The first time I baked ube crinkle cookies, my kitchen filled with a familiar aroma that instantly transported me back to family gatherings where ube desserts were always the star of the table.
Ube, or purple yam, has a deeply nostalgic place in many Filipino households, and for me, it represents comfort, celebration, and a sense of home.
I wanted to create a cookie that honored that tradition while still feeling approachable for everyday baking. This Ube Crinkle Cookies Recipe does exactly that.
These cookies are soft and fudgy in the center, lightly crisp around the edges, and coated in a snowy layer of powdered sugar that cracks beautifully as they bake.
They’re visually stunning, incredibly flavorful, and surprisingly easy to make—even if you’re new to baking with ube. If you love cookies that are both eye-catching and deeply satisfying, this recipe is one you’ll come back to again and again.
What Is Ube Crinkle Cookies Recipe?
Ube crinkle cookies are soft cookie-style treats made with ube halaya or ube extract, rolled in powdered sugar before baking to create their signature cracked appearance.
As they bake, the dough spreads and the sugar coating splits, revealing the vibrant purple color underneath. Ube itself is a purple yam commonly used in Filipino desserts such as cakes, ice cream, and pastries.
Unlike taro, ube has a naturally sweet, vanilla-like flavor with nutty undertones. What sets an ube crinkle cookies recipe apart from classic chocolate crinkle cookies is its flavor profile and color.
Instead of cocoa-based richness, these cookies rely on the earthy sweetness of ube, often paired with vanilla and butter for a balanced, not-too-sweet result.
Why You’ll Love This Recipe
- Soft, chewy centers with a tender crumb
- Naturally vibrant purple color without artificial dyes
- Easy one-bowl dough with simple ingredients
- Perfect for holidays, parties, and gift boxes
- Customizable for gluten-free or dairy-free diets
- A unique cookie that stands out on any dessert table
Ingredients Overview
Below is everything you’ll need for this ube crinkle cookies recipe, along with why each ingredient matters.
- ½ cup unsalted butter, softened – Provides richness and structure
- ¾ cup granulated sugar – Sweetens the dough and helps create a soft texture
- 1 large egg, room temperature – Binds the ingredients and adds moisture
- ½ cup ube halaya (ube jam) – The main flavor base; adds sweetness and moisture
- 1 teaspoon ube extract – Enhances the ube flavor and color
- 1 teaspoon vanilla extract – Balances and rounds out the flavor
- 1¾ cups all-purpose flour – Gives the cookies structure
- 1 teaspoon baking powder – Helps the cookies rise slightly
- ¼ teaspoon salt – Balances sweetness
- ½ cup powdered sugar – For rolling the cookies before baking
Ingredient Substitutions
- Gluten-free: Use a 1:1 gluten-free baking flour
- Dairy-free: Substitute butter with plant-based butter
- Egg-free: Use a flax egg (1 tablespoon flaxseed meal + 2½ tablespoons water)
Step-by-Step Instructions
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add wet ingredients: Mix in the egg, ube halaya, ube extract, and vanilla extract until smooth and fully combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix the dough: Gradually add the dry ingredients to the wet mixture. Stir just until a soft dough forms. Do not overmix.
Chill the dough: Cover and refrigerate for at least 1 hour. This step is essential for preventing excess spreading.
Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape and coat: Scoop tablespoon-sized portions of dough, roll into balls, then roll generously in powdered sugar.
Bake: Place cookies 2 inches apart and bake for 10–12 minutes, until the tops are cracked and the centers are just set.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Expert Tips for Best Results
- Always chill the dough to maintain thick, chewy cookies
- Use a generous coating of powdered sugar for dramatic crinkles
- Avoid overbaking; cookies should look slightly underdone in the center
- If your ube halaya is very sweet, slightly reduce the sugar
- Use room-temperature ingredients for even mixing
Variations & Substitutions
- Ube cream cheese crinkle cookies: Add 2 ounces of softened cream cheese to the dough
- White chocolate ube cookies: Fold in ½ cup white chocolate chips
- Vegan ube crinkle cookies: Use plant-based butter and a flax egg
- Ube mochi crinkle cookies: Replace ¼ cup flour with sweet rice flour for chewiness
Storage & Make-Ahead Instructions
- Room temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps well for up to 1 week
- Freezer: Freeze baked cookies for up to 2 months
- Make-ahead dough: Dough can be chilled for up to 48 hours before baking
Frequently Asked Questions (FAQ)
What does ube taste like in cookies?
Ube has a mild, sweet flavor with notes of vanilla and nuttiness, making it perfect for cookies.
Can I make ube crinkle cookies without ube halaya?
Yes, but the texture and flavor will be less rich. You can increase ube extract slightly as a substitute.
Why didn’t my cookies crack properly?
This usually happens if the dough is too warm or not rolled generously in powdered sugar.
Are ube crinkle cookies chewy or cakey?
This ube crinkle cookies recipe creates soft, chewy cookies with tender centers.
Can I make these cookies gluten-free?
Yes, a 1:1 gluten-free baking flour works well.
Do ube cookies need food coloring?
No. Ube extract and halaya naturally provide the purple color.
Final Thoughts / Serving Suggestions
This Ube Crinkle Cookies Recipe is one of those desserts that feels both special and comforting. I love serving these cookies with hot tea, coffee, or even alongside a scoop of vanilla ice cream.
They’re perfect for holidays, potlucks, or anytime you want to introduce something a little different to your baking routine. If you’ve never baked with ube before, this is the perfect place to start.
The process is simple, the results are beautiful, and the flavor is unforgettable. I hope these cookies find a place in your kitchen the way they have in mine.
