Ube Crinkle Cookies – A purple twist on the classic crinkle cookie using ube, the Filipino purple yam. This recipe relies on real mashed ube for its vivid color and earthy-sweet flavor. Simple to make and stunning to serve, the recipe is adapted from The Ube Baking Book by Henry Awayan.
Ube has steadily gained popularity in the United States over the past several years, sometimes labeled a “trend.” For many Filipinos and those familiar with Philippine cuisine, ube is a long-loved staple used in ice cream, halaya (ube jam), pastries, and other sweets. Growing up visiting family in the Philippines, I always looked forward to treats made with ube — its color and flavor are unmistakable.
Now that ube products are more widely available in the U.S., it’s much easier to recreate those flavors at home. I was thrilled to welcome Chef Henry Awayan to the Kitchen Confidante podcast to talk about his cookbook, The Ube Baking Book, which showcases both traditional and inventive ways to bake with ube. The Ube Crinkle Cookie was the first recipe I had to try.
How To Make Ube Crinkle Cookies (With Pictures)
This recipe is built around real mashed ube, which gives the cookies their signature purple hue and authentic flavor. If you can find fresh Filipino purple yam at your grocer, use it — but be cautious: purple sweet potatoes are sometimes mislabeled as ube. They are not interchangeable; ube has a distinct taste and texture different from purple sweet potato.
If fresh ube isn’t available, frozen grated or mashed ube from most Asian markets works well. If using frozen ube, thaw and drain it in cheesecloth to remove excess moisture before incorporating it into the dough.
Chef Awayan’s recipe uses mashed ube only, but if you want more pronounced ube flavor you can add a small amount of ube extract. This is optional but can enhance the aroma and color.
The method follows a classic crinkle cookie technique. Whisk together the dry ingredients (flour, baking powder, and salt) and set aside. Combine granulated sugar and melted butter, then add the eggs one at a time, mixing after each addition, and stir in vanilla. Add the dry ingredients to the wet mixture, then fold in the mashed ube (and ube extract if using). Chill the dough for at least two hours or overnight to firm it up. Portion the chilled dough by tablespoonfuls, roll into balls, and coat thoroughly in powdered sugar. Bake on a parchment-lined sheet at 350°F for 10–12 minutes, until the tops crack and reveal the crinkle pattern. Let the cookies rest on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Listen to the Podcast with Henry Awayan
For more recipes and insights about baking with ube, listen to the Kitchen Confidante Podcast Episode 127 featuring Chef Henry Awayan.
More Ube Recipes
Coconut Ube Rolls
Ube Halaya (Filipino Purple Yam Jam)
Disclosure: A review copy of The Ube Baking Book was provided for the podcast episode. Opinions are my own. The post may contain affiliate links.
Ube Crinkle Cookies
Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ube
- 1/2 cup powdered sugar for coating
Instructions
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In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, combine the granulated sugar and melted butter. Mix until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Fold in the mashed ube until evenly distributed through the dough.
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Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling firms the dough and improves texture.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Place the powdered sugar in a small bowl.
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Scoop tablespoon-sized portions of the chilled dough and roll into balls.
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Roll each ball in powdered sugar until fully coated and place on the prepared baking sheet, spacing about 2 inches apart.
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Bake for 10–12 minutes or until the tops crack and the edges are set but the centers remain slightly soft.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Enjoy immediately or store in an airtight container.
Notes
Notes from the tester:
- If using frozen grated ube, defrost and strain it in cheesecloth over a sieve. After two hours, gather the cheesecloth and twist it to squeeze out excess liquid.
- Optionally add 1 teaspoon ube extract in addition to vanilla for more pronounced flavor.
- Using a 1.5-inch scoop (Zeroll #50) yielded about 30 smaller cookies; the recipe as written yields 12 larger cookies.