Description
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.
Ingredients
Units
Scale
- 1 cup gluten-free all-purpose flour (increased from 3/4 cup)
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 small egg (or whisk a large egg and use half)
- 1/4 cup ube jam
- 1/2 tsp ube extract
- 1/2 teaspoon vanilla extract
- Powdered sugar for rolling
Instructions
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.
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.
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.
Coat with powdered sugar:
- Roll each dough ball generously in powdered sugar, ensuring a thick coating.
- Roll each dough ball generously in powdered sugar, ensuring a thick coating.
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.
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.
- Prep Time: 15 minutes
