Description
These vibrant and chewy Ube Crinkle Cookies are a delightful twist on the classic crinkle cookie. Featuring the unique flavor of ube extract and a soft, tender texture, these cookies are coated in powdered sugar for a beautiful crackled finish. Perfect as a colorful treat for any occasion, they combine the tropical essence of ube with a buttery, sweet cookie base.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp ube extract (or purple food coloring + flavoring)
- ½ cup (120ml) whole milk
Coating
- ½ cup (60g) powdered sugar
- 2 tbsp cornstarch (optional, for a thicker coating)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt to combine and set aside. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla and ube extracts for flavor and coloration. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to firm up and prevent excessive spreading during baking.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. In a small bowl, combine the powdered sugar and cornstarch (if using) to prepare the coating mixture.
- Shape the Cookies: Remove the chilled dough from the refrigerator. Using a tablespoon scoop or spoon, portion out dollops of dough and roll them into balls with your hands. The dough may be slightly sticky, which is normal and expected for this style of cookie.
- Bake and Coat the Cookies: Roll each dough ball in the prepared powdered sugar and cornstarch mixture to coat thoroughly. Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 12 to 14 minutes or until the cookies have spread and cracked beautifully on top. The centers may appear slightly underbaked, but will continue to set while cooling. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously again with the powdered sugar mixture to enhance the crackled look and sweetness.
Notes
- Chilling the dough is essential to control spreading and achieve the signature crinkle texture.
- Ube extract can be substituted with purple food coloring combined with a vanilla or coconut flavoring if unavailable.
- For a thicker coating, cornstarch can be added to the powdered sugar, but it is optional.
- Do not overmix the dough to keep cookies tender and soft.
- The cookies appear slightly underbaked when removed from the oven, but they firm up upon cooling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Filipino-inspired