A classic soft and chewy sugar cookie with a Filipino twist! These vibrant ube sugar cookies are easy to make and are definitely a dessert to remember.

Ube has been all the rage lately, and for good reason! Ube was such a large part of my childhood and I am so happy to see widespread appreciation for the ingredient. If you haven’t heard of ube, you’re in for a treat! Ube is is a purple yam that originates from the Philippines that has long been a staple in Filipino cuisine. It is used in a plethora of Filipino desserts and (I may be biased but) it is one of my absolute favorite flavors.

Ube can be found in various different forms, including fresh, frozen, dried and powdered, and even in jam (ube halaya), but today we are sticking to the dried and powdered form as I felt that it would be the most accessible to our audience.

PS: I thought it was worth mentioning that ube is often confused with taro, but keep in mind that they are 2 different things!

What You Need for This Recipe

• Vegan butter: We really enjoy using either Earth Balance or Country Crock Plant Butter.
• Coconut milk: Ube and coconut are a match made in heaven. Their flavors compliment each other so well so we had to make sure to bring some element of coconut into this recipe.
• Flaxseed meal: This ingredient makes for the perfect binder and acts as a egg substitution in these cookies. Chia seeds would work as well in its place.
• Granulated sugar: 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. 
• Powdered ube (or purple yam powder): This can be ordered online (here or here) or be found in an Asian grocery store. We decided to go with powdered over fresh as it is probably the most easily accessible to our audience.
• Ube extract: This can be ordered online (here or here) or be found in an Asian grocery store. Ube extract not only helps deepen the beautiful purple tone of these cookies, it also enhances the ube flavor as well.
• Vanilla extract: Adds a nice depth of flavor to our cookies.
• All-purpose flour: We have not yet tested a gluten-free alternative to AP flour for this recipe but we have used the Bob’s Red Mill 1:1 Gluten-Free Baking Flour in other similar recipes with success if you’re looking for an option!
• Baking powder and baking soda: These chemical leaveners help lighten up the dough, but keep in mind that they are not interchangeable!
• Cream of tartar: Trust me when I say that a little goes a long way! The acid in cream of tartar brings in a tangy flavor, as well as helps give this cookie the perfect chew as it prevents sugar in the dough from crystalizing.
• Salt: Enhance the flavors and balances out these cookies!

A Few Notes Before We Get Started

• 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. 

Vegan Ube Sugar Cookies

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★★★★★

5 from 3 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 55 minutes
• Yield: About 28 cookies
• Diet: Vegan

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Description

A classic soft and chewy sugar cookie with a Filipino twist! These vibrant ube sugar cookies are easy to make and are definitely a dessert to remember. 

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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

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Instructions

1. Remove the vegan butter from the refrigerator and allow it to soften to room temperature, about 30 minutes. 
2. 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.
3. 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.
4. Add in the powdered ube, coconut flax mixture, ube extract, and vanilla extract, and beat until uniform. 
5. 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. 
6. Cover the bowl with plastic wrap set it into the refrigerator for at least an hour (or up to 24 hours before baking). 
7. 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. 
8. Add the remaining 6 tablespoons of sugar into a small bowl and set aside. 
9. 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.
10. Transfer to the baking sheet, spacing the dough about 2 inches apart, and continue until you have rolled out all of the dough. 
11. 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.
12. 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

Keywords: filipino, cookies, dessert, ube, snack, baked, sugar cookies

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