Ube Crinkle Cookies
Inspired by techniques from America's Test Kitchen.
Soft, chewy cookies made with ube jam and alcohol-free ube extract, rolled through granulated sugar and then icing sugar so the deep purple dough bursts through a white, crackled shell as it bakes. The double coat of sugar is what gives the crinkle its sharp, snowy cracks instead of a smooth top.
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Method
- 1
Set up the stations. Set an oven rack in the middle and heat the oven to 180 °C (160 °C fan). Line 2 rimmed baking trays with baking paper. Spread the 66 g granulated sugar in a shallow dish and the 57 g icing sugar in a second shallow dish. Whisk the flour, baking powder, bicarbonate of soda and salt together in a bowl.
- 2
Mix the dough. In a large bowl, combine the 298 g granulated sugar with the ube jam. Whisk in the melted butter, oil, egg, alcohol-free ube extract and alcohol-free vanilla extract until smooth. Stir in the flour mixture with a spatula or wooden spoon just until no dry flour remains.
- 3
Scoop, coat and flatten. Scoop the dough into 24 portions (about 1½ tbsp each). Roll each portion into a ball, drop it into the granulated sugar and roll to coat, then transfer to the icing sugar and roll to coat again. Space the balls evenly on the sheets, 12 per sheet, then flatten each to about 2 cm thick with the bottom of a glass. Dust the tops evenly with any icing sugar left in the dish, pressing it through a fine-mesh strainer.
- 4
Bake one sheet at a time. Bake one sheet at a time until the edges are just set and the centers are puffed and cracked but still soft, 11-13 minutes, rotating the sheet halfway through. The cookies will look underdone but keep setting as they cool. Let them cool on the sheet for 5 minutes, then move them with a wide spatula to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 4 days.
Free sugars
19 g per serving
38 % of the 50 g daily maximum · 76 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- whisk
- 2 shallow dishes
- silicone spatula or wooden spoon
- #40 cookie scoop (about 1½ tbsp)
- 2 rimmed baking trays
- baking paper
- flat-bottomed drinking glass
- fine-mesh strainer
- wire rack
- wide metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 181 kcal |
| Protein | 1.7 g |
| Carbohydrate | 30 g |
| of which sugars | 19.1 g |
| of which free sugars | 19 g |
| Fat | 6.2 g |
| of which saturates | 2.6 g |
| Fibre | 0.4 g |
| Salt | 0.32 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
