Ube Purple Crinkles (Print Version)
Fluffy and bright purple, these ube-packed cookies have crackly sweet outsides and make perfect snacks or party treats.
# Ingredients:
→ Cookie Dough
01 -
120 ml whole milk
02 -
1.5 teaspoons ube extract or purple food coloring with flavor
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
200 g granulated sugar
06 -
115 g unsalted butter, room temp
07 -
0.25 teaspoon salt
08 -
1.5 teaspoons baking powder
09 -
250 g all-purpose flour
→ Coating
10 -
2 tablespoons cornstarch (totally up to you for extra thick coating)
11 -
60 g powdered sugar
# Steps:
01 -
Let your cookies hang out on the trays for about 5 minutes, then move them to a wire rack so they don’t overbake. If you want, toss some extra sugar mix on top once they’re cool.
02 -
Leave some space, like 5 cm, between the dough balls on the lined pans. Pop them into the oven for 12–14 minutes. You want the tops cracked but the middle still a bit soft.
03 -
Grab chunks of chilled dough, about a tablespoon each, and roll into balls. Dunk them really well in your powdered sugar-cornstarch blend.
04 -
Heat your oven to 175°C. Stick some parchment paper on two baking pans. In a small bowl, mix powdered sugar and cornstarch for the outside layer.
05 -
Cover that dough bowl with some plastic wrap. Pop it in the fridge for at least 2 hours, or even overnight if you’ve got time. This helps it set up the right way.
06 -
Alternate adding your dry stuff and milk to the wet mixture, tossing it in 3 rounds. Start and end with dry ingredients. Stir gently, don’t go nuts—just blend until there’s no dry spots left.
07 -
Crack in one egg after the other, mixing in between each one. Now add vanilla and your ube or purple flavoring, and beat until the whole thing is the same color.
08 -
With a mixer, beat the soft butter and sugar together in a big bowl until it’s fluffy and pale, around 2 or 3 minutes.
09 -
In another bowl, use a whisk to mix up flour, baking powder, and salt so everything’s blended well.
# Notes:
01 -
Letting your dough chill long enough is key for those classic crinkles and stops the cookies from spreading out too much.