This post may contain affiliate links. Please see our disclosure policy.

Soft and delicious gluten-free crinkle cookies with a Filipino and American fusion twist. These 9 ingredient classic crinkle cookies are coated in powdered sugar and have a vibrant purple color from ube, a purple yam that’s frequently used in Filipino desserts.

baked ube crinkle cookies on a sheet of parchment paper
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!

What is Ube?

​​Ube is a purple yam or purple sweet potato from the Philippines that’s used in many Asian desserts such as ube cheesecake, ube ice cream, and these ube brownies. Ube has a bright purple color that makes whatever you’re baking beautiful and vibrant!

In recent years, Ube has become popular in the United States and can be found in Asian markets, as well as many big box grocery stores. Even Trader Joe’s has delicious, ube-flavored products that people love!

What Makes This Recipe Great

Today, we’re making another ube dessert- soft and chewy Ube Crinkle Cookies! This ube cookie recipe is deliciously sweet with a subtle, earthy ube flavor that’s just irresistible

All you need is 9 ingredients, many of which you may already have on hand. Ube is easily sourced in your local Asian market, and a little goes a long way! 

These chewy ube cookies have a distinctive color, the perfect crinkle top, and a scrumptious, delicate flavor. Plus, they’re gluten-free! They’re perfect for a special occasion or a fun after-dinner dessert. 

Ingredient Notes

recipe ingredients in small bowls and labeled
  • Ube Halaya + Ube Extract: Uses both ube extract and ube halaya (ube jam). The sweet jam is what contains real fresh ube. I found both at local Asian grocery stores, but you can also order them online.
  • Softened Butter: Use unsalted butter. 
  • Granulated Sugar
  • Large Egg
  • Gluten-Free All-Purpose Flour: If you are not gluten-free, regular all-purpose flour can be used instead of the gluten-free flour blend.
  • Baking Powder
  • Sea Salt
  • Powdered Sugar: Also known as confectioners’ sugar. 
  • Equipment: Large bowl, hand or stand mixer, lined baking sheet, and cooling rack.

Step-by-Step Instructions

numbered step by step photos showing how to make the cookie dough.
numbered step by step photos showing how to prepare the cookie dough.
  1. In a large mixing bowl, add granulated sugar and softened butter. Use a stand mixer or an electric hand mixer to whip until fluffy.
  2. Add in egg, ube halaya, and ube extract, and whip to fully combine. 
  3. Stir in your dry ingredients: flour, baking powder, and sea salt, and mix until a thick dough forms.
  4. Flatten the dough on the surface of the mixing bowl with a spatula or the back of a spoon so it’s in a thinner layer. Cover and freeze for 1 hour.
  5. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
  6. Place granulated sugar in one bowl and powdered sugar in another. Scoop 2 tablespoon of the dough (I recommend using a cookie scoop), roll into a ball, then roll in granulated sugar and then the powdered sugar. The dough should be completely covered and not show at all.
  7. Place on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until they spread a little and get puffy with a crackly top.
  8. Cool the ube crinkle cookies for 10 minutes, then use a spatula to carefully transfer to a wire rack to cool completely. Enjoy!
ube crinkle cookies on a parchment paper lined baking sheet

Expert Tips

  • If you are not gluten-free, regular all-purpose flour can be used instead of gluten-free flour.
  • Don’t skip the freezing step! This helps the cookie to bake slower to achieve that crinkle effect. Flattening the dough in the bottom surface of the mixing bowl before freezing helps to chill it quickly.
  • To help achieve that gorgeous crinkle top, make sure to roll the dough twice in the powdered sugar so you don’t see the purple dough at all when you bake it.

Storage Instructions

  • You can store these ube crinkle cookies in an airtight container at room temperature for up to 4-5 days.
  • To freeze, place the uncooked cookie dough balls in a freezer-safe container and freeze them for up to 3-4 months. 
  • To bake from frozen, thaw for about 20 minutes while the oven preheats, then roll them in the powdered sugar twice before baking for 12-14 minutes.
two ube crinkle cookies stacked on top of each other showing the vibrant purple center.

Recipe FAQs

What makes a crinkle cookie crinkle?

The crinkled appearance comes from the high sugar content, fat, leavening agents, chilled dough, and a powdered sugar coating.

What is a substitute for ube extract? 

Purple yam powder (ube powder) can be used as a substitute for ube extract in some recipes, however it’s trickier to achieve the flavor and color of using the extract. I don’t recommend this substitution for these ube crinkle cookies.

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

Servings: 20 cookies

Soft & Chewy Ube Crinkle Cookies (Purple Yam Cookies)

Soft and delicious gluten-free crinkle cookies with a Filipino and American fusion twist. These 9 ingredient classic crinkle cookies have a vibrant purple color from ube, a purple yam that's frequently used in Filipino desserts.
Prep: 15 minutes
Cook: 14 minutes
Chilling Time: 1 hour
Total: 1 hour 29 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Video

Ingredients 

  • 1/2 cup softened butter, or coconut oil, for dairy free
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup ube halaya, ube jam
  • 1 tsp ube extract
  • cup gluten free all-purpose flour, or regular all purpose, if not gluten free
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup granulated sugar, for rolling
  • 1/2 cup powdered sugar

Instructions 

  • In a large mixing bowl, add granulated sugar and softened butter. Use a stand mixer or an electric hand mixer to whip until fluffy.
    1/2 cup softened butter, 3/4 cup granulated sugar
  • Add in egg, ube halaya, and ube extract, and whip to fully combine.
    1 egg, 1/2 cup ube halaya, 1 tsp ube extract
  • Stir in flour, baking powder, and sea salt, and mix until a thick dough forms.
    1¼ cup gluten free all-purpose flour, 1 tsp baking powder, 1/4 tsp sea salt
  • Flatten the dough on the surface of the mixing bowl with a spatula or the back of a spoon, so it's in a thinner layer. Cover and freeze for 1 hour.
  • Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
  • Place granulated sugar in one bowl and powdered sugar in another. Scoop 2 tablespoon of the dough (I recommend using a cookie scoop), roll into a ball, then roll in granulated sugar and then the powdered sugar. The dough should be completely covered and not show at all.
    1/4 cup granulated sugar, 1/2 cup powdered sugar
  • Place on the prepared baking sheet about 2-3 inches apart. (You make need to do this in 2 batches – place the unbaked dough back in the freezer while the first batch bakes.) Bake for 11-13 minutes, until they spread and get puffy with a crackly top.
  • Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. Enjoy!

Notes

Expert Tips

  • If you are not gluten-free, regular all-purpose flour can be used instead of gluten-free flour.
  • Don’t skip the freezing step! This helps the cookie to bake slower to achieve that crinkle effect. Flattening the dough in the bottom surface of the mixing bowl before freezing helps to chill it quickly.
  • To help achieve that gorgeous crinkle top, make sure to roll the dough twice in the powdered sugar so you don’t see the purple dough at all when you bake it.

Storage Instructions

  • You can store these ube crinkle cookies in an airtight container at room temperature for up to 4-5 days.
  • To freeze, place the uncooked cookie dough balls in a freezer-safe container and freeze them for up to 3-4 months. 
  • To bake from frozen, thaw for about 20 minutes while the oven preheats, then roll them in the powdered sugar twice before baking for 12-14 minutes.
 

Nutrition

Serving: 1cookie – makes 20, Calories: 155kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 69mg, Potassium: 25mg, Fiber: 1g, Sugar: 21g, Vitamin A: 154IU, Calcium: 16mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.