Ube Crinkle Cookies

Ube crinkle cookies

Ube crinkles are a great twist to the popular chocolate crinkle cookies around Christmas time. They are soft, fluffy, and colorful with delicious ube and filled with fluffy coconut marshmallow. They are perfect for holiday baking!

Crinkle cookies are so striking due to the deep cracks revealing the cookie contrasted with the whiteness of the powdered sugar. They're perfectly small, plump cookies that are scrumptiously soft and sweet.

Ube crinkle cookies

Ube crinkle cookies are a Filipino-American twist on the classic crinkle cookie. It uses two forms of ube - ube halaya made from fresh ube which gives it a mix of pistachio and vanilla flavor and some color, and ube extract which is artificial ube flavoring and makes the cookie a deep, striking purple.

cook Time: 2 hours


– ½ cup unsalted butter – ½ cup granulated sugar – ¼ cup light brown sugar – 1 egg – 1 cup ube jam – 1 teaspoon ube extract – 1 teaspoon baking powder – ¼ teaspoon baking soda – 1.5 cups all-purpose flour – granulated sugar, for rolling – sifting powder sugar, for rolling


In a bowl, whisk together the all purpose flour, baking soda, baking powder, and salt. Cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.


Then add the egg, ube jam, and ube extract and mix together. Gently fold in the dry ingredients half a cup at a time. Freeze the dough for 10 minutes.


Use a 2 tablespoon cookie scoop to create balls of dough. Chill in the fridge for 2 hours. After chilling, coat each ball in granulated sugar.


Then, heavily coat it in powdered sugar.


Line two sheet trays with parchment paper. Bake one sheet at a time on the top rack for 13 minutes. Remove the tray from the oven and allow the cookies to set and cool completely for 20 minutes.

These crinkles are ready for your Christmas cookie tins!