Ube Heart Thumbprint Cookies

Heart ube thumbprint cookies on a wire rack

5 from 1 vote

Ube Heart Thumbprint Cookies

Not too sweet, soft, buttery ube heart thumbprint cookies filled with a white chocolate coconut ganache. The dough is quick and simple to make, requiring no chilling. The ganache is also made right in the microwave, making this recipe great for beginners.

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Cuisine: Asian, Filipino

Servings: cookies

Calories: 142kcal

Author: Bianca Fernandez

Ingredients

Dry ingredients:

1 ½ cup all-purpose flour (180g)
½ tsp salt

Wet ingredients:

½ cup unsalted butter, softened (1 stick butter/8 tbsp)
⅛-¼ cup granulated sugar, see steps (25-50g)
1 egg, room temp
1 tsp ube extract
¼ c mashed ube or ube halaya (60g)

For the coconut ganache:

4 tbsp white chocolate chips, melted (40g)
1 ½ tbsp canned coconut milk (21g)
¼ tsp coconut extract
¼ tsp ube extract

For rolling (optional):

2 tbsp unsweetened shredded coconut (12g)

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Instructions

For the cookie dough:

**If using ube halaya, only use 1/8 c granulated sugar to offset the sweetness. If using mashed ube, use 1/4 c granulated sugar.
Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until combined. Scrape bottom of bowl.
Mix in the egg and ube extract until smooth.
Add in the ube halaya or mashed ube, stir until combined.
Dump in all of the flour and salt, mixing until no dry spots remain.
Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray.
Optional: Roll into unsweetened shredded coconut.
Place balls about 3-4 inches apart. They will not spread much while baking.
Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more coconut ganache you'll be able to fit in later on!
*Tip: If the dough cracks on the sides, you can use your fingers to smooth it out.
Bake for 11-13 minutes. Cookies should have slightly firm edges and retain their color. They should not be browned.
Let cool on pan for about 5-10 minutes, then transfer to wire rack to fully cool.

For the coconut ganache:

Add the white chocolate and canned coconut milk into a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave at 10-second intervals, stirring in between, until the chocolate is completely melted.
Once smooth, stir in the ube and coconut extracts.
If the ganache seems too liquidy, add in a few pieces of white chocolate chips and melt. If it's too thick, add a splash of coconut milk.
Use a small spoon to fill each cavity with ganache. The ganache should start to set within a couple of minutes.
Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week.

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