Ube Crinkle Cookies

 






Another cookie recipe from 2020 Kitchn’s list of quarantine cookies. These smell wonderful out of the oven. I made them a little smaller. Make sure to put a lot of powdered sugar to cover the dough or else you won’t get that white color with the crinkle cookies. I used ube jam that I had made earlier.

Ube Crinkle Cookies (~recipe by Michelle Lopez)

INGREDIENTS

·        8 tablespoons (1 stick) unsalted butter

·        1 3/4 cups all-purpose flour

·        1 teaspoon baking powder

·        1/4 teaspoon kosher salt

·        1 cup granulated sugar

·        1 large egg

·        1/2 cup ube halaya jam, such as Tropics

·        1 teaspoon liquid purple food coloring (not gel)

·        1 teaspoon ube extract

·        1/2 teaspoon vanilla extract

·        1 cup powdered sugar

INSTRUCTIONS

1.      Place 1 stick unsalted butter in the bowl of a stand mixer (or a large bowl if mixing by hand or with an electric hand mixer) and let sit at room temperature until softened.

2.      Place 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.

3.      Add 1 cup granulated sugar to the butter. Beat with the paddle attachment on medium-high speed until light, fluffy, and doubled in volume, 3 to 5 minutes. Add 1 large egg and beat on low speed until just combined. Use a rubber spatula to scrape down the paddle and sides of the bowl.

4.      Add 1/2 cup ube halaya jam, 1 teaspoon liquid purple food coloring, 1 teaspoon ube extract, and 1/2 teaspoon vanilla extract. Beat on low speed until combined and completely purple, 1 to 2 minutes.

5.      With the mixer on low speed, gradually add the flour mixture and beat until just combined. Scrape down the paddle and sides of the bowl once more, and beat on low for 30 seconds more.

6.      Cover and refrigerate the dough for 1 hour.

7.      Arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

8.      Place 1 cup powdered sugar in a medium, shallow bowl. Divide the dough into 16 portions (about 3 scant tablespoons each), then roll each portion into a smooth ball. Toss the cookie dough balls one at a time in the powdered sugar until completely and generously coated (aim for a layer so thick you can’t see the cookie dough anymore). Place 8 on each baking sheet, spacing them at least 3 inches apart.

9.      Bake one sheet at a time until the edges are set but the centers are still soft, 12 to 15 minutes. Let the cookies cool completely on the baking sheet.

RECIPE NOTES

Ube halaya jam: Ube halaya is a jam made from ube; you can buy it online or in the Filipino/Hawaiian section of most Asian supermarkets. My favorite brand of ube halaya jam in the United States is the Monika brand.

Ube extract: Ube extract is similar to vanilla extract, but flavors and colors baked goods with ube. You can also buy it online or in the baking section of most Asian supermarkets. My favorite brand of ube extract in the United States is McCormick.

Make-ahead: The dough balls can be frozen solid (do not coat with powdered sugar), then stored in a freezer zip-top bag for up to 2 months. When ready to bake, let the dough balls sit at room temperature while the oven is heating. Coat in powdered sugar and immediately bake according to instructions, adding 1 to 3 minutes additional baking time.

Storage: The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.






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