Ube. It’s been in my freezer in grated form for a couple of months now. And even though it could probably last a few months longer, I know that if I don’t use it up now, it’ll likely just sit there taking up space. So I decided to make crunkle cookies out of them! I made a half batch of these, but I kept the original amount of ube extract for a full recipe since it was only 1/4 teaspoon, plus I wanted my cookies to have slightly more ube flavor and color.

I didn’t grow up liking anything ube. One time when I was an altar boy, my parish went caroling in the neighborhood and one of my earliest memories (I was probably about eight) was being invited into a home and being offered a sticky rice pudding, called bibingka, that was ube flavored. The nun with us told me that I need to eat it, or else they will feel bad. So I ate it. And I barfed on their carpet! I didn’t really try ube again after that until I was an adult. And somehow knowing more fully what ube is (purple yams), and being exposed to other kinds of yams that are sometimes used in desserts, I started liking it! I can dig it!

I’ve always seen these crinkle cookies made with ube, but never had ube when I wanted to make them…until now. My first impression of them was that they are softer than they look. For some reason, I thought the crinkle-ness of them meant they’d be crunchier. But they are very cake-like in texture and mouthfeel. Not a bad quality, just unexpected.

ube crinkle cookies (makes about 2 dozen)

ingredients

1 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

2 ounces unsalted butter, softened

6 Tablespoons granulated sugar

1 large egg, room temperature

4 ounces mashed ube purple yam, at room temperature

1/4 tsp ube extract

1/4 tsp vanilla extract

1 cup granulated sugar, for dredging

1 cup powdered sugar, for dredging

method

Line two baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. Stir several times with a whisk and set aside.

In another bowl, cream the butter and sugar with a hand held electric beater until fluffy. Add the egg and beat again until thoroughly combined and mixed in.

Add the mashed ube and extracts and beat again until thoroughly mixed in. It may look like it is separated, but will come together once you mix in the flour.

Add the flour mixture and beat on low just until all of the flour is moistened, then use a spatula to finish mixing in the flour until there are no dry pockets of flour and dough is smooth and sticky. Do not over mix.

Cover bowl with dough and refrigerate for 2+ hours.

Heat oven to 325 degrees F. 

Wehn ready to bake, scoop tablespoon-sized mounds of cookie dough and dredge first in bowl of the granulated sugar first, followed by dredging in the powdered sugar. 

Arrange on baking sheets with at least 2-inches between each cookie dough ball.

Bake for about 10-11 minutes. Do not overbake. Let cool on baking sheets for a few minutes before removing. After cookies have cooled completely, store in an airtight container for several days.