Ube Cookies

These are Ube Crinkle Cookies. Ube is a purple root from the Philippines that is used in many sweets. The cookies are baked and are dusted with powdered sugar. This recipe uses both ube extract and ube halalya jelly. These can be difficult to find depending where you are. I suggest finding them in Asian markets. Though more expensive, they are also available to purchase online (linked below in ingredients). This recipe makes about 12-14 cookies. I used this recipe as a fundraiser for my Filipino American Student Association club and made a total of around 200 cookies (multiplied the batch). They sold out very quickly. I hope you try something new and enjoy!

Baking equipment:

• balloon whisk
• spatula
• large mixing bowl
• dry measuring cups and spoons
• liquid measuring cups
• small bowl
• parchment paper
• sheet pan

Ingredients

Dry ingredients:

• 120 g (1 c) all purpose flour
• 55 g (1/2 c) glutinous rice flour
• 4 g (1 tsp) baking powder
• 2 g (1/4 tsp) salt

Wet ingredients:

• 113.4 g (1/2 c) unsalted butter melted
• 50 g (1/4 c) white granulated sugar
• 54 g (1/4 c) dark brown sugar
• 1 large whole egg room temperature
• 1 large egg yolk room temperature
• 160 g (8 tbsp) ube halaya jam
• 1 tsp ube extract

In a small mixing bowl add all dry ingredients (flours, baking powder, salt) and whisk to combine. 

In a larger mixing bowl for wet ingredients, combine the butter, granulated sugar, and brown sugar until fully incorporated.

Add the eggs into the wet ingredient bowl. Then, add the ube puree and ube extract. Combine until the dough mixture color is dark purple.

Slowly add dry ingredients into the wet ingredients while mixing until incorporated. This step will take the longest and most effort depending on the batch size you make. I recommend adding the dry ingredients in at a shake at a time so you don't dry out the wet ingredients with too much flour all at once.

Put the bowl of dough in the freezer for 15 minutes. The time in the freezer may vary depending on the temperature but, the end result you are looking for is that the dough is solid enough that it doesn't fall apart when you roll it.

Preheat oven to 350 °F. Line a baking sheet with parchment paper and set aside. Parchment paper is a must because without it the cookies will be stuck to the bottom of the baking sheet and will be difficult to scoop them out. I recommend doing this step when the dough has 5 minutes left in the freezer.

Remove dough from the freezer and scoop about 1 tablespoon of dough and roll into a ball. I recommend using your hands to roll the dough in a small circular motion on your palm to make it easier.

Roll the ball of dough in a bowl of powdered sugar until it’s well coated. Place dough on a baking sheet and give one-inch space between each cookie. I recommend a small bowl for the powdered sugar because the dough balls should be pretty small so it doesn't take much sugar to coat each dough ball.

Bake for 12-15 minutes or until the cookies are firm. I recommend closer to 15 minutes so the insides of the cookie are baked evenly

Remove from the oven and place the cookies on a cooling rack for five minutes. Serve and enjoy.