Description
These vibrant purple crinkle cookies are soft, chewy, and beautifully flavored with ube extract.
Ingredients
Scale
- 2 cups all-purpose flour (250g)
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (115g)
- 1 cup granulated sugar (200g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ tsp ube extract
- ½ cup whole milk (120ml)
- ½ cup powdered sugar (60g)
- 2 tbsp cornstarch (optional, for thicker coating)
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
- Beat in eggs one at a time, followed by vanilla and ube extract. The mixture should become smooth and purple.
- Add dry ingredients in three additions, alternating with milk. Mix gently on low speed just until combined. Do not overmix.
- Cover bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix powdered sugar and cornstarch in a small bowl for the coating.
- Scoop 1 tablespoon portions of chilled dough and roll into smooth balls. Roll each generously in the powdered sugar mixture until fully coated.
- Arrange dough balls 2 inches apart on prepared sheets. Bake for 12–14 minutes, until tops are cracked and centers appear slightly underbaked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- These cookies are perfect for birthdays, baby showers, or any celebration.
- Refrigerating the dough enhances the crackled texture.
- Prep Time: 120 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg