Ube Crinkles
Using:
Soft, fudgy ube cookies rolled in powdered sugar for a crackled finish!
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:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 7 oz Masarap Ube Halaya about a cup, room temperature
- 1/2 cup canola oil or vegetable oil
- 2 pcs large egg beaten, room temperature
- 3 tsp ube extract
- 1 cup confectioner’s sugar
How to make it:
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, mix the granulated sugar, ube jam (ube halaya), and oil until well incorporated. Taste the mixture at this stage (before adding the eggs) to determine if additional sugar is needed, since the sweetness of ube jam may vary. Adjust according to taste if necessary.
- Add the beaten eggs and ube extract, then mix until well combined.
- Add the flour mixture to the ube mixture in three portions, mixing on low speed until just combined. Ensure each addition is fully incorporated and scrape the bottom and sides of the bowl as needed.
- Cover the bowl with cling wrap and chill the cookie dough in the refrigerator for at least 4 hours or until firm.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Scoop a heaping tablespoon of cookie dough and roll into a ball using the hands. Coat each dough ball thoroughly with confectioners’ sugar, then place on the prepared baking sheet, spacing cookies 1–2 inches apart.
- Bake in the preheated oven for 10–13 minutes, or until the cookies crack on top and appear matte. The cookies will be soft when removed from the oven but will continue to set as they cool. Avoid overbaking.
- Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
You’ll need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 7 oz Masarap Ube Halaya about a cup, room temperature
- 1/2 cup canola oil or vegetable oil
- 2 pcs large egg beaten, room temperature
- 3 tsp ube extract
- 1 cup confectioner’s sugar
How to make it:
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, mix the granulated sugar, ube jam (ube halaya), and oil until well incorporated. Taste the mixture at this stage (before adding the eggs) to determine if additional sugar is needed, since the sweetness of ube jam may vary. Adjust according to taste if necessary.
- Add the beaten eggs and ube extract, then mix until well combined.
- Add the flour mixture to the ube mixture in three portions, mixing on low speed until just combined. Ensure each addition is fully incorporated and scrape the bottom and sides of the bowl as needed.
- Cover the bowl with cling wrap and chill the cookie dough in the refrigerator for at least 4 hours or until firm.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Scoop a heaping tablespoon of cookie dough and roll into a ball using the hands. Coat each dough ball thoroughly with confectioners’ sugar, then place on the prepared baking sheet, spacing cookies 1–2 inches apart.
- Bake in the preheated oven for 10–13 minutes, or until the cookies crack on top and appear matte. The cookies will be soft when removed from the oven but will continue to set as they cool. Avoid overbaking.
- Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
