The first thing that comes to mind when I think of ube is halo-halo aka probably the most well-known Filipino dessert. BUT! That’s not why we’re here people. We’re here to talk about cookies! My first encounter with an ube crinkle cookie was during one of the many girls night out when one of my best friends had a recipe and we helped her bake it.
It was easy, a little messy, and totally worth it at the end. You can’t go wrong with an aesthetically pleasing cookie that’s soft all throughout and with the unique flavor of ube.
What is a Crinkle Cookie?
A Crinkle Cookie is a small, soft cookie that has a white cracked/crinkled exterior. Powdered sugar is the key ingredient to get the signature look! The raw cookie dough balls are coated with a generous amount of powdered sugar before baking. As the cookies bake and expand, the cracks form and the powdered sugar creates the white crust.
Typically, the crinkle cookie recipes you see will be the classic chocolate. The chocolate contrasts perfectly with the white powdered sugar coating. We think our Ube Crinkle Cookie recipe adds a bit of color while still having that great classic look, not to mention a completely new flavor!
Ube is a Filipino purple yam! It is typically used as a dessert ingredient in the Philippines. In our Ube Crinkle Cookie recipe, we use ube halaya which is essentially a purple yam jam. It is a convenient alternative to buying fresh ube and can be easily found in Filipino grocery stores. We also use ube flavoring for some extra color and flavor.
Ube halaya can be used in all kinds of desserts. Use it to make baked desserts like cakes, cookies, and cupcakes. Have it for breakfast in your pancakes or waffles. For a summertime dessert, have it in your halo-halo! To get you started on your ube journey try out these Ube Crinkle Cookies and let us know how you liked them in the comments section below!
Other Dessert Recipes
Ube Crinkle Cookie
- 1/2 cup unsalted butter, room temp cut into small chunks
- 1/4 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1/2 cup ube halaya (purple yam jam)
- 1 tsp ube flavoring McCormick Brand
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup powdered sugar more as needed
- In a stand mixer with the paddle attachment, cream together the butter, brown sugar, and white granulated sugar on a medium-high speed. Cream until light and fluffy, about 5 minutes.
- Add in the egg and mix on a low speed until just incorporated. Next, add in the ube halaya and the ube flavoring and mix to combine.
- Sift the flour and baking powder into a separate bowl. While mixing on a low speed, gradually add in the sifted dry ingredients as well as the kosher salt. Mix until incorporated, do not over mix.
- Remove the bowl from the stand mixer and cover it with plastic wrap. Place dough in the fridge to rest for at least 1 hour. (Dough can be made a day in advance if needed)
- Preheat oven to 350°F. Place the powdered sugar in a bowl and line a baking sheet with a silpat or parchment paper. Use a 1 tbsp cookie scoop to portion the dough and form them into balls. Next, roll the dough in the powdered sugar to coat, and evenly space them on the baking sheet.
- Bake in the preheated oven for about 13 minutes or until done.