Ube Crinkle Cookies
Soft centers, crisp edges, and a bold powdered sugar crackle. These ube crinkle cookies are rich without feeling heavy, perfectly sweet, and loaded with real ube flavor.
I use ube halaya (ube jam) instead of relying only on extract, which gives the cookies depth and keeps the texture soft and chewy. The dough does need a short chill before rolling, but that extra step makes them much easier to handle and helps the crinkles show up better in the oven.
Why You’ll Love These Cookies
These cookies bake up soft and tender every time, with a deep purple color that stands out on any cookie tray.
They’re easy to make with simple ingredients, and the dough comes together in one bowl.
Chilling the dough makes rolling cleaner and gives you a better powdered sugar coating, so the crackle actually shows after baking.
They’re great for holidays, cookie exchanges, or whenever you want something a little different from the usual chocolate chip routine.
What Is Ube?
Ube is a purple yam commonly used in Filipino desserts. It has a gentle sweetness with a subtle nutty, vanilla-like flavor that works really well in baked goods. The color is natural and vibrant, which is why ube desserts stand out so much.
If you’re new to ube, these cookies are a great place to start. The flavor is mellow, not overpowering, and pairs well with classic cookie ingredients like butter and sugar.
Ingredients You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Ube halaya is the key ingredient here. It adds moisture, real ube flavor, and that natural purple color, whether you’re using homemade or store-bought. All-purpose flour gives the cookies structure without making them dense, while butter, sugar, and egg work together to create a soft, chewy texture. Make sure the butter is fully softened so everything mixes smoothly.
A small amount of ube extract helps boost both flavor and color, while baking powder gives the cookies just enough lift. Salt balances the sweetness, and powdered sugar is essential for the crackled finish. Roll the dough generously so the crinkles show once the cookies bake.
How to Make Ube Crinkle Cookies
Start by creaming the butter and sugar until light and fluffy. Add the egg, ube halaya, ube extract, and vanilla, and mix until smooth and evenly colored.
Cover and chill the dough for at least 30 minutes. This makes it much easier to roll and helps the powdered sugar stick properly.
Once chilled, scoop the dough and roll it into balls. Coat generously in powdered sugar, making sure every side is covered.
Bake until the tops crack and the centers still look slightly soft. They’ll finish setting as they cool.
Tips for the Best Ube Crinkle Cookies
✔️ Chilling the dough is key. Don’t skip it, or the dough will be too soft to handle.
✔️ Use real ube halaya, not just extract. It makes a noticeable difference in flavor and texture.
✔️ For a stronger crinkled look, roll the dough in powdered sugar twice.
✔️ Pull the cookies while they’re still soft in the center. Overbaking will dry them out.
✔️ If you want to prep ahead, you can freeze the dough balls after rolling in powdered sugar and bake straight from frozen.
How to Store Them
Store baked cookies in an airtight container at room temperature for up to 4 days.
They also freeze well. Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Why This Recipe Works
This recipe keeps things simple while letting the ube shine. The dough comes together easily, chills well, and bakes up with soft centers and a bold crinkle on top. Using ube halaya gives the cookies depth and moisture, so you get great texture without extra steps or complicated techniques.
If you’re looking for a cookie that stands out from the usual lineup, this one does it. The color alone grabs attention, and the flavor is approachable even if you’ve never baked with ube before.
If you make these, I’d love to hear how they turned out. Leave a comment below, or save this recipe on Pinterest so you can come back to it the next time a cookie craving hits.
RECIPE
Ube Crinkle Cookies
Ingredients
- 1 cup ube halaya (ube jam)
- 1¼ cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Mix the dough. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream butter and sugar until light and fluffy. Add the egg, ube halaya, ube extract, and vanilla, and mix until smooth.
- Add dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix just until a thick, sticky dough forms.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle and helps the cookies crack properly.
- Roll and coat. Scoop about 1 tablespoon of dough and roll into balls. Roll each ball generously in powdered sugar until fully coated.
- Bake. Place cookies 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until puffed and crackled. Centers should still be soft.
- Cool. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill time matters. Skipping it makes the dough harder to handle and reduces the crinkle effect.
- Roll generously in powdered sugar for visible cracks after baking.
- Do not overbake. The cookies will continue to set as they cool.
These turned out fabulous! A moist, cookie/cake hybrid texture. I accidentally made them bigger than instructed and didnt add enough powdered sugar but they were still delicious. Good tip on refrigerating them prior to tossing them in the sugar too!
Hi Zoe! So glad they turned out great for you! Bigger cookies just mean more to enjoy 😊 Thanks so much for leaving a review!