01 -
Preheat the oven to 175°C. In a medium bowl, whisk together the flour, baking powder, and kosher salt until evenly combined.
02 -
In a large mixing bowl, whisk the egg, melted unsalted butter, light brown sugar, and 1/2 cup (100 g) granulated sugar until smooth. Add the ube halaya and ube extract, then whisk until fully incorporated.
03 -
Add the flour mixture to the wet mixture. Using a flexible spatula, mix until just combined and the dough appears shiny, about 30 seconds.
04 -
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours to firm up the dough.
05 -
Place the remaining 200 g granulated sugar and confectioners’ sugar into two separate shallow bowls. Scoop 20 equal portions of dough (about 35 g each). Roll each portion into a ball. Roll each ball first in granulated sugar, then in confectioners’ sugar to ensure even coating.
06 -
Arrange 10 dough balls per batch on two parchment-lined baking trays with at least 5 cm space between each to allow for spreading.
07 -
Bake the cookies until the edges are set yet the centres remain slightly soft, 9 to 11 minutes.
08 -
Allow the cookies to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely before serving. Repeat with remaining dough.