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Ube Crinkle Cookies

Soft, chewy ube crinkle cookies with a cracked sugar top and a sweet, nutty purple yam flavor. An easy ube crinkle cookies recipe for the holidays.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Servings: 22 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp ube extract
  • 1/4 cup ube halaya
  • 2 tbsp milk
  • 1/4 cup granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Method
 

  1. Whisk together the flour, baking powder, and salt. Set aside.
  2. 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.
  3. Add the dry ingredients to the wet ingredients and mix until just combined, adding milk as needed.
  4. Cover and refrigerate the dough for at least 1 hour.
  5. 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.
  6. Bake for 10 to 12 minutes, until puffed and cracked.
  7. 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.