Crinkles cookies are a popular dessert during the holidays, and since Christmas is coming soon, Olivia and I made these Ube Crinkles cookies.
I don’t have ube jam, and I can’t find Asian stores here in Esbjerg where they sell it. So, we decided to use the ube extract, and we love how this dough turns into a gorgeous purple color.
These crinkles are so simple to make but require refrigeration for a couple of hours, so plan. Enjoy!
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For 18 servings, you will need:
- 250 grams (2 cups) all-purpose flour
- 4 grams (1 tsp) baking powder
- 1/4 tsp (1.5 grams) fine salt
- 150 grams (3/4 cup) granulated white sugar, adjust according to your preference
- 54 grams (1/4 cup) vegetable oil
- 1 tbsp (11 grams) ube extract
- 2 large whole eggs (110 grams), room temperature
- drops of purple food coloring, optional
- powdered sugar, for coating
- In a large bowl, sift the flour, baking powder, and salt. Whisk together, then set aside.
- In another bowl, whisk sugar, vegetable oil, and ube extract. Whisk again to blend well. Beat eggs in one at a time.
- Using a spatula, fold the flour mixture into the ube dough and continue folding and stirring until well incorporated. Make sure no dry flour remains.
- Cover the bowl with plastic film and chill the dough in the fridge for 4 hours to overnight. The longer you chill the dough, the better.
- Preheat oven (up and down heat) to 180C/350F and line a baking tray with parchment paper.
- Scoop a generous 1 tablespoon (or 1.5 tbsp) of the dough mixture. Roll into a ball and coat generously with powdered sugar, then place on the prepared baking tray.
- Bake (middle rack) for 8 minutes (1 tbsp) or 10 minutes for 1.5 tbsp dough.
- Allow to cool on the tray for 2 minutes and then transfer to a cooling rack.
- Serve, share, and enjoy!