Purple Crinkle Cookies Ube

Purple crinkle cookies always catch the eye at gatherings thanks to their vivid color and pillowy-soft texture packed into every bite. The recipe brings together the subtle nutty flavor of ube or purple yam and the nostalgic comfort of powder-dusted classics. Each cookie comes out fudgy in the center with beautifully crackled tops that tell you they are just right for sharing.

I first made these for a friend’s birthday tea and found everyone asking for a second helping before they finished the first. The ube flavor is unique but mild and appeals even to those new to Filipino-inspired desserts.

Ingredients

• All-purpose flour: gives these cookies their structure and soft bite look for fresh flour for best results
• Baking powder: lifts the dough and creates the classic crackled tops always check for freshness
• Salt: balances sweetness and deepens flavors flaky sea salt gives a subtle crunch
• Unsalted butter: brings richness go for European-style butters for an extra creamy texture
• Granulated sugar: sweetens and helps whip air into the dough use fine white sugar for smoother mixing
• Large eggs: make the cookies chewy and add moisture ensure eggs are at room temperature
• Vanilla extract: brings warm aroma use pure vanilla for a clean natural taste
• Ube extract: adds earthy sweet purple flavor choose a trusted brand for vibrant color and authentic taste
• Whole milk: makes the dough pillowy with just the right spread use full-fat for best effect
• Powdered sugar: coats each cookie so it bakes up with the classic crinkle look sift before using for no lumps
• Cornstarch (optional): for a thicker more dramatic sugar coating look for non-GMO

Picking a flavorful ube extract is key since it gives your cookies the signature taste and vibrant hue.

Step-by-Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder and salt with care making sure everything is evenly distributed.

Cream the Butter and Sugar:

In a separate large mixing bowl cream softened butter with sugar using a hand or stand mixer on medium just until pale and fluffy about three minutes. This creates tiny air pockets for a tender dough.

Add the Eggs and Flavorings:

Beat in eggs one at a time letting the first disappear before adding the next. Stir in vanilla extract and ube extract mixing until the color is uniform and no streaks remain.

Combine Wet and Dry with Milk:

Add the dry mixture to the wet in three batches alternating with milk. Always start and finish with the dry mix. Stir each addition gently just until it 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 chills the butter and thickens the dough so your cookies bake up thick with bold cracks.

Prepare Coating and Preheat:

Heat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a small bowl mix powdered sugar and optional cornstarch until blended and lump-free.

Shape and Coat the Dough:

Scoop out tablespoon-sized pieces of cold dough and roll quickly into balls—it is sticky but easier when chilled. Roll each ball generously in the powdered sugar mix.

Bake the Cookies:

Space dough balls about two inches apart on baking sheets. Bake for twelve to fourteen minutes until tops are cracked and cookies look just set at the edges. They may seem underdone but firm as they cool.

Cool and Finish:

Let cookies rest on the baking sheet for five minutes then transfer gently to a rack to finish cooling. Dust with extra powdered sugar while warm for a snowy finish.

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My favorite ingredient is the ube extract which transforms a simple cookie dough into something special with both color and flavor. I still remember the first batch I made with my mom—the purple dough got everywhere but it was so worth it for the taste and bright smiles.

Storing Your Purple Crinkle Cookies

Keep these cookies in an airtight container and they stay soft for up to four days at room temperature. For longer storage freeze baked cookies between sheets of parchment then let them thaw at room temperature. If you bake from frozen dough balls add another minute or two in the oven.

Ingredient Swaps

If you cannot find ube extract try a blend of purple sweet potato and vanilla for an earthy flavor and color. Dairy-free bakers can swap in plant-based milk and vegan butter without sacrificing texture. For nutty flair mix in a handful of toasted coconut or macadamias.

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Serving Up Style

These cookies are perfect with black tea coffee or even a cold glass of milk. Turn them into ice cream sandwiches by pairing with vanilla or coconut ice cream. For celebrations box them up with other colorful cookies for a showstopping gift.

A Bit of Cookie History

Crinkle cookies have been around since the early twentieth century with their signature crackled tops and soft centers. Adding ube is a more recent twist inspired by Filipino desserts that use purple yam for both color and flavor. Now they are a beloved fusion treat at many cultural gatherings.

Frequently Asked Questions

→ What makes these cookies purple?

Ube extract or a combination of purple food coloring and flavoring gives the cookies their distinct purple color and sweet taste.

→ Can I substitute ube extract?

If ube extract is not available, use purple food coloring with a touch of vanilla for color, though the flavor will differ.

→ Why do the cookies need to chill before baking?

Chilling the dough helps control spreading during baking, creating the classic cracked surface and soft center.

→ How do I get the perfect crinkle appearance?

Roll dough balls generously in powdered sugar before baking. The sugar coating cracks as the cookies bake, creating the signature look.

→ Can these be made ahead?

The dough can be prepared and refrigerated overnight. Baked cookies can be stored in an airtight container for several days.