Ube Crinkle Cookies

5 from 2 votes

This blog post will teach you how to make these soft, decadent ube crinkle cookies, which are full of ube flavor thanks to the ube extract and ube halaya! They're not-too-sweet and the perfect Filipino-American holiday cookie.

Prep Time5

Cook Time9

Chill time30

Total Time44

Course: Dessert

Cuisine: American, Asian, Filipino

Servings: ube crinkle cookies

Calories: 260kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
1 large mixing bowl for mixing dough
1 silicone spatula
1 Medium cookie scoop 2-3 tablespoon capacity
2 Cookie sheets
Parchment Paper

Ingredients

Dry ingredients:

1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine sea salt or table salt

Wet ingredients:

½ cup unsalted butter melted and cooled
½ cup granulated sugar
⅓ cup light or dark brown sugar packed
1 egg room temperature
2 teaspoons ube extract extract or paste
½ cup ube halaya

For rolling:

¼ cup granulated sugar
½ cup powdered sugar

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Instructions

For the ube cookie dough:

In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ⅓ cup light or dark brown sugar until smooth.
Mix in 1 egg, 2 teaspoons ube extract , and ½ cup ube halaya until smooth.
Add in all of the dry ingredients: 1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon fine sea salt. Mix until no dry spots remain.
Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.

Scoop & bake cookies:

Preheat oven to 350°F/177°C and line two baking trays with parchment paper. Add ¼ cup granulated sugar and ½ cup powdered sugar to their own bowls.
Use cookie dough scoop to gather dough (2-3 tablespoons). Roll in granulated sugar, then powdered sugar, and place on lined baking tray, spacing cookies about 3-4 inches apart. Repeat with remaining cookie dough balls.
Once the tray is full, roll each ball again in a second layer powdered sugar. Make sure there are no purple spots peaking through!
Bake one tray at a time for 9-11 minutes, or until edges are set and centers look mostly cooked through.
For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!

Video

Notes

Baking tip:

Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

Storage instructions:

Room temperature: Store cooled ube crinkles in an airtight container at room temperature for up to 5 days.
Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze ube cookie dough balls (no granulated or powdered sugar coating) for up to a year. When you want to bake them, pull them from the freezer, coat in sugars, and bake as usual—just add a couple more minutes to the baking time.
Reheating instructions: Allow frozen ube cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.

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