Amazingly Soft Purple Sweet Potato Crinkle Cookies-Amazingly soft and gooey with a hint of purple sweet potatoes. It’s a HUGE hit in our house. Christmas cookies we can’t do without.
Amazingly Soft Purple Sweet Potato Crinkle Cookies
Purple sweet potato is one of my favorite potatoes. In case I haven’t mentioned (I’m pretty sure I have in other posts), I have a major weakness when it comes to potatoes and other roots vegetable. Whether it’s sweet potatoes, purple potatoes, regular potatoes, cassava, rutabaga, etc, I LOVE them! My grandma used to coat thick slices of purple sweet potatoes in batter and then deep fried them and sprinkle with some salt just before serving! OMG! End of year is already unforgiving when it comes to calories! as much as I yearn for that fried purple sweet potatoes, I tried not to do it because I will be binging on them!
These amazingly soft purple sweet potato crinkle cookies have become one of our family favorites every year. I like the crusty cookies on the outside but the inside is soooo soft, gooey and just melt in your mouth!! It has that hint of purple sweet potato that I love. Even if you don’t think you will like purple sweet potato, you will not mind it in these cookies. For Real!
Out of the oven. The color of the crust is dark purple
The deep rich purple color of purple sweet potato is simply amazing! It’s a natural purple coloring for food. I’ve been making other dessert with it too. Last year I made Soft and Gooey Red Velvet Crinkle Cookies. I made them in a big batch for gifting and they were such a big hit! My kids and husband devoured every bite. So this year I thought I wanted to make the purple sweet potato version. They are AMAZING TO THE MAX! I’m serious!
Purple Sweet Potatoes
The crust of the cookies turned darker, almost difficult to see that it’s purple from the outside, but the inside has that beautiful purple color!
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*Recipe is updated to reflect “Purple Sweet Potato” instead of “Ube”. I screwed up thinking Ube is purple sweet potato and it is not. Ube is rare to find in the mainland U.S. I swear for the longest time I thought Ube is purple sweet potato! Ha!
Amazingly Soft Purple Sweet Potato Crinkle Cookies
Amazingly soft and gooey with a hint of purple sweet potatoes. It's a HUGE hit in our house. Christmas cookies we can't do without
Ingredients
- 280 grams all-purpose flour
- 1 tsp baking powder
- 200 grams mashed purple sweet potato See notes
- 1 stick butter (about 113 grams) unsalted, softened
- 150 grams granulated sugar
- 150 grams packed light brown sugar
- 1/2 tsp vanilla extract
- ¾ tsp salt
- 1 large egg
- 120 grams confectioners’ sugar for rolling & dusting cookies
Recommended equipments:
Instructions
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Place the flour, salt, and baking powder in a mixing bowl and whisk to mix. Prick the potato all over with a fork. Place in a heat-proof bowl and microwave on high for 8-10 minutes or until soft. Peel and then mash with a fork. Get about 200 grams of purple sweet potatoes to make cookies, you can eat the rest 🙂
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Place mashed potatoes and butter in a stand mixer bowl and fix the paddle attachment to the mixer to cream them until smooth and creamy. Add sugar and light brown sugar, vanilla extract, and mix until combined. I need to scrap the side of the mixing bowl halfway to make sure it gets everything. Add in eggs and continue to mix for another 2 minutes on speed
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Turn the speed to low and gradually add in the flour mixture and let it mix until combine. The dough is very sticky at this point. Cover with plastic wrap and refrigerate for at least 2 hours. I let it refrigerate overnight
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Let the cookie dough out on the counter for about 30 minutes to let it soften a bit. Preheat the oven to 325 F. Line the cookie sheet with parchment paper. Scoop about 1 Tbsp of the cookie dough out
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Roll it into a ball and then generously roll it in confectioners' sugar
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Place it on the cookie sheet. Repeat with the rest and please make sure to be consistent with the size of the dough so they bake evenly
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Pop them into the oven. I bake them one tray at a time. Let it bake for 14 minutes (my oven took about 16 minutes). They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. The inside is still so soft and gooey
Recipe Notes
- The color of the cookies will appear darker after it bakes, but the inside will still have nice bright purple color
- Reader's tip: It's important not to use thawed frozen sweet potatoes because that may give you cookie dough wetter
You might also like these Christmas Cookies:
Red Velvet Crinkle Cookies
Christmas Maple Sugar Cookies
Christmas Marshmallow Pops
Christmas Cookies with Rose Water Icing
can i use purple sweet potato ? i am not sure if it is same as ube. thank you
sorry just learnt ube is sweet potato
Hi Brinacyl, Yes Ube is a purple sweet potato, so you can definitely use regular sweet potato too 🙂
Hi! I’m currently making your recipe, and in step 2, you mention vanilla extract, but I don’t see this on the ingredients list. Do you mean baking powder?
Hi Tiffany,
I forgot the vanilla extract in the ingredient list 🙂 There should be 1/2 tsp of vanilla extract. I’ve added that to the instruction. I’m glad you brought this up. The baking powder is mixed with the flour and salt first. Hope this helps and please let me know if anything is unclear. Hope you like the cookies.
can i use ube jam instead?
Hi Eza,
I can’t tell you for sure because I’ve never tried it, but I don’t see why you can’t. You may need to adjust the amount of sugar depending on how sweet the ube jam you are going to use, if it is sweetened.
Hi! I made this recipe 2x but the cookies tasted like a soft bread and didn’t really crack.
Hi Phoebe,
Hmm..I really wish I could tell you what could have gone wrong. I’ve always used this recipe for my crinkle cookies and they always turn out fine for me. The cookies suppose to be soft and gooey. Did you follow the recipe exactly?
I tried making this with frozen ube that I purchased from the Filipino grocery & it didn’t turn out as expected. I guess the frozen ube became more watery & made the dough have a sticky wet consistency. Even after refrigerating it overnight, the dough wasn’t as firm as I wanted it to be.
This recipe is pretty straightforward and easy to follow, just wish the measurements were in cups not grams… hee, hee 🙂
The flavor was there but the cookies were not exactly presentable… they were definitely on the flat side. So, lesson learned DO NOT use FROZEN ube.
Hi Criselda,
Thank you so much for your input. Yes, I would imagine the frozen ube after thawing would have more water. I will update the recipe to include “not to use frozen ube”. It’s funny that I used to have my measurements in cups until past few years that I found using grams or ounce for baking gives me better result ha..ha..! But I hear you though, it can be a pain if you are not used to it 🙂 I’ll look into having both measurements. Thanks again for your input