Ube Crinkle Cookies (Purple Yam Cookies)

Prepare to be delighted by these gluten-free ube crinkle cookies! Soft, chewy, and bursting with the unique, earthy sweetness of purple yam, these cookies are a perfect fusion of Filipino flavors and classic crinkle cookie texture.

Rolled in powdered sugar for a beautiful crackled finish, these vibrant purple treats are sure to be a hit with everyone, whether they follow a gluten-free diet or simply love exploring new and exciting dessert options.

Ingredients:

• 1 cup gluten-free all-purpose flour (increased from ¾ cup)
• 1 tsp baking powder
• ⅛ tsp salt
• ¼ cup unsalted butter, softened
• ¼ cup granulated sugar
• 1 small egg (or whisk a large egg and use half)
• ¼ cup ube jam
• ½ tsp ube extract
• ½ teaspoon vanilla extract 
• Powdered sugar for rolling

Prep Time: 15 minutes

Chill Time: 1 hour (or overnight)

Cooking Time: 12-15 minutes

Total Time: ~1 hour 30 minutes

Servings: 15 cookies

Instructions:

1. Prepare the dough:
   
   • In a bowl, whisk together the gluten-free all-purpose flour and baking powder. Set aside.
   • In a separate mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and beat well until just incorporated.
   • Add ube jam, and ube extract, mixing until well incorporated.
2. Combine:
   
   • Gradually add the dry ingredients into the wet mixture, stirring until a smooth dough forms.
   • Cover the dough and refrigerate for at least 1 hour (or up to overnight) to firm up.
3. Preheat & Shape:
   
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Scoop about 1 tablespoon of dough per cookie and roll into balls.
4. Coat with powdered sugar:
   
   • Roll each dough ball generously in powdered sugar, ensuring a thick coating.
   • Place on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake:
   
   • Bake for 12-15 minutes, or until the cookies have spread slightly and developed cracks.
   • Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
6. Enjoy!
   
   • Serve once cooled, or store in an airtight container for up to 3 days.

Notes:

Chilling is essential – This prevents the cookies from spreading too much.
Generous powdered sugar coating – Helps create a more defined crinkle effect.
For a chewier texture, slightly underbake the cookies (around 12 minutes).
For a stronger ube flavor, increase the ube extract slightly (up to ¾ tsp).
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

---

FAQs:

Can I use regular flour instead of gluten-free flour?

Yes! You can substitute with all-purpose flour in the same amount (1 cup).

What if I don’t have ube jam?

You can substitute ube halaya or increase the ube extract slightly (to ¾ tsp), but the cookies may be less sweet and slightly drier.

Why do my cookies not have a strong crinkle effect?

This could be due to:

• Not rolling in enough powdered sugar (make sure it’s a thick layer).
• Skipping the chilling step, which helps control spreading.
• Overbaking, which reduces the contrast between cracks.

Can I freeze the dough?

Yes! Roll the dough into balls and freeze for up to 3 months. When ready to bake, let them thaw slightly, roll in powdered sugar, and bake as usual.

Can I make these dairy-free?

Yes! Substitute vegan butter for the unsalted butter to make them dairy-free.

Print