Ube Crinkle Cookies
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!
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Servings: 20 cookies
Ingredients
- 1 ¼ cup all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 stick butter unsalted, room temp
- 1 cup ube halaya
- 1 cup dark brown sugar
- 1 egg room temp
- 1 tsp ube extract
- granulated sugar for coating
- powdered sugar for coating
Instructions
Prepare the cookie dough
- Mix flour, baking soda, and salt in a bowl.
- 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.
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