Soft and chewy ube cookies that melt in your mouth. These purple yam crinkle cookies are delicious, buttery and flavourful. Coated in crunchy sugar, these cookies are really easy and fun to make.
In a large mixing bowl, add softened butter and sugar. Cream them together with an electric mixer, until the butter is fluffy, about 2-3 minutes.
Crack in an egg, then mix again until fully combined.
Add in ube halaya (or ube puree) and ube extract. Mix well, scraping the bowl a few times if needed.
Sieve in the flour, salt and baking soda. Using the hand mixer on medium speed, combine until a cookie dough forms.
Cover in plastic wrap, then refrigerate for at least 1 hour.
Preheat oven to 325°C (170°C) and line two cookie sheets with parchment paper.
Using a medium cookie scoop or tablespoon, scoop out cookie batter. Shape it into a ball, then roll it through granulated sugar. Repeat process for all other cookies.
Place cookie balls at least 2-3 inches apart on the lined sheets. Bake for 10 minutes or until the bottom edges look slightly browned.
Let cool on cookie sheet for 5 minutes, then transfer onto a wire rack and cool down completely.
If desired, melt some white chocolate and drizzle it over the cookies for decoration.
Notes
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Nutritional value is estimative and it is calculated per 1 plain ube cookie.
If using fresh ube or ube puree, double the sugar quantity.
Nutrition
Calories: 140kcal
Keyword purple yam cookies, ube cookies, ube crinkle cookies