Ube or Purple Sweet Potato Crinkle Cookies (with Egg or Eggless)
Prep Time: 30minutes
Cook Time: 12minutes
Chilling the dough: 4hours
Total Time: 42minutes
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. The recipe can be made with egg or without egg. All the tips you need to know to get the perfect crinkles and to prevent the powdered sugar from melting.
Mix ground flax seeds with water and let it sits for 10-15 minutes
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 pour off any excess liquid. Steam for about 10-15 minutes or until easily mashable. Pour off any excess liquid if any
Get about 125 grams of purple sweet potatoes or ube to make cookies, you can keep the rest for other use
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 max, over medium speed. Don't over cream the butter and sugar too or cookies will collapse after cooling down. Add room temperature egg (for egg version) or soaked flax seeds (for eggless version). Stop halfway and scrape the side of the bowl. Add ube or purple sweet potatoes, food coloring or ube extract and beat until combined
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 very sticky at this point. Please don't be tempted to add more flour
Chill the cookie dough:
Cover the mixing bowl and chill the dough in the fridge (not freezer) for at least 4 hours. It is best if you can do overnight. The longer you chill, the flavor will be more intense too
Shape the cookies:
Preheat oven at 350 F (180 C). When the oven is done preheating, scoop about 1 Tbsp of the cookie dough out. The cookie dough is still sticky but easier to work with because it's cold. You can also spray your palms with non-stick cooking spray or lightly oil them. Roll it into a ball and place them on a lined cookie sheet. If you see that the dough balls have softened too much, I recommend popping them into the refrigerator for about 10-15 minutes before rolling them in sugar.
Roll each one in granulated sugar first and then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won't get the crinkle effect. Roll them about 2-3 times in the icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking
Pop them into the oven, 3rd rack from the top. (Edited) Let them bake for 12 minutes for really soft cookies or 14-15 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
Let the cookies cool down completely and then keep in air-tight container. They can be kept at room temperature for about a week. If you want to keep the longer, freeze them
*If you use frozen purple sweet potato or frozen grated ube, make sure you steam them and discard excess liquid. The water content will affect the consistency of the dough.*If you use ube jam, you may need to adjust the amount of sugar to about 100 grams (1/2 cup) as usually ube halaya (ube jam) is usually sweetened.
Ube or Purple Sweet Potato Crinkle Cookies (with Egg or Eggless) https://whattocooktoday.com/purple-sweet-potato-crinkle-cookies.html