Ube Cookies
Ube cookies that are ready in LESS than 30 minutes - no chilling time required! These soft and chewy cookies are the perfect introduction to the sweet, earthy, and coconut-y flavors of ube.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helfpul tips to guide you in making this recipe >>> https://bakeologie.com/ube-cookies/
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Equipment
- cordless hand mixer good and inexpensive
- baking sheet love the honeycomb pattern
- Parchment Paper these sheets are so convenient
- digital food scale they come in many colors but my fave is the pink!
Ingredients
- 226g (1 cup) unsalted butter at room temperature
- 300g (1 ½ cups) granulated white sugar
- 50g (1 large) egg (weight is without shell)
- 1 tsp pure vanilla extract
- 2 tsps ube extract (see notes)
- 320g (2 cups + 9 tablespoons) all-purpose flour
- ½ tsp baking soda
- 1 tsp fine sea salt
- 20g (2 tbsps) ube powder/ powdered purple yam (see notes)
- 50g (¼ cup) additional granulated white sugar for rolling
Instructions
- Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 350°F / 180°C.Measure your ingredients and ensure that your butter and eggs are at room temperature.Line 2-3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.226g (1 cup) unsalted butter, 300g (1 ½ cups) granulated white sugar
- Add the egg, vanilla extract, and ube extract and mix to combine.50g (1 large) egg, 1 tsp pure vanilla extract, 2 tsps ube extract
- Sift together the flour, salt, baking soda, and ube powder and mix until just combined. Do not overmix!TIP: The final ube cookie dough should hold together well when scooped or rolled into balls, and not overly sticky or wet. The dough should be easy to handle and shape without falling apart.320g (2 cups + 9 tablespoons) all-purpose flour, ½ tsp baking soda, 1 tsp fine sea salt, 20g (2 tbsps) ube powder/ powdered purple yam
- Place the granulated sugar for rolling in a small bowl. Using a cookie scoop (I like to use #40 or 2 Tbsp cookie scoop), scoop balls of dough (about 50g each) onto the prepared baking sheets. Place 8 dough balls on each sheet.Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.50g (¼ cup) additional granulated white sugar for rolling
- Bake the cookies until puffy and set around the edges, mine took 11 minutes. All ovens are different so watch for visual cues and adjust the time as necessary. Remove from the oven and cool on the pan for 10 minutes – the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely.To ensure even baking, I prefer putting only 1 baking sheet inside the oven and just repeat the baking process with the remaining cookie dough.
Notes
Ube powder. Sometimes called powdered purple yam. Make sure to pick a packaging that says 100% pure purple yam. Ube/ Purple yam is NOT the same with Taro powder which is also purple in color and is commonly used in bubble teas.
Ube extract. They always come in small bottles. I have always used the McCormick brand.
Where to buy. Ube powder and ube extract are sold at well stocked Asian supermarkets, placed alongside other baking ingredients. Best places to find them are at Filipino markets like Seafood City (US & Canada) or Island Pacific Supermarket (US only). Amazon carries them too.
Servings: 18 cookies
