Our secret recipe is finally unlocked! These are ube crinkle cookies we often make during the holidays. Perfect for cookie exchanges, leaving out for Santa, or simply satisfying that sweet tooth of yours.
Ube crinkle cookies are ube-flavored sugar cookies with a noticeable cracked exterior and powdered sugar coating. These cookies are made with ingredients such as ube halaya and dark brown sugar, then rolled in sugar prior to baking.
These cookies have been such a hit with our friends and family, and it will be a hit with yours too!
Read on for the recipe.
The Secret to Perfect “Crinkled” Cookies
Crinkles (or cracks) form when the outer crust hardens before the inner dough is done spreading out or rising during baking.
The sugar coating on the outside will melt and then harden, resulting in a crisp outer layer that is so satisfying to bite.
Many recipes call for the cookie dough to be rolled in powdered (confectionary) sugar only.
However, the problem there is that powdered sugar will melt too fast. The outer layer won’t be as crisp and the crinkles won’t be as distinct.
The solution: roll the cookie dough in granulated sugar first, then roll it again in powdered sugar.
Granulated sugar are much larger and coarser grains of sugar compared to powdered sugar. When it bakes, it will melt only partially (enough to connect all the grains of sugar, like glue) and the rest will remain hardened sugar.
The result is an outer blanket of recrystallized sugar – what we need for that crisp exterior.
Granulated sugar will also protect the powdered sugar from dissolving away. So, the powdered sugar will remain on the surface and help us visualize those perfectly distinct crinkles.
In a separate bowl, mix butter and ube halaya with an electric mixer. Gradually add in the brown sugar. Then add egg and the ube extract. Mix well.
Add the dry mixture, 1/3 at a time, to the wet mixture. Mix well until well incorporated, then stop immediately.
Cover the bowl and refrigerate for 2 hours. See Note 1.
Note 1. Crinkle cookie dough is very sticky and needs chill time for better handling. Also, the colder the dough, the less it will spread while baking in the oven. If you prefer a small but thicker cookie (the texture will therefore feel more cakey), you may chill the dough overnight. We enjoy a thinner cookie, so a 2 hour chill time is enough for easy handling yet it will still spread nicely while baking.
Bake the Cookies
Preheat oven to 350 F.
Scoop about 1.5 tbsp of dough. Roll into a ball. Roll in granulated sugar then in the powdered sugar. Place dough 2 inches apart on a sheet pan lined with parchment paper.
Bake 10-12 min. Let cool on the baking sheet for 3 min.
Transfer to a cooling rack and let it cool completely.
Tips on Baking Ube Crinkle Cookies
If you prefer higher-rising cookies, there are two ways you can adjust this recipe.
The first way is to use brand new baking soda. In this blog post we used baking soda that’s been opened for a few months, but not expired. Our cookies turned out to be of a medium thickness (approx. 1/2 inch thick). In our experience with this recipe, using brand new (unopened) baking soda results in a higher rising cookie about 1 inch thick.
The second way is to chill the dough overnight. If you use very cold dough in the oven, it will not spread as much while baking, so the cookie will be thicker as a result. Whether you like a thinner cookie or a thicker cookie, this recipe turns out delicious!
Be generous when coating with granulated and powdered sugar. This will help you achieve the best visuals on your cookies.
If you find out after baking that you didn’t use enough sugar coating, dip the top of the cookie gently in powdered sugar before placing on the cooling rack.
Let the cookies cool until the next day – As soon as they’re done baking, the outer crust hasn’t set completely. But if you wait until the next day, the outer crust will be cooled and hardened into a more satisfying crisp. Of course, it’s difficult to resist the temptation of eating the cookies right away, so good luck haha.
Final Thoughts
Ube crinkle cookies adds Filipino flavor to the familiar taste and texture of crinkle cookies. Use this recipe for a perfectly cracked exterior and an irresistible ube dessert!
Ube crinkle cookies adds Filipino flavor to the familiar taste and texture of crinkle cookies. Use this recipe for a perfectly cracked exterior and an irresistible ube dessert!
In a separate bowl, mix butter and ube halaya with an electric mixer. Gradually add in the brown sugar. Then add egg and the ube extract. Mix well.
Add the dry mixture, 1/3 at a time, to the wet mixture. Mix well until well incorporated, then stop immediately.
Cover the bowl and refrigerate for 2 hours. See note 1.
Bake the cookies
Preheat oven to 350° F.
Scoop about 1.5 tbsp of dough. Roll into a ball. Roll in granulated sugar then in the powdered sugar. Place dough 2 inches apart on a sheet pan lined with parchment paper.
Bake 10-12 min. Let cool on the baking sheet for 3 min.
Transfer to a cooling rack and let it cool completely.
Notes
Note 1. Crinkle cookie dough is very sticky and needs chill time for better handling. Also, the colder the dough, the less it will spread while baking in the oven. If you prefer a small but thicker cookie (the texture will therefore feel more cakey), you may chill the dough overnight. We enjoy a thinner cookie, so a 2 hour chill time is enough for easy handling yet it will still spread nicely while baking.
More Recipes You’ll Love
Ube Cream Puffs (Pâte à Choux Recipe)
You can create these deceptively simple ube cream puffs with only a few ingredients. Make ube whipped cream or fill them with your favorite ingredients. This delicate dessert will make you wanting more!
Ginataan Bilo-Bilo (Filipino Sticky Rice Balls in Coconut Milk)
Satisfy your sweet tooth with the tropical flavors of sticky rice balls in coconut milk! You'll learn how to make this easy-to-prepare Filipino dish. Enjoy it hot or cold as a snack, breakfast, or dessert.
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Noelle Noriesta
Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me