Description
These Ube Cookies are just like your favorite, classic sugar cookies but with a Filipino Twist! They’re soft, chewy, and made a vibrant purple color using ube powder. Whip them up using just 11 ingredients for a dessert to remember!
Ingredients
- 1 cup (2 sticks or 224g) vegan butter, softened
- 1/2 cup (120 mL) full-fat coconut milk
- 2 tablespoons (13g) flaxseed meal
- 1 1/4 cups (274g) granulated sugar
- 1 cup (200g) powdered ube (purple yam) (find it here or here)
- 2 teaspoons ube extract (find it here or here)
- 1/2 teaspoon vanilla extract
- 2 cups (272g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 6 tablespoons granulated sugar, for rolling
Equipment
- Mixing Bowls
- Electric Hand Mixer or Standing Mixer
- 1 1/2 tablespoon-sized cookie scooper
- Baking Sheet
- Parchment Paper or Silicone Baking Mats
Instructions
- Remove the vegan butter from the refrigerator and allow it to soften to room temperature, about 30 minutes.
- In a medium bowl, add in the coconut milk along with the flaxseed meal and mix until combined. Set aside for 10 minutes to thicken.
- In a separate large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add in the powdered ube, coconut flax mixture, ube extract, and vanilla extract, and beat until uniform.
- Add in the flour, baking powder, baking soda, cream of tartar, and salt, and mix together with a spatula, then switch to using your clean hands to work the dough together until it is smooth.
- Cover the bowl with plastic wrap set it into the refrigerator for at least an hour (or up to 24 hours before baking).
- Remove the dough from the refrigerator and preheat the oven to 350°F. Line your baking sheet(s) with parchment paper or silicone baking mats.
- Add the remaining 6 tablespoons of sugar into a small bowl and set aside.
- Scoop the dough using a 1 1/2 tablespoon sized cookie scooper, and roll it between your hands until a smooth ball forms, and then transfer the dough into the sugar bowl to toss until covered.
- Transfer to the baking sheet, spacing the dough about 2 inches apart, and continue until you have rolled out all of the dough.
- Bake for 14-16 minutes, or until cracks begin to form on the cookies. You may need to bake these cookies in batches. We suggest chilling the extra dough in the refrigerator if it is not being baked.
- Remove the baking sheet from the oven and immediately bang it onto the counter 3-5 times. Allow the cookies to rest on the baking sheet for 5 minutes, and then transfer them to a cooling rack to cool completely.
Notes
- These cookies must be chilled for at least an hour before baking. Chilling the cookie dough will prevent it from spreading too much and it will also help produce a more evenly baked cookie, with a crispy edge and chewy center.
- If you’re a fan of ice cream, check out these Ube Ice Cream sandwiches that I put together on Instagram. The coconut compliments the ube so well and it is the perfect sweet treat, especially for a hot day.
- The cookie dough can be kept in the refrigerator for up to 24 hours before baking.
- Store the baked cookies in an airtight container at room temperature for a week.
- If the chilled cookie dough is difficult to scoop, allow it to sit at room temperature to soften until it is easier to scoop.
- Chia seeds would work as well in place of flaxseed meal.
- Be sure to opt for organic sugar to ensure that it is vegan! Confectioners sugar can also be used in its place for an ube crinkle cookie appearance.
- Prep Time: 1 hour 40 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven
