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If you want a cookie that's bright, soft, and always a crowd-pleaser, purple crinkle cookies really hit the mark. They’re fluffy inside, sugary outside, and have that fun nutty ube flavor (that’s purple yam) everyone talks about. The tops come out all crackly, letting you know they’re spot on for sharing or keeping to yourself.
Made these for a buddy’s tea party once—everyone wanted seconds before finishing their first. Ube is mellow but tasty, so don’t worry if you or your friends haven’t tried Filipino sweets before.
Irresistible Ingredients
- Powdered sugar: rolls every cookie in sweet dust that melts into those pretty cracks sift it so it’s nice and smooth
- Cornstarch (optional): mix with sugar for a chunky coat—and go non-GMO if that’s your thing
- Whole milk: gives your cookies a soft inside use rich, whole milk if you can
- Vanilla extract: for that cozy, warm flavor stick to the real deal for best taste
- Ube extract: this is the star for both color and a nutty sweet twist choose a reliable brand for bold flavor
- Large eggs: bring chewy texture and moisture take them out ahead so they’re not cold
- Granulated sugar: makes the dough sweet and fluffy—fine sugar works easiest
- Unsalted butter: keeps things rich and soft european butters are especially creamy
- Salt: brightens flavor and tamps down the sweetness try flaky salt for nice crunch
- Baking powder: gives height and makes that crinkly top make sure yours is fresh
- All-purpose flour: holds everything together for a tender cookie use fresh flour for best results
Trust me—grab ube extract that’s known to taste good because it makes or breaks both flavor and color.
Simple Step-by-Step Directions
- Cool and Finish:
- Let your cookies chill on the tray for five minutes after baking. Move them gently to a cooling rack and shake more sugar on if you like that snow-dusted look.
- Bake the Cookies:
- Pop the coated dough balls on trays, leaving lots of space. Bake around twelve to fourteen minutes—you’ll see crackles and they’ll look just set on the edges. They’re soft at first but get firm as they cool.
- Shape and Coat the Dough:
- Take the cold dough and roll it quick into balls (it’s sticky, but the chill helps). Cover them in your powdered sugar mixture—don’t be shy.
- Prepare Coating and Preheat:
- Get your oven going at 350°F and put parchment on two trays. Mix powdered sugar with a little cornstarch in a bowl until it’s smooth.
- Chill the Dough:
- Wrap that dough bowl up and fridge it for at least two hours or overnight. This helps everything thicken up—makes for big cracks and thick cookies.
- Combine Wet and Dry with Milk:
- Add the flour mix into the wet mix in three rounds, swapping in milk every time. Don’t over-mix—just get it together nice and gently.
- Add the Eggs and Flavorings:
- Mix in one egg, then the next, making sure each is blended before moving on. Drop in ube and vanilla and keep mixing until the color’s even and there are no streaks left.
- Cream the Butter and Sugar:
- Whip up softened butter with sugar in a big bowl on medium until it’s creamy and pale. Three minutes does it. You’re trapping air for fluffy cookies.
- Mix the Dry Ingredients:
- Stir together baking powder, flour, and salt so they’re totally mixed—take your time here for even cookies.
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What makes these cookies for me? Definitely the ube extract. It turns ordinary dough into something totally fun with all that color and sweet, nutty taste. The first time I made them with my mom, the kitchen turned purple, but I’d do it again for those smiles and flavor.
Storing Your Purple Crinkles
Keep them in an airtight box at room temp and they’ll stay chewy for up to four days. Want them to last longer? Freeze with parchment between cookies, then thaw at room temperature. Baking straight from frozen? Add a minute or two in the oven.
Swap Out Ingredients
No ube? Mix up some mashed purple sweet potato and use a splash of vanilla—pretty close match. If you skip dairy, plant-based milk and vegan butter work fine. For a nutty surprise, stir in toasted coconut or macadamias.
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Serving Suggestions
Enjoy these with your favorite tea or coffee, or dip in cold milk. Wanna go extra? Use them for ice cream sandwiches with coconut or vanilla. For parties or gifts, mix them in with other colorful cookies for an awesome box.
Cookie Roots
Crinkle cookies have been beloved since the early 1900s—people love those crackly tops and tender middles. Ube is the latest remix, inspired by Filipino desserts full of purple yam flavor and color. Now, you’ll spot these fun cookies at all kinds of gatherings.
FAQs About the Recipe
- → How do these cookies get their purple color?
That awesome purple shade comes from ube flavoring or you can mix purple coloring and some flavor extracts if that’s all you’ve got.
- → Is there a swap for ube extract?
Can’t find ube? Just use purple coloring with a dash of vanilla. The taste won’t be quite the same but the color will pop.
- → Why should I chill the dough?
Cold dough helps your cookies keep their shape and get chunky cracks on top plus a gooey center.
- → Got any tricks for good crinkles?
Tumble each dough ball in a bunch of powdered sugar right before they go in the oven. The sugar splits as they bake for those iconic crinkly tops.
- → Can I prep these before I need them?
Sure! You can leave the dough in the fridge overnight or stash baked cookies in a sealed container for a few days.