01 -
Leave your cookies on the baking tray for five minutes, then move them to a wire rack. Give them a good dusting with more of that sugar-cornstarch mix once they’re cool.
02 -
Pop your rolled balls onto your lined baking sheet, leaving about 5 cm between each. Bake them for 12 to 14 minutes, so the tops start to crack but they're still soft in the center.
03 -
Scoop out dough—about a tablespoon each—roll into balls, and toss them around in the sugar and cornstarch mix until they're fully covered.
04 -
Get your oven hot at 175°C. Line two trays with parchment. In a small bowl, stir together your powdered sugar and cornstarch for the outer layer.
05 -
Put some plastic on top of your dough bowl and let it hang out in the fridge for a couple hours, or overnight. This keeps the cookies thick and gives them those fun crinkles.
06 -
Toss some dry mix into your wet ingredients a bit at a time, mixing in three rounds and trading off with splashes of milk. Always start and finish with the dry stuff. Don’t stir too much.
07 -
Crack in your eggs one by one, mixing well each time. Pour in the vanilla and ube extract, and blend till it all looks even and purple.
08 -
Grab a bowl and whisk together salt, baking powder, and flour. In a different big bowl, beat softened butter with sugar until everything's nice and fluffy—about 2 to 3 minutes with a mixer.