Print

Ube Crinkles

ube crinkle cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in Ube Crinkles, soft, chewy purple delights bursting with sweet vanilla charm!

Ingredients

Scale

Cookie dough:

  • 1 3/4 cups (210 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp baking powder
  • 1/2 cup (120 g) unsalted butter, melted
  • 1 large egg
  • 1/2 cup (113 g) ube halaya
  • 1 tsp ube extract

Assembly:

  • Superfine sugar, for rolling
  • Powdered sugar, for rolling

Instructions

  1. To make the cookies, combine the flour, sugar and baking powder in a mixing bowl, and whisk until combined. Mix in the melted butter, egg, ube halaya and ube extract. Cover the bowl with cling wrap and chill for 30 minutes, or until firm.
  2. Once chilled, roll the dough into ten balls and freeze for 1 hour, or until solid.
  3. To bake the cookies, preheat the oven to 350°F (180°C). Line a baking tray with baking paper. Remove the cookie dough from the freezer and roll each ball in superfine sugar, then powdered sugar, ensuring the dough is well coated. Place the coated balls on the prepared tray, leaving 2 inches (5 cm) in between to prevent them from spreading into each other, and bake for 15 minutes or until set. Remove from the oven and cool for 30 minutes, or until completely cool.
  4. Store the cookies in an airtight container at room temperature for up to 4 days.

Notes

  • The double sugar coat (superfine first, then powdered) is what creates the dramatic high-contrast white-on-purple crackle pattern. Don’t skip the superfine layer — without it the powdered sugar absorbs into the dough and you lose definition.
  • Freezing the dough balls for the full hour is critical for the crackle. Warmer dough spreads flat in the oven and the crackle goes muddy.
  • Ube halaya brands vary in moisture. Good Shepherd is the standard; if yours is very wet, drain any pooled oil before measuring.

Find it online: https://zhangcatherine.com/ube-crinkles/