Ube Crinkle Cookies
These vibrant purple cookies are soft, chewy, and absolutely stunning. A fun twist on classic crinkles that's sure to impress.
Equipment
- electric mixer
- baking sheets
- parchment paper
- wire rack
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1/4 cup Ube Halaya (purple yam jam)
- 1 tsp Ube Extract
- 1 tsp Vanilla Extract
- 1 3/4 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Fine Salt
- 1/2 cup White Chocolate Chips
- 1/2 cup Powdered Sugar (for rolling)
Instructions
- Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add the egg, ube halaya, ube extract, and vanilla extract. Beat until smooth and a deep purple color, about 1 to 2 minutes.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Fold in the white chocolate chips. Cover the dough and refrigerate for at least 1 hour until firm.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Roll each ball in the powdered sugar until thickly coated. Place on the prepared baking sheets 2 inches apart.
- Bake for 11 to 13 minutes until the cookies are puffed, crackled, and the edges are just set. The centers should look slightly soft.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack. The cookies will be soft, chewy, and stunningly purple with beautiful white crinkle cracks.
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 18gProtein: 1gFat: 4g