Purple Crinkle Cookies Ube

These purple crinkle cookies are the eye-catching treat that brings a touch of the Philippines to any dessert spread. The signature crinkled look with their vibrant ube color makes them almost too pretty to eat but trust me you will not want to resist their soft centers and sweet vanilla-ube flavor. I first baked these for a family gathering at Lunar New Year and now they show up at every celebration I host.

Ingredients

• All purpose flour: for structure and chew choose a high quality unbleached flour for best texture
• Baking powder: helps the cookies rise and get their signature cracks check the freshness for reliable lift
• Salt: enhances the ube and vanilla flavors use fine sea salt for even seasoning
• Unsalted butter: provides richness allow it to soften fully for smooth creaming
• Granulated sugar: sweetens and helps with crinkle tops organic sugar gives added depth
• Large eggs: bind the dough pick fresh eggs for that cohesive cookie crumb
• Vanilla extract: deepens aroma pure vanilla works wonders
• Ube extract or purple food coloring: for authentic taste and vibrant color seek out Filipino grocery stores for real ube extract
• Whole milk: adds moisture and helps the cookies stay tender use full fat for richness
• Powdered sugar: creates the signature snow-white crinkles sift it for a smooth coating
• Cornstarch: optional but helps keep the sugar coating thick and powdery

Step-by-Step Instructions

Prepare the Dry Mix:

In a medium bowl whisk together all purpose flour baking powder and salt until fully combined. This will ensure the dry ingredients are evenly distributed for a consistent cookie structure.

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter and granulated sugar using a hand or stand mixer. Mix for about three minutes until the mixture turns light and fluffy. This builds air into the dough and makes for soft centers.

Add Eggs and Flavoring:

Add eggs one at a time to the butter and sugar beating well after each addition. Then stir in the vanilla extract and ube extract or food coloring until you see an even purple color. Be sure to scrape the bowl to catch all the flavor.

Combine Wet and Dry Ingredients:

Gradually add the dry mix to the wet ingredients in three batches alternating with whole milk. Start and finish with the dry mix mixing gently each time. Stop when the dough just comes together to avoid tough cookies.

Chill the Dough:

Cover the bowl tightly with plastic wrap and refrigerate for at least two hours or overnight. This step firms the dough so the cookies hold their shape and develop the classic crinkle.

Preheat and Prep:

Set your oven to one hundred seventy five degrees celsius and line two baking trays with parchment. Make your coating by combining powdered sugar and cornstarch in a shallow bowl.

Shape and Coat:

Scoop tablespoon sized amounts of dough and roll into balls with your hands. Toss each dough ball generously in the powdered sugar mixture so they are thickly coated.

Bake:

Arrange the dough balls on the prepared trays leaving enough space for spreading. Bake for twelve to fourteen minutes until they have cracked tops and look set but the centers are still a little soft.

Cool and Finish:

Let the cookies cool on the trays for five minutes then move them to a wire rack to finish cooling. If you like dust with more powdered sugar for a beautifully snowy finish.

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My favorite part of making these is swirling in the ube extract and seeing the dough turn that magical violet shade. The color always reminds me of visiting my grandmother and helping her make classic Filipino sweets.

Storage Tips

Let cookies cool completely then store them in an airtight container at room temperature. They stay soft for up to four days. For longer storage freeze the baked cookies in layers separated by parchment. Thaw at room temperature before serving and dust with extra sugar if needed.

Ingredient Substitutions

If you cannot find ube extract use a good quality purple food coloring plus a splash of vanilla. For a dairy free option substitute plant based butter and any non dairy milk in the dough. Egg substitutes like flax eggs work but the texture will be a little more cakey.

Serving Suggestions

These cookies look stunning on a holiday dessert platter. Pair with tea or coffee for a sweet afternoon snack. I love stacking them in gift boxes for birthdays or wrapping a couple with ribbon as party favors.

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Cultural Context

Ube is a classic flavor in Filipino baking from cakes to ice cream. These crinkle cookies are a fun twist on the ube desserts I grew up with. Their bright color and snowy coating celebrate the spirit of togetherness at Filipino celebrations and family gatherings.

Recipe FAQs

→ What does ube add to these cookies?

Ube imparts a distinct earthy sweetness, subtle nuttiness, and natural purple color, making the cookies visually unique and flavorful.

→ Can I use purple food coloring if I don't have ube extract?

Yes, purple food coloring with flavoring can be substituted for ube extract to achieve a similar hue and hint of flavor.

→ Why is it important to chill the dough?

Chilling prevents excessive spreading and helps achieve the signature crinkle pattern by firming the dough before baking.

→ How do I get the extra-thick powdered sugar coating?

Mix powdered sugar with cornstarch, then generously roll each dough ball in this mixture to create a thick, crackly coating.

→ How do I store the cookies to keep them fresh?

Store cooled cookies in an airtight container at room temperature for up to a week to maintain their soft texture.