Ube Crinkle Cookies
These ube crinkle cookies were this week’s submission to the reddit 52 weeks of baking (Week 42: Celebrity recipe or trend). Ube, the purple yam from the Philippines, seems to be everywhere in the U.S. right now. I might also be seeing it more due to my recent thing for purple and lavender.
With the nutty, vanilla flavor of ube, these ube crinkles are a purple twist on a classic. The recipe starting point is the Chocolate Quakes recipe from the Essential New York Times Cookbook by Amanda Hesser. That book is definitely among the top 10 of my favorite cookbooks.
Tips and tricks for this recipe
Most of the crinkle cookies recipes use the “creaming” method, beating softened butter and sugar together. This mechanical leavening creates a cake-like texture to the crinkle cookie. But using melted butter, like in that chocolate quakes recipe, gives you a chewier texture.
Using melted butter also means you don’t have to wait for your butter to soften. And it makes it easier to use a hand mixer, if that’s what you have.
The hardest part of this recipe is finding the ube halaya and ube extract. Ube halaya is ube jam (see picture below). You can buy ube halaya by the jar or make it yourself. Ube extract comes in small bottles, just like vanilla extract. Both are likely to be found in Asian specialty markets or on Amazon. My local market only had an artificial extract made by McCormick.
The image below shows all the steps in making these ube crinkle cookies. First sift the flour, baking powder, and salt into a small to medium-sized bowl (Panel #1). Beat the egg and sugar in another medium bowl if you are using a hand mixer or in the bowl of stand mixer (Panel #2). Then add the melted butter and ube extract (Panel #3).
Beat in the ube halaya (Panel #4), and then fold in the dry ingredients or beat them in on low (Panel #5). Chill the mixture in the refrigerator for 30 to 60 minutes. This is a great time to preheat the oven and clean up the mess that you’ve made!
When you’re ready to bake, put the confectioners’ sugar in a small bowl. Use a medium-sized (#40) cookie scoop or two spoons to scoop out two tablespoons of dough. Drop the ball gently into your bowl of confectioners’ sugar and toss to coat (Panel #6).
If you want the whitest white of crinkle cookies, the folks at Cooks Illustrated recommend first rolling crinkle cookies in granulated sugar and then in a thick layer of confectioners’ sugar. The confectioners’ sugar may be less likely to melt this way, but it’s too sweet for my taste. Please feel free to roll your crinkles in a few tablespoons of granulated sugar before rolling them in the confectioners’ if that white white is important to you.
FAQs about these ube crinkle cookies
Ube contains anthocyanins, which are the same compounds that give color to red cabbage and butterfly pea flower.
Nope. They are unrelated. I wrote about ube and purple sweet potatoes in this post.
You can freeze balls of cookie dough just as you would any other drop cookie. Just scoop the dough onto a cookie sheet, freezer overnight, then transfer to a freezer bag and squeeze out all of the air. To bake, you’ll want to let the balls of dough come to room temperature on a lined cookie sheet before you roll them in the confectioners’ sugar and bake as directed.
Ube Crinkle Cookies
- Stand mixer or hand mixer
- 2 cups (250 grams or 8.8 ounces) bleached all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 grams or 5.3 ounces) granulated sugar
- 1 large egg
- 8 tablespoons (113 grams or 4 ounces) unsalted butter, melted and slighlty cooled
- 2 teaspoons ube extract
- ½ cup ube halaya (ube jam)
- ½ cup confectioners' sugar, plus more if needed
- Sift or whisk the flour, baking powder, and salt together in a small to medium-sized bowl.2 cups (250 grams or 8.8 ounces) bleached all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- In a medium bowl if using a hand mixer or in the bowl of your stand mixer, mix the sugar and egg together on medium speed until it light in color, 1-2 minutes.3/4 cup (150 grams or 5.3 ounces) granulated sugar, 1 large egg
- Add the melted butter and ube extract and mix together for 1 minute.8 tablespoons (113 grams or 4 ounces) unsalted butter, melted and slighlty cooled, 2 teaspoons ube extract
- Add the ube halaya and mix.1/2 cup ube halaya (ube jam)
- Add the dry ingredients and mix on low or stir in by hand just until they are fully incorporated.
- Chill the cookie dough in the refrigerator for 30 to 60 minutes.
- Meanwhile, preheat your oven to 350°F and ready a small bowl of confectioners' sugar and two cookie sheets lined with parchment paper or silicone mats.1/2 cup confectioners' sugar, plus more if needed
- Use a medium (#40) cookie scoop or two spoons to scoop balls of dough into the confectioners' sugar, and toss to coat thickly. Place on the baking sheets an inch to two apart.
- Bake for 12 minutes in the middle of the oven. The cookies will be slightly firm to touch but the inside will look soft.
- Let cool for about 5 minutes on the baking sheet before transferring them to a rack to cool completely.
- Crinkle cookies can be stored for a week at room temperature.
If you make these ube crinkle cookies or have any questions or suggestions, please leave a comment here or share a pic with me on Instagram!
Check out other uglyducklingbakery cookies like these ube macaroons, salted caramel chip chocolate cookies, or chocolate rugelach.
Check out some Filipino recipes from Angela Dimayuga in the NY Times or the Instagrams of Yana Gilbuena (who wrote that Serious Eats post on how to make ube halaya) or SarmieSisterSweets.
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Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
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Week 5: bite sized – cookies
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