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Ube Crinkle Cookies (Without Ube Halaya)

Soft ube cookies with a crackled powdered sugar coating, made with pure ube powder and ube extract. Easily double the recipe if you need a bigger batch. If you love crinkles, the chocolate version is a must-try!
Print Recipe
Stacked ube crinkle cookie halves showing their purple centers and powdered sugar coating.
Prep Time:15 minutes
Cook Time:10 minutes
Chill:1 hour
Total Time:1 hour 25 minutes

Ingredients

  • 158g (¾ cup + 2 teaspoons ) granulated white sugar
  • 53g (scant ¼ cup) neutral oil, such as canola
  • 50g (about 1 large) whole egg, weight is without shell, at room temperature
  • 20g (1 egg yolk from a large egg) egg yolk, at room temperature
  • 1½ teaspoons ube extract
  • ½ teaspoon pure vanilla extract
  • 158g (about 1¼ cups) all-purpose flour - if using cups, spoon the flour into the measuring cup and level it off.
  • 26g (about 2 tablespoons + 2 teaspoons) pure unsweetened ube powder
  • 2g (½ teaspoon) baking powder
  • 1.5g (¼ teaspoon) fine sea salt
  • 60g (½ cup) powdered sugar, for coating, plus more if needed

Instructions

  • Combine the wet ingredients. In a large bowl, whisk the granulated sugar, oil, whole egg, egg yolk, ube extract, and vanilla until evenly combined. You do not need to whip the mixture until fluffy.
    158g (¾ cup + 2 teaspoons ) granulated white sugar, 53g (scant ¼ cup) neutral oil, such as canola, 50g (about 1 large) whole egg, weight is without shell, at room temperature, 20g (1 egg yolk from a large egg) egg yolk, at room temperature, 1½ teaspoons ube extract, ½ teaspoon pure vanilla extract
    Ube cookie wet ingredients whisked together in a mixing bowl.
    • TIP: Weighing is especially helpful for flour and ube powder. See how to measure flour correctly.
  • Add the dry ingredients. Add the flour, ube powder, baking powder, and salt directly to the wet mixture. Sprinkle the baking powder and salt evenly over the surface. Use a spatula to gently lift the mixture from the bottom and turn it over itself. Scrape the sides and bottom of the bowl as you mix. Stop as soon as you no longer see dry flour. The dough will be thick and may look slightly grainy.
    158g (about 1¼ cups) all-purpose flour - if using cups, spoon the flour into the measuring cup and level it off., 26g (about 2 tablespoons + 2 teaspoons) pure unsweetened ube powder, 2g (½ teaspoon) baking powder, 1.5g (¼ teaspoon) fine sea salt
    Thick purple ube cookie dough after mixing in the dry ingredients.
    • NOTE ON UBE POWDER: Use pure, unsweetened purple yam powder, not a sweetened drink mix or taro powder. Add it dry for this recipe; do not rehydrate it separately.
  • Chill. Press cling wrap directly against the surface of the cookie dough. This helps prevent the surface from drying out and forming a skin. Refrigerate for at least 1 hour, until the dough is firm enough to scoop and gently roll.
    Cling wrap pressed directly against the surface of the ube cookie dough before chilling.
    • BAKER'S TIP: avoid adding flour simply because the dough feels sticky before chilling. Extra flour can change the finished texture.
  • Prepare the oven and pan. Toward the end of chilling, position an oven rack in the middle and preheat to 350°F (175°C), conventional/no fan. Line a baking sheet with parchment paper. Place the powdered sugar in a small bowl.
  • Shape and coat. Weigh out 40g of dough for each cookie before adding the powdered sugar, then gently roll into balls. Without a scale, divide the dough into 12 equal portions; spoon measurements are only an estimate. Roll each ball generously in the powdered sugar until it has a thick white coating. Place the balls about 3 inches (7.5cm) apart on the prepared baking sheet. Keep the remaining dough covered in the refrigerator between trays. Coat each batch just before baking.
    60g (½ cup) powdered sugar, for coating, plus more if needed
    Ube dough rolled into balls beside a bowl of powdered sugar, with two balls already coated.
  • Bake. Bake one tray at a time for about 10 minutes, until the cookies have spread and cracked, the edges are set, and the centers still look soft but not wet.
    Powdered sugar-coated ube dough balls spaced apart on a parchment-lined baking sheet.
    • Do not wait for the centers to feel firm in the oven. The cookies will continue to set as they cool on the baking sheet.
  • Cool. The cookies may look puffy when they come out of the oven and settle slightly as they cool—this is normal. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
    Baked ube crinkle cookies with cracked powdered sugar tops cooling on the baking sheet.
  • Storage: Once completely cool, store in an airtight container at room temperature and enjoy within about 3 days. The powdered coating may absorb moisture over time.

Notes

Extract: this recipe was developed using McCormick ube extract. Other brands can differ in flavor strength and color.
 
Servings: 12 cookies (approx 40g each)
Author: trish
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