These ube crinkle cookies are soft and thick with a slight crisp on the outside from the sugar coating. They're packed with ube flavour, making them an easy and unique holiday cookie!
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Notes from the baker
After making my Matcha Crinkle Cookies last holiday (they were a hit!), I knew I had to make an ube version this year. These ube crinkle cookies are so plush and soft in texture with a sugary crunch on the outside.
It's super easy to infuse them with ube (purple yam) flavour too. You just need ube extract! It's flavour and vibrant colour all in one. These are unique and special cookies to make around the holidays and add to a Christmas cookie box!
Why you'll love this recipe
- Soft and thick cookies. The texture is my favourite thing about these cookies. It's so satisfying biting into them.
- Strong ube flavour. The ube extract makes them taste amazing and gives them an eyecatching deep purple colour.
- Festive crackled look. It's not the holidays without a classic powdered sugar-covered crinkle cookie.
- Easy to make. You only need a few ingredients, no special tools, and it comes together quickly.
Tools
- Baking sheet - Any baking sheet or baking tray will do for baking your cookies on.
- Whisk - No hand mixer needed for these cookies! You just need a whisk to beat the eggs and sugar until thick and fluffy.
- 3-tablespoon cookie scoop - I like using a 3-tablespoon scoop for large cookies but you can also use a smaller scoop for smaller cookies.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Baking powder
- Salt
- Eggs - These should be at room temperature. If you forget to take them out of the fridge ahead of time, you can submerge them in a bowl of warm water for 5 minutes.
- Granulated sugar
- Ube extract - Ube extract is a natural or artificial ube flavouring and colouring that gives ube treats its recognizable smell, flavour, and taste. You can find it at specialty Filipino grocery stores, some Asian grocery stores, the international section of supermarkets, and online.
- Unsalted butter - Melt the butter and let it cool slightly before using it.
- Powdered sugar
Tips for making the best ube crinkle cookies
- Chill the dough before scooping. The dough needs time to firm up otherwise it will be difficult to roll.
- Release the dough directly into the sugar, not your hands. The dough will be soft and sticky, especially from the heat of your hands. It's much easier to manage and roll after it gets a coating of sugar to take away the stickiness.
- Roll the dough in granulated sugar first, then powdered sugar. Rolling the dough in two layers of sugar is key to achieving that crackled look without the powdered sugar dissolving into the moisture of the cookie.
Storage
This ube crinkle cookies can be stored in an airtight container at room temperature for up to 5 days.
I don't recommend freezing them because the powdered sugar coating will dissolve when the cookies are thawed.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cookie recipes to try
Recipe
Ube Crinkle Cookies
Equipment
- 1 whisk
Ingredients
Cookies
- 170 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 150 g granulated sugar
- 2 teaspoons ube extract
- 60 g unsalted butter, melted
For rolling
- 50 g granulated sugar
- 30 g powdered sugar
Instructions
- Flour mixture: In a small mixing bowl, stir together flour, baking powder, and salt. Set aside.
- Egg mixture: In a large mixing bowl, add the eggs and sugar. Whisk together for about 3 minutes until it becomes pale in colour. Whisk in the ube extract until thoroughly mixed. Slowly stream in the melted butter while whisking constantly.
- Combine: Add the flour mixture to the egg mixture and fold together with a spatula until just combined.
- Chill: Cover and chill the dough in the fridge for at least 1 hour to allow it to firm up.
- Prep: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside. Place the granulated sugar and powdered sugar in two separate small bowls.
- Roll in granulated sugar: Use a 3-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough directly into the granulated sugar, not your hands. Swirl the bowl around to coat the dough ball completely in a layer of sugar. Once coated, roll the ball in between your hands to create a perfectly round ball.
- Roll in powdered sugar: Roll the ball in powdered sugar until generously coated. Place the dough ball on your lined baking sheet, leaving 1-2" in between each one to account for spreading.
- Bake: Bake cookies for about 11 minutes or until the powdered sugar forms a cracked pattern and the cookies are puffy.
- Cool: Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
Lia Perlman says
Hi! Did you by chance change to quantities on this recipe on your website? I had downloaded it originally and now it’s not the same. I made the dough last night with the original and it’s chilling. Will it still work to bake today?