Amazingly Soft Ube or Purple Sweet Potato Crinkle Cookies
Servings: 26 -30 cookies
Amazingly soft and gooey crinkle cookies with a hint of ube or purple sweet potatoes is a HUGE hit in our house. It’s hard to stay away from them.
- 200 grams mashed purple sweet potato or ube or ube jam (ube halaya) See notes
- 1 stick butter (about 113 grams) unsalted, softened
- 200 grams granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg + 1 egg yolk room temperature
- 120 grams confectioners’ sugar for rolling & dusting cookies
Food coloring (not needed if using Stokes purple sweet potatoes):
- Start with 4 drops blue food color
- Start with 6 drops of red food color
Prepare ube or purple sweet potatoes:
If using fresh ube, Okinawan purple sweet potatoes, or Stokes purple sweet potatoes, peel the skin and then cut into large chunks and steam for about 15 minutes or until easily mash with fork. You can also microwave on high for 8-10 minutes or until soft.
If using frozen grated ube, thaw and then steam for about 10-15 minutes or until easily mashable
Get about 200 grams of purple sweet potatoes or ube to make cookies, you can eat the rest :)
Prepare cookie dough:
Place the dry ingredients in a mixing bowl and whisk to mix. Set aside. Cream the softened butter and sugar until creamy, about 2 minutes over medium speeed. Add room temperature eggs and vanilla extract. Stop halfway and scrape the side of the bowl. Add mashed potatoes or ube, food coloring if you are using mashed ube, and cream them until smooth and creamy, about 1 minute
Turn the speed to low and gradually add the flour mixture in 3 batches and let it mix until just combined. Don't overwork the dough. The dough will be sticky at this point
Pop them into the oven, 3rd rack from the top. Let them bake for 10 minutes for really soft cookies or 12 minutes if you want them crispier on the outside. They will still appear to be very soft when you pull them out from the oven. Let them cool on the baking sheet for 5 minutes then transfer to cooling rack. They will firm up a bit as they cool down. The inside is still so soft and super yum
*If you use frozen purple sweet potato or frozen grated ube, make sure you steam them, discard excess liquid and mash. The water content will affect the consistency of the dough.
*If you use ube jam, you may need to adjust the amount of sugar (half the amount) as usually ube halaya (ube jam) is usually sweetened.