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 Time15

Cook Time14

Chilling Time1

Total Time1 29

Course: Dessert

Cuisine: American, Asian

Servings: cookies

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
1¼ 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!

Video

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