Ube Crinkle Cookies
Soft, thick ube crinkle cookies coated in powdered sugar, offering a unique purple color and a perfect balance of sweetness and texture ideal for dessert lovers.
Equipment
- 1 baking sheet
- 1 whisk
- 1 3-tablespoon cookie scoop
Ingredients
- 6 oz all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 2 teaspoons ube extract
- 4 tablespoons unsalted butter melted
- 1/4 cup granulated sugar for rolling
- 2 tablespoons powdered sugar for rolling
Instructions
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk eggs and granulated sugar for 3 minutes until pale.
- Add ube extract to the egg mixture and whisk to combine.
- Slowly pour melted butter into the egg mixture while whisking constantly.
- Fold the flour mixture into the egg mixture until just combined.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Place granulated sugar and powdered sugar into separate bowls.
- Use a 3-tablespoon scoop to form dough balls and coat each in granulated sugar by swirling in the bowl.
- Roll each dough ball between your hands to form a smooth ball.
- Coat each ball generously in powdered sugar and place on the prepared baking sheet with 1-2 inches between them.
- Bake for 11 minutes or until the powdered sugar cracks and cookies are puffy.
- Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Chill dough well for best texture and easier handling.
- Use fresh ube extract for vibrant color and flavor.
- Store cookies in an airtight container for up to 3 days.