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To create an indulgent, chewy texture to your ube crinkle cookies, use glutinous rice flour.

Ube Crinkle Cookies Recipe

5 from 2 votes
If you have a sweet tooth and a passion for freshly-baked cookies or appreciate the nutty, rich flavor of ube, you absolutely must try these Ube crinkle cookies!
Servings: 23 Cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chill time 4 hours
Total Time 4 hours 28 minutes

Equipments:

  • Oven

Ingredients:

For Dry Ingredients:

  • 1 cup all-purpose flour (or 120 grams)
  • ½ cup glutinous rice flour (or 55 grams)
  • 1 tsp baking powder
  • ¼ tsp salt

For Wet Ingredients:

  • ½ cup unsalted butter (melted) (or 113 g)
  • 50 g white sugar (or ¼ cup)
  • ¼ cup dark brown sugar (or 54 g)
  • 1 large whole egg  (at room temperature)
  • 1 egg yolk  (room temperature)
  • 160 g Ube puree or Ube Halaya jam
  • 1 tsp Ube extract

Dusting:

  • ½ cup Powdered sugar (add extra for even coating)

Instructions:

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:

  • Next, add the dry ingredients to your wet ingredients. Mix all until thoroughly combined.

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

Watch the Video:

Nutrition Information:

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.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Appetizer, Dessert
Cuisine: Asian
Keywords: purple cookies, purple yam cookies, ube crinkle cookies