Ube Crinkle Cookie Recipe

ube crinkle cookie

Haven’t heard of Ube Crinkle Cookies until middle of last year when I saw a recipe and made some for my husband.  He LOVED them and it was a lovely change from the usual chocolate crinkle cookies, and not as sweet.  I don’t own the recipe and I am merely reproducing the recipe below for easy reference, which originally came from the following link:


I didn’t really need to change anything from the ingredients except for the size of the spoon I used to make the cookies.  I MEASURED  1 1/2 TABLESPOON  of the dough instead of 1 1/2 teaspoon.  I wanted my cookies a bit bigger, so it depends on your preference.

I reckon in the future there will be further variations of the crinkle cookies.  Maybe a Nutella one?  But I shudder from the thought of how sweet that would be so at the moment, the chocolate and ube varieties are good enough for me.

  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup ube jam / halaya (I used Ube Jam from Mountain Maid Training Center)
  • 1 teaspoon ube flavoring (I used the McCormick Ube Flavor)
  • 1 cup powdered sugar


  1. Assemble team dry ingredients – flour, baking powder and salt.
  2. Cream together butter and sugar until light and fluffy. Beat in the egg.
  3. Add in ube jam and ube flavoring then gradually add in the dry ingredients.
  4. Cover the bowl with cling wrap and chill for 4 hours or overnight.
  5. Using a .25 oz (1 1/2 teaspoon) ice cream scoop, roll the cookie dough into balls and coat with powdered sugar. NOTE: As I have said, I used 1 1/2 TABLESPOON here – Maricris
  6. Bake at 350F for 7 minutes or until done.


Cookies are okay to store at room temp for a week.


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