Cute Ube Snickerdoodles
Easy, quick, no chill ube snickerdoodles decorated with melted chocolate! These bear cookies are crispy yet very soft, not-too-sweet, and super adorable. They can be made in one bowl with a hand whisk and rubber spatula, making these cute cookies an easy project for beginner bakers!
Servings: 16 ube cookies
Calories: 164kcal
Equipment
- 1 large mixing bowl
- 1 small bowl
- Parchment Paper
- Wire rack
- 2 small microwave-safe mixing bowls optional, for bear design
- 1 small silicone spatula, optional, for bear design
- 3 Piping bags optional, for bear design; can also use toothpicks or ziploc bags
- 1 pair scissors optional, for bear design
Ingredients
Dry ingredients:
- 1 ⅓ cups all-purpose flour can use 1:1 gluten-free flour
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon salt
Wet ingredients:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon ube extract
- ¼ cup ube halaya
- 2-4 tablespoons any type of milk
For rolling:
- ¼ cup granulated sugar
- ½ tablespoon cinnamon
Decoration for face:
- 3 tablespoons white chocolate chips
- 1 tablespoon milk/dark chocolate chips
- oil-based red or pink food coloring see steps
Instructions
For the ube cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ⅓ cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ¾ teaspoon salt.
- In a large bowl, use your hand whisk to cream the softened ½ cup unsalted butter and ½ cup granulated sugar on medium speed until smooth, about 2-3 minutes. Scrape bottom of bowl.
- Add 1 teaspoon ube extract and ¼ cup ube halaya. Mix until smooth. Add more ube extract until you get the shade of purple you desire.
- Dump in all of the dry ingredients. Use silicone spatula to mix until combined. If the dough is crumbly, slowly add 2-4 tablespoons any type of milk until it comes together. The finished dough should be thick but scoopable.
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- In a small bowl, combine ¼ cup granulated sugar and ½ tablespoon cinnamon for rolling the dough.
- Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each) and shape into a ball. Roll dough into cinnamon sugar mixture, then place onto lined baking tray. This will be the bear's head.For the ears, take ½ tsp of dough, shape into a ball, then roll into cinnamon sugar mixture. Place the ear on the upper left or right side of the head and repeat for the other ear.Place bear ube cookies about 3-4 inches apart. They will not spread much while baking.
- Bake for 9-11 minutes. Cookies should look puffy, soft, and retain their purple color. They should not be browned.
- Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
For the faces:
- You can a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the arrow and snouts, eyes, and noses, then a scribe for the blush.
- Melt 3 tablespoons white chocolate chips to a small microwave-safe bowl. Add a small drop of pink/red oil-based food coloring. Transfer to piping bag and use this for the snout and ears.*If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Add oil-based red or pink food coloring to the remaining melted white chocolate. Use this for the blush.*If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Melt 1 tablespoon milk/dark chocolate chips in another small microwave-safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Transfer to piping bag and use this to draw on the eyes and nose.
- Enjoy!
Notes
- I remade this recipe using King Arthur's gluten-free flour and they were just as delicious!
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1 cookie | Calories: 164kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 147mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 179IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mg
