A classic cookie with a purple, Filipino makeover using Ube Halaya.

A purple twist on a beloved classic, these ube crinkle cookies capture the warmth of holiday baking wrapped in an enchanting shade of cosmic violet. Beneath their snowy coat of powdered sugar lies a cake-like center that’s infused with the buttery sweetness of authentic ube halaya and warm vanilla. Each cracked fissure reveals a deeper shade of purple.

They have a wonderful texture: Rich, soft-baked center with a delicate, cracked powdered-sugar shell that forms during the baking process.

The Flavor Profile: Nutty sweet-potato notes, creamy vanilla, and a gentle hint of maple and coconut.

Great For:

• Parties
• Holidays
• Brunch
• Romantic dinners

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THE RECIPE

Cook Time

9 -11 Minutes

Yields

Full Recipe = 5 dozen (approximately)

Half Recipe = 2 1/2 dozen (approximately)

Purple Ingredient Highlight

Powdered Purple Yams from the Philippines are used in this recipe to create the Ube Halaya. I used Bionutricia Ube Purple Yam Extract Powder  because it has a smooth texture, is easy to use, and has a longer shelf life than fresh yams – which are next to impossible to find in the USA.  You can get it on Amazon through this link:  Bionutricia Ube Purple Yam Extract Powder 

 Ingredients above represent the “Half” recipe.

Ingredients – Full Recipe (makes approx. 5 dozen)

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup Ube Halaya (Ube jam) NOTE: Make the jam in advance using powdered Ube – click here to see “Ube Halaya” recipe.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon Ube clear extract (for flavor intensity). For this recipe, I used 100% Natural UBE Flavoring Extract by Halo Pantry
• 2 ½ cups all-purpose flour (after sifting). NOTE: Sifted flower creates a softer cookie because you end up using less flour.
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup powdered sugar (for rolling cookie balls in)
• 6-8 drops of purple gel dye to make it more purple. Start with less and add more as needed. My favorite gel dyes are from Ann Clark Cookie Cutters. 

Ingredients – Half Recipe – pictured above (makes approx. 2 1/2 dozen) 

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 + 1/8 cups granulated sugar
• 1/4  cup packed light brown sugar
• ½ cup Ube Halaya (Ube jam) NOTE: Make jam in advance using powdered Ube – click here to see “Ube Halaya” recipe.
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Ube clear extract (for flavor intensity).  For this recipe, I used 100% Natural UBE Flavoring Extract by Halo Pantry.
• 1 1/4 cups all-purpose flour (after sifting). NOTE: Sifted flower creates a softer cookie because you end up using less flour.
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (for rolling cookie balls in)
• 4-6 drops of purple gel dye to make it more purple. Start with less and add more as needed. My favorite gel dyes are from Ann Clark Cookie Cutters. 

Instructions

1. Cream Butter: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

2. Wet Ingredients: Beat in the ube halaya, eggs, vanilla extract, and ube extract until well combined and a deep purple color.

3. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.

5. Add Dye: The Ube has it’s own shade of purple which becomes more of a pink when the other ingredients are added. To get the darker shade of purple add 4-6 drops of purple gel dye until desire shade is achieved. Always start with less and add more as needed.

6. Mix  a bit longer just until color is even distributed.

7. Cover and refrigerate for at least 1 hour (or overnight) until firm.

8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a small bowl.

9. Form & Roll: Roll the chilled dough into 1-inch balls. Generously roll each ball in the powdered sugar until heavily coated.

10. Place cookies on prepared baking sheets about 2 inches apart. Do not flatten.

11. Bake: 10 minutes, or until the tops have the characteristic crinkle pattern and the edges are set.

12. Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

13. Store: Once cooled, place them in an airtight container to keep them soft.

These delicious cookies stay soft for up to a week in an airtight container. They might stay soft longer than that, but I wouldn’t know because they get eaten so fast in my house – lol!

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💜  Until Next Time… Stay Sweet and Stay Purple 💜 

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