Description
Delightful and visually stunning, these Purple Crinkle Cookies are made with ube extract for a sweet, unique flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons ube extract
- ½ cup whole milk
- ½ cup powdered sugar
- 2 tablespoons cornstarch (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale, fluffy, and light in texture, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and ube extract, then mix until the color is evenly distributed.
- Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined.
- Cover the dough tightly and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix powdered sugar and cornstarch.
- Scoop chilled dough into tablespoon-sized portions and roll into balls. Roll each ball generously in the powdered sugar mixture.
- Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 12–14 minutes until cracked on top and set around the edges. Cool for 5 minutes before transferring to a rack.
Notes
For extra flavor, add chocolate chips or substitute ube extract with almond essence. Store in an airtight container for freshness.
- Prep Time: 120 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg