These little purple sweets would make a lovely gift for your cookie swaps this Christmas! They are soft, cakey-type cookies with an ever so slight crispy edge. It’s the perfect sweetness (not overly sweet at all) and the colour is super pretty!
Ube (pronounced OO-BEH) is a Filipino sweet made from purple yams. Though I promise the cookies do not taste like yams haha. My family loves Ube, amongst many other sweets that remind us of the Philippines. I’ve only made Ube once before and because I didn’t have time to make it this time around, I cheated for this cookie recipe and used Ube Jam. Don’t worry, NEXT TIME I make these to share, I will use my homemade ube. 😉 For now, Ube extract and ube jam is good enough for this cookie. You should be able to find both of these at Asian and Filipino grocery stores.
The cookie itself is very simple to bring together. It’s just like baking a regular cookie or cupcake batter. It starts with creaming sugars and butter together and then adding your egg and flavourings until everything is nice and fluffy…and then of course adding the dry ingredients at the end. See this lovely colour? No added food colouring needed, if you start with a yummy ube. I use my handy dandy cookie scoop to portion out the dough then chill the cookies for approximately 1 hour.
Then just like a regular crinkle cookie, you roll the dough in icing sugar before baking. If you are impatient like me, you don’t have to chill the dough. By not chilling the dough, you may not really achieve a crinkly look. They would be more like whoopie pies! So, you could fill them with more Ube and call them Ube whoopie pies! OMG, why didn’t I think of that before writing this. Dang… next time on the blog, Ube whoopie pies 😛
Dare I say these are lovelier than the chocolate crinkle cookies you might be used to.
This recipe has been slightly modified by the lovely Aikko of Bake Happy!