Soft Filipino Ube Crinkle Cookies With Powdered Sugar Tops

Ube crinkle cookies are the purple cousin of the chocolate classic, soft in the middle with a snowy cracked top. I chill the dough well so it spreads just enough to open those cracks in the oven.

This recipe is straightforward and perfect for both novice and experienced bakers. These cookies are sure to impress with their distinct taste and beautiful appearance.

Delicious Ube Crinkle Cookies

These Filipino Ube Crinkle Cookies feature a soft and chewy texture, enhanced by the nutty flavor of ube and finished with a dusting of powdered sugar. The recipe takes about 30 minutes to prepare and bake, yielding approximately 24 cookies.

Ingredients

1 cup ube halaya (purple yam jam)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the ube halaya, softened butter, and granulated sugar until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing until fully combined. The dough will be thick.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
Shape the Cookies: Once chilled, scoop out tablespoons of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.

Bake: Place the rolled cookies on the prepared baking sheet, spaced apart. Bake for 12-15 minutes or until the edges are set but the centers are still soft.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.