Luscious Purple Crinkle Cookies Ube

What makes these purple crinkle cookies stand out is their bold color and soft, chewy bite. You get a gentle hint of ube, or purple yam, in every mouthful plus the familiar cozy feeling of sugar-dusted favorites. The tops come out perfectly crackly while the inside stays nice and fudgy. They're a hit for sharing—people always notice them at get-togethers.

The first time I brought these to a birthday tea, the cookies disappeared so fast people wanted more before their plates were empty. Even if you haven’t tried Filipino flavors before, you’ll love how mellow and inviting the ube is.

Colorful Ingredients

• Powdered sugar: this white dust goes on the outside for those cool crinkles, just sift it to zap any clumps
• Whole milk: keeps each cookie soft and helps the dough spread, use the full-fat kind for top results
• Vanilla extract: this brings a sweet, warming note, go with the real stuff if you can
• Accounting for eggs: large eggs bring chewiness and lock in moisture, let 'em come to room temp first
• Granulated sugar: sweet boost plus helps fluff up the dough, fine sugar gives the smoothest mix
• All-purpose flour: for shape and softness, check your flour is fresh
• Cornstarch (totally optional): gives you a thicker coating and deeper sugar look, non-GMO is great if you find it
• Ube extract: this is where the purple and the flavor come from, pick a good brand for amazing color and taste
• Baking powder: lets the dough puff up and gets you those crackly tops, test yours for freshness
• Salt: don’t skip this, it balances out all the sweets and crunches if you use flakes
• Unsalted butter: creamy richness, European butter is extra smooth and lush

Snagging tasty ube extract is everything. It brings that showy color and real flavor you want in each bite.

Simple Step Guide

Cool and Finish:

Let your cookies chill out on the tray for five minutes before moving them to a rack. Sprinkle on a little more powdered sugar if you love the snowy look.

Bake the Cookies:

Scoop out dough balls onto sheets, leave about two inches in between. Bake twelve to fourteen minutes until the edges set and the tops split—don’t worry if they look a bit soft. They’ll firm up as they stand.

Shape and Coat the Dough:

Once chilled, quickly roll the dough into balls (tablespoon size is best—sticky dough rolls easier cold) then give each one a big coat in the sugar mix.

Prepare Coating and Preheat:

Preheat your oven to 350°F. While it warms, blend powdered sugar plus cornstarch if using, and line your trays with parchment.

Chill the Dough:

Wrap that mixing bowl tight and pop it in the fridge for a good two hours or overnight. Chilling is what gives you those epic cracks and keeps cookies thick.

Combine Wet and Dry with Milk:

Add some dry ingredients to your wet mix, then pour in some milk. Do this back-and-forth style (starting and ending dry). Stir gently so you don’t overmix and end up with tough cookies.

Add the Eggs and Flavorings:

Add eggs one after the other, only putting in the next when the first is gone. Mix the vanilla and ube extract until you get a solid purple color—no swirls!

Cream the Butter and Sugar:

Whip up your butter and sugar with a stand or hand mixer at medium speed for about three minutes until they’re pale and fluffy. This is what gives you that tender cookie crumb.

Mix the Dry Ingredients:

Stir together your flour, baking powder, and salt in a medium bowl. Make sure you blend them really well.

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Ube extract is my go-to—it turns standard dough into a fun, colorful treat. I’ll never forget baking these with my mom; purple dough was everywhere but it was so worth it for that awesome taste and all those smiles.

Keeping Purple Crinkles Fresh

Store your cookies in a jar with a tight lid, and they’ll stay soft for a few days on the counter. For longer storage, freeze them between parchment layers, then just let them warm up at room temp. If baking frozen dough, add a minute or so extra in the oven.

Easy Substitutions

No ube extract? Cooked mashed purple sweet potato with some vanilla will get you that pretty color and an earthy flavor. Non-dairy folks can swap in oat or almond milk plus vegan butter. Feeling fancy? Throw in coconut or nuts for crunch.

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Fun Ways to Serve

They’re awesome with strong coffee, milky tea, or an icy glass of milk. You can squeeze ice cream between two for easy sandwiches. Want to impress? Pack them with other bright cookies and wrap as a party gift.

Cookie Origins

Crinkle cookies have been around since the early 1900s and are loved for those split tops and squishy centers. Adding ube is a fresh, Filipino-inspired idea that brings new flavor and color. These days you’ll see them at lots of family events and celebrations.

Common Recipe Questions

→ Why are these cookies so purple?

It comes from ube extract or sometimes from purple food coloring paired with flavor drops. That’s why they look so vivid and taste delightfully sweet.

→ Is ube extract replaceable?

If you've run out, try purple coloring with a dash of vanilla. Just know the taste won't be quite the same as classic ube.

→ What's the deal with chilling the dough?

Chilling keeps cookies from spreading too much. That’s how you end up with those cool cracks on top and an ultra-soft middle.

→ How do I get those awesome crinkle cracks?

Really roll the dough balls in a thick layer of powdered sugar before baking. The cracking shows up as they puff in the oven, giving you those signature crinkles.

→ Can I prep these ahead of time?

Absolutely! Make your dough in advance and chill overnight, or keep finished cookies in a sealed jar for days of snacking.