Ube Crinkle Cookies Recipe

Purple yam-flavored cookies dusted in powdered sugar

Watch How To Make It:

Chef Kryssie Tinsay of Kitchen 1726 was generous to share her delicious recipe for ube crinkle cookies! They are incredibly moist and chewy, exactly how I like my cookies!

These cookies are one of the most popular orders from her website, and I was lucky enough to get a taste while we were filming!

She also sent me home with MORE ube crinkle cookies, ube pandesal, ube butter, ube mochi donuts...THANK YOU CHEF FOR SPOILING ME 😭

Ingredients:

¾ cup granulated sugar
1 cup vegetable/canola oil
12 oz ube halaya (ube jam)
2 tsp ube extract
2 eggs
2 ¼ cups flour
½ tsp salt
1 tbsp baking powder

Directions:

In your mixing bowl, combine the granulated sugar, vegetable oil, ube halaya, and ube extract. Mix until well combined.

Crack 2 eggs into the bowl and mix. Take a separate bowl and mix together the flour, salt, and baking powder. Pour this dry mixture into your mixing bowl and mix it into the wet mixture.

Once well-mixed, take scoops of the ube batter and place them on a parchment-lined baking sheet, keeping each 2 inches apart. Chill this baking sheet in the fridge for about 1-2 hours, or until the ube batter is nice and firm.

Bake the cookies in a 350º oven for 13-15 minutes. Once the timer is up, make sure to remove the cookies promptly from the oven. They should look slightly undercooked so that they’re moist.

Let the cookies cool down completely before dusting with powdered sugar.

Special Notes:

Ube crinkle cookies are delicious with a cup of coffee or a strong cup of tea!

DID YOU MAKE THIS?!

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