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These are the perfect holiday treat! If you haven’t tried Ube before, you will be delightfully surprised!
Ingredients:
• 1 3⁄4 cups (7.85 ounces or 223 grams) all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon kosher salt
• 1 cup (7 ounces or 198 grams) granulated sugar
• 1⁄2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1⁄2 cup (4 ounces or 113 grams) ube halaya jam, at room temperature
• 1 teaspoon purple food coloring
• 1 teaspoon ube extract
• 1⁄2 teaspoon pure vanilla extract
• 1 cup (4 ounces or 113 grams) confectioners’ sugar
Instructions:
1.Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
2.Make the cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
3.In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes. Reduce the mixer to low and add the egg; beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on low, add the ube halaya jam, purple food coloring, ube extract, and vanilla extract, beating until combined and completely purple, 1 to 2 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
4.Coat the cookies. Place the confectioners’ sugar in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with confectioners’ sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
5.Bake the cookies. Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.
6.Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes:
• Most baking recipes instruct you to sift confectioners’ sugar before using in the recipe. Confectioners’ sugar tends to clump when stored; sifting removes these lumps. However, you don’t need to sift the confectioners’ sugar for these ube crinkle cookies. Why? I find that the lumps in the confectioners’ sugar help coat the cookies more thoroughly. The lumps also break up into interesting crinkles when baked!
• In the recipe, I instruct you to scoop the cookie dough with a cookie dough scoop. I then instruct you to drop the dough balls directly into the confectioners’ sugar and toss to coat. Don’t skip this step! If you drop the dough onto a sheet pan without coating them first, it’s likely that they’ll stick to the sheet pan. If you don’t plan on coating them immediately, I recommend chilling the dough for an hour first. Chilling the dough will make it easier to work with.
• Coat the cookies generously with confectioners’ sugar. I mean it. Ideally, you don’t want any purple spots showing on the cookie dough balls. These show up as “bald spots” on the cookies, ruining their crinkle effect. Additionally, the cookies will absorb some of the confectioners’ sugar as they bake. So err on the side of caution and cover them with a THICK layer of confectioners’ sugar!
