Ube Crinkle Cookie Recipe
maricrismas
♦ March 27, 2017
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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:
http://bakehappy.net/2014/02/ube-crinkles-recipe.html#.WNjAwTt97IV
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
Instructions
- Assemble team dry ingredients – flour, baking powder and salt.
- Cream together butter and sugar until light and fluffy. Beat in the egg.
- Add in ube jam and ube flavoring then gradually add in the dry ingredients.
- Cover the bowl with cling wrap and chill for 4 hours or overnight.
- 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
- Bake at 350F for 7 minutes or until done.
Notes
Cookies are okay to store at room temp for a week.
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