Ube Crinkle Cookies Purple

These chewy ube crinkle cookies are a vibrant twist on a classic holiday treat thanks to the deep purple hue and nutty vanilla flavor of purple yam. They strike a perfect balance between a fudgy center and crispy crackled tops, and always wow at parties or as a cheerful dessert after a Filipino meal. If you are new to ube, these cookies are a perfect gateway into one of the Philippines' most beloved flavors.

When I first baked these, my friends could not get over the vivid purple color and the rich taste. These have become my signature cookie for potlucks and family gatherings.

Ingredients

• All purpose flour: essential for structure choose a fresh bag for consistent texture
• Baking powder: gives the cookies lift and crackles use a newly opened tin for best effect
• Kosher salt: brings out the flavor without overwhelming
• Large egg: binds the dough and ensures moistness let it come to room temperature for better incorporation
• Unsalted butter: melted and cooled yields both chew and butteriness always use real butter
• Light brown sugar: packs extra moisture and caramel notes buy soft brown sugar not dry
• Granulated sugar: coats the outside for crisp edges and a sparkly look use superfine if available
• Ube halaya: gives authentic flavor and chewy texture find it at Asian grocers and check for bright color
• Ube extract: adds vivid purple color and deeper ube flavor look for brands like McCormick
• Confectioners sugar: creates the classic crackled top sift it for smoothest coverage

Step-by-Step Instructions

Make the Dry Mix:

In a medium bowl whisk flour baking powder and salt until everything is evenly blended. This prevents any lumps from hiding in your dough.

Make the Wet Base:

In a large bowl whisk the egg butter brown sugar and a portion of the granulated sugar until the mixture looks smooth and creamy. Add the ube halaya and ube extract whisk again until no streaks of purple remain and everything is evenly colored.

Combine Dough:

Add the dry ingredients to the wet mixture. Use a flexible spatula to gently fold it all together until no flour is visible and a slightly shiny soft dough forms. Overmixing will toughen your cookies so stop as soon as everything is combined.

Chill the Dough:

Cover the bowl tightly with plastic wrap and refrigerate for at least one hour. Chilling lets the flavors develop and makes the dough much easier to shape.

Shape and Sugar the Cookies:

Set up two shallow bowls one with granulated sugar and one with confectioners sugar. Scoop even portions of dough and roll into smooth balls. Roll each ball first in granulated sugar then roll again in confectioners sugar making sure they are generously coated. Arrange on parchment lined sheets with plenty of space so they can spread and crackle properly.

Bake to Perfection:

Place trays in a 350 degree oven and bake just until the edges start to set but the centers are still soft about ten minutes. Watch them closely so you keep that fudgy inside.

Cool and Finish:

Let cookies cool on the baking sheet for ten minutes before moving them to a wire rack. This keeps them from breaking and lets the crackles stay defined. Repeat with any remaining dough.

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My favorite part is cracking open a warm cookie and seeing the deep purple crumb with white sugar veins. One year these made our holiday cookie box go viral in my family chat everyone wanted the recipe instantly.

Storage Tips

Store in an airtight container at room temperature for up to four days and they will stay soft. If you want to keep them longer freeze the baked cookies in a well sealed bag with parchment between the layers. Thaw at room temperature and dust again with confectioners sugar if needed.

Ingredient Substitutions

If you cannot find ube halaya try steaming or boiling fresh purple yam and mashing it with a little condensed milk. You can swap ube extract for taro or pandan flavors for a fun twist but note the color will change. Use regular salt if you do not have kosher just use a tiny bit less.

Serving Suggestions

Pile these on a dessert platter at the end of a Filipino meal or package a dozen in a gift box for a unique homemade treat. I love serving them with halo halo on hot days or with mugs of tea on chilly afternoons. They also look beautiful on festive cookie trays mixed with classic chocolate crinkles.

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Cultural Context

Ube is a staple in Filipino sweet dishes from ice cream to rice cakes and is now popular across Hawaii and Japanese desserts as well. Crinkle cookies bring together this iconic flavor with a familiar Western holiday treat making them a fun mashup for multicultural families. Ube desserts are especially loved during Christmas and family celebrations.

Common Recipe Questions

→ What gives these cookies their purple color?

The vibrant hue comes from ube halaya, made with purple yam, and ube extract for extra intensity.

→ How do I prevent the sugar from absorbing into the dough?

Roll dough balls first in granulated sugar, then confectioners’ sugar; this layering keeps the coating crisp and white.

→ Can I use fresh ube instead of ube halaya?

For best flavor and texture, use ube halaya or mashed, cooked ube blended with a bit of condensed milk, if available.

→ Why refrigerate the dough before baking?

Chilling helps the flavors develop and makes the dough easier to handle and shape into neat balls.

→ How do I know when the cookies are done?

Bake until the edges are set but the centers remain slightly soft. They’ll firm up as they cool outside the oven.

→ Are these cookies overly sweet?

No, balancing light brown and granulated sugars yields pleasant sweetness without overpowering the ube notes.