adds extra flavor and a soft texture. If you cannot find it, add 1 extra tablespoon of ube extract instead.
- Butter: Use softened, not melted, butter so the dough creams up light and fluffy.
- Milk: A small splash helps loosen the dough to the right consistency, since ube halaya can vary in thickness.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a bowl. Set this aside for later.
Step 2: Cream the Butter and Sugar
Beat the butter and granulated sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the ube extract and ube halaya.
Step 3: Combine the Dough
Add the dry ingredients to the wet ingredients and mix until just combined, adding the milk a splash at a time if the dough feels too stiff.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This makes the dough much easier to roll and helps the cookies hold their shape.
Step 5: Roll the Dough Balls
Heat the oven to 350°F and line a baking sheet with parchment paper. Scoop the chilled dough into balls, roll each one in granulated sugar, then generously in powdered sugar.
Step 6: Bake the Cookies
Bake for 10 to 12 minutes. The cookies will puff up and crack as they bake, then settle as they cool.
Step 7: Cool
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Tips for the Best Results
- Chill the dough for at least 1 hour, or the cookies will spread too much.
- Roll in granulated sugar first, then powdered sugar, so the coating holds up in the oven.
- Be generous with the powdered sugar for the prettiest cracked top.
- Do not overbake. Pull the cookies while the centers still look a little soft.
- Store extra dough balls in the freezer and bake a few fresh whenever you want.
Variations and Add-ins
- White chocolate ube: Fold in ½ cup white chocolate chips for extra sweetness.
- Ube cheesecake swirl: Add a small spoonful of sweetened cream cheese to the center of each dough ball before baking.
- Coconut twist: Add ¼ cup shredded coconut to the dough for a tropical flavor.
- Macapuno topping: Press a small piece of macapuno (sweet coconut strings) into each cookie right after baking.
What to Serve With It
- A tall glass of cold milk
- A mug of hot chocolate on a chilly afternoon
- A holiday cookie tray with red velvet crinkle cookies
- A scoop of vanilla ice cream on the side
- A cup of coffee for an afternoon treat
Ube Crinkle Cookies
Ingredients
Method
- Whisk together the flour, baking powder, and salt. Set aside.
- Beat the butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the ube extract and ube halaya.
- Add the dry ingredients to the wet ingredients and mix until just combined, adding milk as needed.
- Cover and refrigerate the dough for at least 1 hour.
- Heat the oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into balls, then coat each in granulated sugar followed by powdered sugar.
- Bake for 10 to 12 minutes, until puffed and cracked.
- Cool on the baking sheet 5 minutes, then move to a wire rack.
Notes
- Chill the dough for the full hour, or longer, for the best crinkle effect and chewiest texture.
- Store cooled cookies in an airtight container for up to 5 days at room temperature, or freeze the dough balls for up to 3 months.
- Keep the dough cold right up until it goes in the oven so the cookies hold their shape.
These ube crinkle cookies bring together a gorgeous purple color, a sweet nutty flavor, and that classic cracked sugar top everyone loves about crinkle cookies. They look like they came from a bakery, but they are simple enough to make any day of the week.
Once you try one batch, do not be surprised if these become a regular request on your holiday cookie list. I hope these ube crinkle cookies recipe favorites bring as much joy to your kitchen as they have to mine.
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