Soft Ube Crinkle Cookies
Soft Ube Crinkle Cookies are crisp on the outside, soft and chewy inside, and bursting with that irresistible ube flavor.
Servings: 12 cookies
Calories: 109kcal
Equipment
- 1 ice cream scoop
Ingredients
- 60 gr unsalted butter
- 1 egg
- 68 gr sugar
- ¼ tsp salt
- 150 gr flour
- 4 gr baking powder
- 60 gr ube jam ube halaya
- 1½ tsp ube paste
- 2 drops purple food coloring optional
Instructions
- In a bowl, mix room temperature butter, caster sugar, and a pinch of salt together. Beat until the sugar dissolves and the mixture turns pale and creamy.
- Crack in the egg and mix until fully combined. Sift the flour into the bowl and gently fold until no streaks of flour remain.
- Add ube halaya along with ube extract or paste. Mix until the dough turns evenly purple and fragrant. Cover the bowl with cling wrap and chill for at least 30 minutes — or even better, overnight. Chilling helps you shape the cookies easily and creates that perfect crinkle texture.
- Preheat the oven to 347°F (175°C). Scoop the dough using an ice cream scoop and shape it into round balls.
- Roll each dough ball in caster sugar first, then in powdered sugar until it’s fully covered.
- Line the cookies on a baking sheet with parchment paper, leaving space between each one.
- Bake for 12–15 minutes, turning the pan halfway through for even baking. Once done, cool the cookies on a cooling rack — and enjoy the soft, chewy magic of your freshly baked ube crinkle cookies!
Notes
- Chill the dough for the best crinkles – Let the cookie dough rest in the fridge for at least 30 minutes, but you can chill it for up to 3 days before baking. The cold dough helps create those beautiful, defined crinkles and prevents the cookies from spreading too much.
- Use good quality ube halaya – The flavor and texture of your cookies depend a lot on the Ube Halaya. Homemade or premium brands give a richer, nuttier taste.
- Coat twice for perfect snow-like crinkles – Roll the dough in caster sugar first, then powdered sugar. This double coating ensures the sugar sticks well and gives a beautiful contrast once baked.
- Don’t overbake – The cookies might look slightly soft when you take them out of the oven, but that’s perfect! They’ll continue to set as they cool, keeping the inside chewy and moist.
- Use an ice cream scoop – For even-sized cookies and consistent baking, use a small ice cream scoop or tablespoon to portion the dough.
Nutrition
Serving: 1piece | Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 145IU | Calcium: 25mg | Iron: 1mg