Ube Crinkle Cookies

Crinkle cookies are known for their signature look, crackly powdered sugar on the outside, and a soft, chewy center on the inside. But these ube crinkle cookies are on a whole new level. They’ve got that gorgeous purple color, rich ube flavor, and melt-in-your-mouth texture. They’re the kind of cookie that disappears fast because you’ll keep reaching for more.

I love that this recipe uses real ube halaya (ube jam), so the flavor actually comes through, not just from extract. And let’s be honest, anything with powdered sugar on the outside is already a win.

Whether you’re baking for the holidays, sharing a taste of Filipino sweets with friends, or just craving something purple and delicious, these cookies are easy to make and even easier to love.

Why You’ll Love These Ube Cookies

• Soft and chewy – Perfect texture all the way through.
• Real ube flavor – Thanks to a combo of ube halaya and ube extract.
• Easy to make – No chill time, no complicated steps.
• Naturally pretty – That deep purple color + snowy sugar = instant wow.
• Kid-approved – Sweet, soft, and fun to eat.

What Is Ube?

Ube is a purple yam that’s popular in Filipino desserts. It has a naturally sweet, nutty, almost vanilla-like flavor that works beautifully in baked goods. These ube crinkle cookies are a fun way to introduce ube to friends who haven’t tried it, and a nostalgic treat if you grew up eating ube halaya or ube ice cream.

Ingredients You’ll Need

Here’s everything you need to bake a batch of these Filipino crinkle cookies:

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• Ube halaya (ube jam) – Adds moisture and deep ube flavor. You can use homemade or store-bought.
• All-purpose flour – Gives the cookies structure.
• Granulated sugar – For sweetness and structure.
• Unsalted butter – Softened so it mixes easily.
• Egg – Helps bind everything together.
• Baking powder – For just the right lift.
• Salt – Balances the sweetness.
• Ube extract – Boosts the ube flavor and color.
• Vanilla extract – Rounds everything out.
• Powdered sugar – For that classic crinkle cookie coating.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Let’s Make Ube Crinkle Cookies!

1. Preheat your oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the wet ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. Add the egg, ube halaya, ube extract, and vanilla. Mix until well combined.

1. Add dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined. The dough will be thick and sticky.
2. Roll and coat: Scoop out dough (about 1 tablespoon per cookie) and roll into balls. Toss each one generously in powdered sugar until fully coated.

1. Bake: Place on the baking sheet and bake for 10–12 minutes, or until the cookies have spread and the tops are beautifully crackled. They’ll still look a little soft in the center—that’s perfect!
2. Cool: Let them sit on the pan for 5 minutes before transferring to a wire rack to cool completely.

How to Store Them

Once completely cooled, store the cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 2 months, just thaw at room temperature before serving.

Why These Ube Cookies Are Always a Hit

These ube crinkle cookies are one of those easy wins that check all the boxes: fun to look at, big on flavor, and perfect for sharing (if you don’t eat them all first). They’re sweet, nostalgic, and just a little extra, like the best kind of treat should be.

If you’re looking for a crowd-pleasing cookie that’s a little different from the usual chocolate chip or snickerdoodle, this is the one. Trust me, people will ask you for the recipe.

Tried these ube crinkle cookies? Leave a comment below and let me know how they turned out—or hit that save button on Pinterest so you can make them again later!

RECIPE