ube Crinkles

​Ube Crinkles or Purple Yam Crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are deep purple in color, with crunchy exterior. soft chewy center and rolled in powdered sugar.

This recipe is super delicious because of the real ube jam or what we call halaya added to the mixture. Very moist and they are actually easy to make!

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Baking is between 10-12 minutes. If you'd like the top to be a bit crispy, bake it for no more than 11-12 minutes and if you want it soft, just do it for 10 minutes. But please note that oven temperature varies, so make sure to check before the set time. Do not over bake or the cookies will be dry. Give this recipe a try and let me know what you think about this recipe by leaving a comment below. Enjoy!

ube crinkles recipe

Ingredients:

• 1 1/2 cups all purpose flour 
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup ube jam/halaya or make it from scratch using my ube halaya recipe
• 1-2 tsp ube flavor extract
• powdered sugar for dusting

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Procedure:

• In a small bowl, combine flour, baking powder and salt. Set aside.
• In a large bowl, beat together butter, granulated sugar and brown sugar. 
• Add egg and beat until fully incorporated.
• Add ube jam/halaya and ube flavor. Beat until just combined.
• Gradually add the flour mixture and continue beating until fully incorporated. 
• Cover the bowl and refrigerate for at least 4 hours or overnight.

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• Scoop about 1 tbsp of mixture and roll into a ball. 
• Coat with powdered sugar. Coat again to get  a nice  powdered cracks on top after baking.
• Place on baking sheet lined with silicone baking mat or parchment paper spacing them at least 2" apart. 
• Bake in a preheated oven at 350F for 10-12 minutes or until nearly set. (They should be soft when touched and should appear slightly under-baked. )
• Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. 
• Serve and enjoy.
• Left overs can be stored in an airtight container.
• Recipe yields 25-30 cookies.

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