Ube Purple Crinkles (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
120 ml whole milk
02 -
1 teaspoon vanilla extract
03 -
1.5 teaspoons ube extract or purple food coloring with flavor
04 -
200 g granulated sugar
05 -
2 large eggs
06 -
250 g all-purpose flour
07 -
0.25 teaspoon salt
08 -
1.5 teaspoons baking powder
09 -
115 g unsalted butter, softened
→ Coating
10 -
2 tablespoons cornstarch (totally optional if you like it extra thick)
11 -
60 g powdered sugar
# Steps to Follow:
01 -
Give the cookies about five minutes on the tray to cool down, then slide them onto a wire rack. If you want, sprinkle on more of the sugar mixture after they've cooled.
02 -
Pop those coated dough balls on the baking sheets, keeping about 5 centimetres between each one. Bake 12 to 14 minutes—tops should be crackly but the middle still a touch soft.
03 -
Scoop chunks of dough with a tablespoon, roll into balls, then coat each one in the sugar and cornstarch mix till it’s nicely covered.
04 -
Switch your oven to 175°C. Pop parchment on two baking trays. Mix the powdered sugar with cornstarch in a small bowl to get the coating ready.
05 -
Once the dough's made, cover the bowl (plastic wrap works) and chill it for at least two hours or just let it sit overnight. This helps the dough keep its shape and keeps the cookies from going flat.
06 -
Add the dry ingredients to the wet stuff in three rounds, pouring in milk between rounds. Always start and end with dry. Just mix until it all comes together—no need to overdo it.
07 -
Crack in your eggs one by one, beating well each time. Add the vanilla and ube flavor and mix it all up evenly.
08 -
Grab a medium bowl, mix flour, baking powder, and salt. In another big bowl, beat your soft butter and sugar together with a mixer until it’s fluffy and looks pale—about 2 to 3 minutes.
# Additional Tips:
01 -
If you don’t chill the dough, your cookies could go flat and you’ll miss that classic crinkly look.