Ube Crinkle Cookies are a delightful fusion of Filipino flavours and classic cookie comfort. Ube, a vibrant purple yam known for its naturally sweet and slightly nutty flavour, adds a unique twist to these soft and chewy cookies. This recipe beautifully combines the earthy richness of ube with the sweetness of sugar, resulting in a treat that’s as visually appealing as it is delicious.
Ingredients:
- 1 cup puréed purple yam (ube), cooked and cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Purple food colouring (optional, for vibrant colour)
- Icing sugar, for rolling
Method:
Cook the purple yam (ube) until tender. Mash thoroughly with a fork or potato masher until smooth. Allow to cool completely.
In a mixing bowl, combine the cooled mashed ube, granulated sugar, brown sugar, vegetable oil and vanilla extract. Whisk until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If desired, add purple food colouring to achieve a vibrant purple colour.
Cover with cling film and chill in the fridge for at least 1 hour or until firm.
Preheat the oven to 175°C (350°F). Line baking trays with greaseproof paper.
Scoop out tablespoon-sized portions of the dough and roll into balls.
Dust each ball in icing sugar until generously coated. Place on the prepared baking sheets, leaving a space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops are cracked.
Leave the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve these delicious Ube Crinkle Cookies at room temperature. They are perfect with tea or coffee or as a sweet treat at any time of day.
