These Ube Crinkle Cookies are so amazingly soft and gooey with a hint of ube (purple sweet potatoes). It’s a HUGE hit in our house. A Christmas cookies we can’t do without.
Ube or known as 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 major weakness when it comes to potatoes and other roots vegetable. Whether it’s a sweet potatoes, purple potatoes, regular potatoes, cassava, rutabaga, etc, I LOVE them! My grandma used to coat the ube 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 ube, I tried not to do it because I will be binging on them!
The deep rich purple color of ube is simply amazing! It’s a natural purple coloring for food. I’ve been making other dessert with ube 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 ube version. They are AMAZING TO THE MAX! I’m serious!
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 ube that I love. Even if you don’t think you will like ube, you will not mind it in these cookies. For Real!
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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Amazingly Soft Ube Crinkle Cookies
- 280 grams all-purpose flour
- 1 tsp baking powder
- 200 grams mashed ube About 1 large ube
- 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
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 Ube to make cookies, you can eat the rest 🙂
Place mashed ube 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
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
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
Roll it into a ball and then generously roll it in confectioners' sugar
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
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
The color of the cookies will appear darker after it bakes, but the inside will still have nice bright purple color