Ube Crinkles are soft, moist, and bursting with Ube flavors. These classic cookies with a tropical twist are easy to make and perfect for coffee or tea time.
Purple yam has been a trending food on both social media and the international food scene in recent years. A good number of restaurants and bakeries have enthusiastically embraced the trend and have started to incorporate this lowly tuber on their dessert selections in the form of ice creams, sponge cakes, doughnuts, bread rolls, and cheesecakes.
With its rise in popularity, other parts of the globe are taking a second look at Filipino food. I am not sure if Ube will remain in fad, but one thing is for sure, it will always hold a special place in our local cuisine.
What are Crinkle Cookies
Crinkle cookies are soft, chewy cookies coated with powdered sugar before baking to produce their unique crackled exterior. They are commonly made with chocolate but adapted to various flavors such as lemon, vanilla, and red velvet.
Today, we will be giving this popular cookie a delicious Pinoy twist. We’re making Ube Crinkles!
Making the batter
Good Ube crinkles start with a good ube jam. Although extracts can help enhance the ube flavor, nothing beats the natural taste of pure purple yam jam.
Good Shepherd Ube Halaya is our favorite, but I am sure there are other great quality brands available in the market. Of course, you can also make halaya from scratch if you like. 🙂
- Chill the dough in the refrigerator for about 1 to 2 hours or up to overnight to make it easier to handle and roll into balls.
- To keep the powdered sugar from melting, especially in humid weather, coat the cookie balls lightly with granulated sugar before coating heavily with powdered/confectioner’s sugar.
How to store
- These crinkle cookies stay soft and chewy even after a few days. Store them in airtight containers at room temperature.
- To freeze the baked cookies, store them in a resealable bag between sheets of parchment paper and freeze for up to 3 months.
- To freeze unbaked, shape the dough into balls, arrange in a single layer on a baking sheet, and freeze until frozen. Transfer the frozen dough balls in a resealable bag and freeze for up to 3 months. Thaw at room temperature for about 30 minutes, roll in confectioner’s sugar, and bake according to recipe.