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Purple Crinkle Cookies

Get Ready to Indulge in Irresistible Purple Crinkle Cookies

These Purple Crinkle Cookies are visually stunning and deliver a delightful twist of flavor thanks to the unique essence of ube.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 44 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Filipino
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour can substitute with gluten-free flour blends
  • 1.5 tsp Baking Powder ensure freshness for the best results
  • 0.25 tsp Salt enhances flavor balance
  • 0.5 cup Unsalted Butter use margarine or coconut oil for a dairy-free option
  • 1 cup Granulated Sugar brown sugar can be used for deeper flavor
  • 2 Large Eggs no substitutes suggested
  • 1 tsp Vanilla Extract opt for pure extract for best flavor
  • 1.5 tsp Ube Extract or Purple Food Coloring + Flavoring
  • 0.5 cup Whole Milk lower-fat options are acceptable
For Dusting
  • 0.5 cup Powdered Sugar adjust to achieve desired thickness
  • 2 tbsp Cornstarch optional for thicker coating

Equipment

  • mixing bowls
  • whisk
  • Baking sheets
  • parchment paper
  • plastic wrap
  • oven

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the flour, baking powder, and salt until well-combined. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla and ube extracts, then gradually mix in the dry ingredients and milk until a soft dough forms.
  2. Cover the dough tightly with plastic wrap, refrigerate for at least 2 hours, or overnight if possible.
  3. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop portions of chilled dough into tablespoon-sized balls, roll them in a mixture of powdered sugar and cornstarch.
  4. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, until the tops start to crack and edges are set.
  5. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Notes

Refrigerating the dough is key to prevent spreading. Remove from oven when edges are set but centers are still soft for chewiness.