Ube Cookies
User Reviews
5
Ube Cookies
Description
This recipe starts by mixing dry ingredients, including flour, baking powder, baking soda, salt, and ube powder, separately. The butter and sugar are creamed together, then combined with egg and vanilla before folding in the dry mixes. Half the dough remains plain, while ube powder is added to the other half, creating two colors.
After chilling both doughs to prevent spreading, balls of each type are combined by hand into mixed cookie dough balls and rolled in granulated sugar. Baking produces cookies with a tender, soft crumb and a subtle purple color that varies depending on the ube powder amount. The cookies are best enjoyed fresh but can be kept airtight for a few days.
The recipe allows some flexibility for chilling times and coloring adjustments. Dough can be frozen before baking, making it convenient for advance preparation and storage.
Ingredients
- 1 cup butter 226g, unsalted, softened
- 1 cup granulated sugar 200g
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour 313g
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoon ube powder
- granulated sugar extra, for rolling cookie dough
Instructions
- Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.
- In the bowl of an electric mixer, preferably with a paddle attachment, beat together the butter and sugar until smooth, about one minute.
- Add the egg and vanilla and beat to combine, 30 seconds to one minute. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the butter and mix on low speed until just combined, about 30 seconds.
- Remove half of the dough to another bowl, and then add the ube powder to the dough left in the mixer. Mix on low speed until the color is evenly mixed through the dough.
- Chill both bowls of cookie dough in the fridge for 30 minutes-2 hours. You can actually keep the dough in the fridge for up to 5 days.
- While dough is chilling, preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- After chilling, take a big tablespoon of each type of dough, and in the palm of your hand, roll into a cookie dough ball (half white and half ube tinted). Place a few tablespoon of granulated sugar in a plate or shallow bowl and roll the cookie dough in the sugar.
- Place onto the prepared baking sheet and repeat with the remaining dough, placing the dough balls 2 inches apart.
- Bake the cookies for 11-14 minutes until set and light golden brown on the edges, but still soft in the center. That's how we make sure they are chewy! Cool for at least 5 minutes on the baking sheets at which time they'll firm up, then either continue cooling on baking sheets or transfer to wire racks to cool completely before storing in an airtight container.
Notes
- Chilling the dough before baking firms it up and helps prevent the cookies from spreading too much in the oven.
- The ube powder color intensity varies; adding more powder or a touch of purple food coloring can deepen the hue.
- Store baked cookies in an airtight container; they stay best when fresh but keep up to three days.
- Dough can be refrigerated up to five days before baking or frozen for up to three months, allowing flexibility in preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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