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Ube Cookies

Using:

Ube Kinampay (Powder)

Buttery ube shortbread cookies, tender and rich, lightly dusted with sugar!

Ube Kinampay Powder

Taste the purple magic of the Philippines.    Made from 100% real ube kinampay — Royal Purple Yam — this powder brings the sweet, nutty, and creamy taste of the islands to your kitchen. 

You’ll need:

    • 226g (1 cup) unsalted butter at room temperature
    • 300g (1 ½ cups) granulated white sugar
    • 50g (1 large) egg (weight is without shell)
    • 1 tsp pure vanilla extract
    • 2 tsps ube extract
    • 320g (2 cups + 9 tablespoons) all-purpose flour
    • ½ tsp baking soda
    • 1 tsp fine sea salt
    • 20g (2 tbsps) Masarap Ube Kinampay powder
    • 50g (¼ cup) additional granulated white sugar for rolling

How to make it:

  1. Position an oven rack in the middle of the oven and preheat the oven (conventional oven, no fan) to 350°F / 180°C. 
  2. Measure all ingredients and ensure that the butter and eggs are at room temperature. 
  3. Line 2–3 baking sheets with parchment paper. 
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the 226g (1 cup) unsalted butter and 300g (1½ cups) granulated white sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add 50g (1 large) egg, 1 tsp pure vanilla extract, and 2 tsp ube extract, then mix until well combined.
  6. Sift together 320g (2 cups + 9 tbsp) all-purpose flour, ½ tsp baking soda, 1 tsp fine sea salt, and 20g (2 tbsp) Masarap Ube Kinampay powder. Mix into the batter until just combined. Do not overmix.

    7. TIP: The final ube cookie dough should hold together well when scooped or rolled into balls and should not be overly sticky or wet. The dough should be easy to handle and shape without falling apart. 

  7. Place granulated sugar for rolling in a small bowl. Using a #40 or 2 Tbsp cookie scoop, scoop dough balls (about 50g each) onto the prepared baking sheets. Place 8 dough balls per sheet.
  8. Roll each dough ball between the hands to form a smooth ball, then coat in 50g (¼ cup) additional granulated white sugar before placing it on the baking sheet. Keep any remaining dough in the bowl and scoop just before baking.
  9. Bake the cookies until puffy and set around the edges, about 11 minutes. Baking time may vary depending on the oven, so watch for visual cues and adjust as needed.
  10. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. The cookies will deflate slightly as they cool. Transfer to a wire rack and let cool completely.
  11. For even baking, place only one baking sheet in the oven at a time and repeat the process with the remaining cookie dough.

You’ll need:

    • 226g (1 cup) unsalted butter at room temperature
    • 300g (1 ½ cups) granulated white sugar
    • 50g (1 large) egg (weight is without shell)
    • 1 tsp pure vanilla extract
    • 2 tsps ube extract
    • 320g (2 cups + 9 tablespoons) all-purpose flour
    • ½ tsp baking soda
    • 1 tsp fine sea salt
    • 20g (2 tbsps) Masarap Ube Kinampay powder
    • 50g (¼ cup) additional granulated white sugar for rolling

How to make it:

  1. Position an oven rack in the middle of the oven and preheat the oven (conventional oven, no fan) to 350°F / 180°C. 
  2. Measure all ingredients and ensure that the butter and eggs are at room temperature. 
  3. Line 2–3 baking sheets with parchment paper. 
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the 226g (1 cup) unsalted butter and 300g (1½ cups) granulated white sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add 50g (1 large) egg, 1 tsp pure vanilla extract, and 2 tsp ube extract, then mix until well combined.
  6. Sift together 320g (2 cups + 9 tbsp) all-purpose flour, ½ tsp baking soda, 1 tsp fine sea salt, and 20g (2 tbsp) Masarap Ube Kinampay powder. Mix into the batter until just combined. Do not overmix.

    7. TIP: The final ube cookie dough should hold together well when scooped or rolled into balls and should not be overly sticky or wet. The dough should be easy to handle and shape without falling apart. 

  7. Place granulated sugar for rolling in a small bowl. Using a #40 or 2 Tbsp cookie scoop, scoop dough balls (about 50g each) onto the prepared baking sheets. Place 8 dough balls per sheet.
  8. Roll each dough ball between the hands to form a smooth ball, then coat in 50g (¼ cup) additional granulated white sugar before placing it on the baking sheet. Keep any remaining dough in the bowl and scoop just before baking.
  9. Bake the cookies until puffy and set around the edges, about 11 minutes. Baking time may vary depending on the oven, so watch for visual cues and adjust as needed.
  10. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. The cookies will deflate slightly as they cool. Transfer to a wire rack and let cool completely.
  11. For even baking, place only one baking sheet in the oven at a time and repeat the process with the remaining cookie dough.