Ube Crinkles Recipe (Purple Yam Crinkles Recipe)
Ever since I made the Ube Macapuno Cupcakes from this post, I have been thinking of ways on how to incorporate ube in desserts. Of course, I already make an ube cake, and ube bars as well, but I’m thinking I could still do more with ube. Agree? I hope so!
A couple of weeks back, I tried coming up with an ube version of the crinkle cookie. Unfortunately, when I made it, it fell flat (literally) want to see a picture? Here you go. Too bad it was flat and just had too many holes in the cookie, an indication I added way to much leavener. But, oh my my my my! It was so good! I didn’t know where I got the strength to resist it because I was so tempted to finish the whole batch!
I was raring to bake this again to perfect it but too bad, I ran out of my favorite ube jam from Mountain Maid Training Center. Thank heavens from my family who indulges my baking addictions, they bought me a few jars to experiment with last week. Yey!
The final recipe I came up with was less sweet than the original one and I lessened the baking powder as well. The result? It’s just the perfect ube crinkle. It’s like eating a spoonful of ube jam, only it’s in cookie form. Yum? Yum!!!
And oh, a piece of advise? While it is good freshly baked, these cookies just keeps getting better as the days pass by. Want to see how I made it?
To make the ube crinkles, we start by mixing together all the dry ingredients – flour, baking powder and salt. Whether you want to sift it or dry whisk it, it’s all up to you. For this recipe, I just dry whisked. Worked for me. In a mixing bowl, cream together to sugars (white and brown) and butter until light and fluffy.
Beat in the egg and mix well.
Now for the fun part – add in the Ube!!! Both the jam and the flavoring.
Mix well until batter will look like this .
Now, add the dry ingredients.
Cover the crinkle cookie dough with a cling wrap and let it chill in the refrigerator. I chilled mine overnight, but if you can’t wait, the four hours will do.
Ohhh!!! Another fun part! Place the powdered sugar in a medium sized bowl. There will be lumps in the sugar but it really doesn’t matter. We’ll just be using it as a coat. Now, get the dough from the ref and get an ice cream scooper. I used a .25 oz (1 1/2 teaspoon) sized scoop. I like small cookies, they’re pretty nice.
Roll the dough into a ball and coat with powdered sugar. Place them in the cookie sheet with parchment paper and bake for 7 minutes at 350F. You can make approximately 76 yummy ube cookies from this recipe.
The finished product. That bright ube color? I love it!
Let the cookies cool in the in the cookie sheet for about 30 minutes before transferring them in the cooling rack or your tummy. Your cooling rack or your tummy? You’re choice.
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1/2 cup ube jam / halaya (I used Ube Jam from Mountain Maid Training Center)
- 1 teaspoon ube flavoring (I used the McCormick Ube Flavor)
- 1 cup powdered sugar
- Assemble team dry ingredients – flour, baking powder and salt.
- Cream together butter and sugar until light and fluffy. Beat in the egg.
- Add in ube jam and ube flavoring then gradually add in the dry ingredients.
- Cover the bowl with cling wrap and chill for 4 hours or overnight.
- Using a .25 oz (1 1/2 teaspoon) ice cream scoop, roll the cookie dough into balls and coat with powdered sugar.
- Bake at 350F for 7 minutes or until done.
Cookies are okay to store at room temp for a week.