Ube Crinkle Cookies

Course: Dessert

Cuisine: Filipino

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 127kcal

Author: Quynh Nguyen

These soft, chewy ube crinkle cookies are made with real ube halaya for rich purple yam flavor and natural color. Chilling the dough helps the cookies hold their shape and creates that classic crackled finish once they’re rolled in powdered sugar and baked.

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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.

Storage

Store in an airtight container at room temperature for up to 4 days.

Baked cookies or chilled, unbaked dough balls can be frozen for up to 2 months.

Nutrition