Ube Crinkle Cookies
Ube Crinkle Cookies – Give the classic crinkle cookie a twist with ube, the beloved Filipino purple yam! This ube crinkle cookie recipe uses mashed ube, giving it the signature purple color and flavor. These cookies are a beautiful treat and a perfect addition to any cookie tray.
Ube Crinkle Cookies – Give the classic crinkle cookie a twist with ube, the beloved Filipino purple yam! This ube crinkle cookie recipe uses mashed ube, giving it the signature purple color and flavor. These cookies are a beautiful treat and simple to make, and comes from The Ube Baking Cookbook by Henry Awayan.
In recent years, ube became popular in the United States, and considered a “trend.” I can only chuckle to myself, because the purple yam is a beloved ingredient grown in the Philippines, where it is used in a multitude of delicious sweets, treats, and baked goods. I remember eagerly anticipating all the ube goodness whenever I would go back to vacation and visit family in the Philippines! Ube ice cream, ube halaya, ube sweets — I loved them all!
Now that ube treats are easier to find here in the U.S., I can satisfy these cravings any time I wish.
I was excited to welcome Chef Henry Awayan to the podcast to discuss his cookbook, The Ube Baking Book (affiliate link), which showcases a wide range of recipes that highlight the beloved Filipino ingredient ube in both traditional and fusion preparations. The first thing I had to try was the Ube Crinkle Cookie recipe.
How To Make Ube Crinkle Cookies (With Pictures)
The beauty of this recipe is that it is made with real mashed ube. If you are lucky enough to find the Filipino purple yam at your grocer, you can use it. But beware, I have seen plenty of mislabeled produce, selling purple sweet potato as ube. They can not be used interchangeably, as they have very different flavor profiles and textures.
However, you can use frozen grated ube found at most Asian markets. Be sure to strain it with a cheesecloth to remove excess moisture for best results.
In addition, while Chef Awayan’s recipe uses mashed ube, I like to add some ube extract for another layer of pronounced ube flavor. This is not necessary, but if you happen to have ube extract, known that you can use it in this recipe, as well.
This ube crinkle cookie recipe starts similar to a standard crinkle cookie recipe. Start by whisking the dry ingredients (flour, baking powder, and salt) in a bowl, and set aside. Combine the granulated sugar and melted butter. To this, add the eggs one at a time, followed by the vanilla extract. Add the dry ingredients to the wet, then stir in the mashed ube (and ube extract, if using). Chill the dough completely for at least two hours, or overnight. Scoop tablespoon portions, roll into balls, and coat completely in powdered sugar. Bake on a parchment paper lined baking sheet for 10-12 minutes, until they have the signature cracked appearance. Rest the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Listen to the Podcast with Henry Awayan
For more ube baking recipes, check out my interview with Chef Henry Awayan in Episode 127 of the Kitchen Confidante Podcast!
More Ube Recipes
Coconut Ube Rolls
Ube Halaya (Filipino Purple Yam Jam)
Disclosure: I was sent a copy of The Ube Baking Book to review for the Kitchen Confidante Podcast Episode 127 with Henry Awayan. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Ube Crinkle Cookies
Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract see Liren’s notes below
- 1/2 cup mashed ube see Liren’s notes below
- 1/2 cup powdered sugar for coating
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and melted butter. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mashed ube until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough makes it easier to handle and creates a better texture.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the powdered sugar in a small bowl.
- Scoop out tablespoon-sized portions of the chilled dough and roll them into balls.
- Roll each ball in the powdered sugar until fully coated and place on the prepared baking sheet, spacing the balls about 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies are cracked on top and set around the edges but are still slightly soft in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container.
Notes
- I used frozen grated ube, defrosted, and strained in a cheesecloth over a sieve. After two hours, gather cheesecloth and twist into a ball, squeezing out the excess liquid.
- In addition to vanilla, I added 1 teaspoon ube extract.
- I was able to yield about 30 cookies using a Zeroll #50 cookie scoop (1.5 inch bowl)
Nutrition
COOKBOOK
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