Prep the Dry Ingredients:
Take the flour, salt, and baking powder in a medium bowl and whisk. Once thoroughly combined, set it aside for now.
Prep the Wet Ingredients
Melt the butter for 15 seconds interval until melted.
Then add brown sugar and granulated sugar to a large bowl and mix well.
Once the wet ingredients are mixed thoroughly, add the (room temperature) whole egg + the yolk.
Immediately after that, add your ube extract and halaya puree. Mix this until the color is all the same
Add the Wet and Dry Ingredients:
Prep to Bake the Cookies:
Put parchment paper on a baking pan and start preheating the oven to 325°F.
Remove the bowl of chilled dough from the fridge and start scooping the dough to form balls.
Roll each ball in granulated sugar first and then drop them into the powdered sugar bowl and coat it well. This step prevents the icing sugar from being absorbed by the dough and you won’t get the crinkle effect. I like to ensure that the dough is completely white on the entire outside.
Then, set each ball on the baking sheet, providing a space of – at least an inch between each.
Bake the cookies for 13 minutes if you like soft cookies or 14-15 minutes if you want them crispier outside. They will still appear to be very soft when you pull them out from the oven.
Take the cookies out from the oven, let them cool on the baking sheet for 5 minutes, to ensure that the purple yam cookies are firm. Put them on a cooling rack for about 5 minutes.
They will firm up a bit as they cool down. The inside is still so soft and delicious. Then, serve up
Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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