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Ube Crinkle Cookies

Ube Crinkle Cookie

Soft, bite-sized cookies with that signature look. Using Filipino ube to put our own spin on the classic recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Resting Time 1 hr


  • 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.