The beautiful and deep purple color attracted me to this cookie, but more than that, it’s the unique taste that captures my heart
You are going to love me big time when you try this cookie! It’s insanely soft, smooth with a very nice purple yam flavor. To top all that, every single bite of this cookie melts in your mouth. Oh dear, I cannot express how happy I was to how this cookie turned out.
Some of you might not be familiar with “Ube”, it’s the same thing as purple yam. It belongs to a yam family, but the color is deep purple. The most attractive quality of this yam is its unique color, but it have a very nice subtle flavor in it. The use of this is very common in Philippines where I grew up. We used it in desserts like Ube Ice Cream, Ube Jam, Bread and many more. Now a days in baking, it’s use is popular in making Ube Cake, Ube Swiss Roll Cake or Ube Cupcakes.
I was at first hesitant to make this Ube Crinkles, because in my mind, what is crinkles without the decadent chocolate? I have a simple Chocolate Crinkles recipe in my blog and they were super good! If you’ve tried it or if you’ve tried chocolate crinkles in general, then you know what I mean and why I am so addicted to it.
I’ve decided to give this crinkles variation a go, and I couldn’t be more thankful that I did. I made Purple Yam Jam and I thought I’d use some of it to make this cookie. So basically, I ended up having a Jam that I can use for my bread or even have it on its own, and I have a Ube Crinkles, 2 birds in one stone. Super treat, super happy.
This cookie is very fragile and soft. So you have to be patient to wait for it to at least cool 5-10 minutes before attacking it. After 5 minutes it will still be slightly warm, so you can actually feel how soft and smooth it is when you bite it. Make sure to coat the cookie as much powdered sugar as possible, as it really gave the cookie extra sweetness which actually sealed the deal for me. The batter itself is not too sweet, so this makes up for it. The sugar-coating on top will crack, but the cookie will not but it’s definitely done already.
The cookie will also spread so it’s important to leave spaces in between when arranging them in baking sheet. One of the thing I like about this cookie is that you can make the cookie batter ahead of time and you can store at 2-3 days in the fridge (covered with cling wrap). I personally like baking few pieces at a time so that I get to eat them fresh from the oven. Although cookies can be kept frozen, there’s nothing like a freshly made, freshly baked cookies. It makes a difference in the texture and in the way that it spread as it bakes. Let me show you how I made it. Let’s get started!
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup unsalted butter – room temperature
- 2 1/2 tbsp brown sugar
- 1/4 cup granulated white sugar
- 1 egg – room temperature
- 1/4 cup + 3 tbsp Ube Jam. I used my Homemade Ube Jam, you can also use store-bought
- 1/2 tsp Ube flavoring (I used the McCormick Ube Flavor) – optional
- 1 cup powdered sugar – sifted to remove lumps
- Mix dry ingredients: flour, baking powder and salt.
- Cream butter and sugar until light and fluffy, then add the egg. The batter will curdle that is normal. Continue mixing until well combined.
- Add in ube jam and ube flavoring (if using) and continue mixing until combined.
- Gradually add the dry ingredients, and continue mixing until combined. The cookie batter will be soft and sticky.
- Cover the bowl with cling wrap, making sure the cling wrap touches the top of the batter to avoid forming a ’skin’ on top. Chill for 4 hours, preferably overnight. The cookie batter will be harder and easy to roll into balls, but it will still be slightly sticky. The sticky surface will allow the sugar to stick during the coating process. Important thing to note that the consistency of the Ube Jam you used could greatly affect the texture of the cookie. If your Jam is runny or too soft, the cookie will have a tendency to spread and be flat.
- Roll the cookie dough into balls (about 2 tbsp or 30 grams per ball) and coat with powdered sugar.
- Line a cookie tray with parchment paper, or silicone mat. Arrange the cookie balls leaving at least 3-inch apart to give space for cookie when it spread as it bakes.
- Bake at 350F for 12 minutes. Leave in the tray to cool. No need to transfer in cooling rack, the remaining heat should finish baking the cookie.
Makes 13 cookies
Cookie dough can be kep in the refrigerator for 2-3 days. Baked cookies can be stored at room temp for a week. Do not store in air tight container as moisture will make the sugar-coating to dissolve.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥