Some nights you just want a sweet treat without the fuss. This ube crinkle cookies recipe is my go-to when busy evenings and snack requests collide. Soft, chewy, and naturally purple from ube, these cookies bring a touch of Filipino-inspired comfort straight to your kitchen. Perfect for parents, students, or anyone craving a quick bake, this recipe offers pantry swaps, make-ahead tricks, and reliable results. Tested multiple times at home, these cookies have become a family favorite worth sharing.
Table of Contents
Table of Contents
Ingredient Breakdown for the Ube Crinkle Cookies Recipe (Measurements, Role, Smart Swaps)
Here’s what you’ll need to bake a batch of about 24 chewy, crinkly cookies:
- All-purpose flour — 2 cups (240 g): The base structure. Swap with cake flour for a lighter bite or use a 1:1 gluten-free blend if needed.
- Baking powder — 1½ tsp: Creates lift. Add a pinch of baking soda if using sour cream or another acidic ingredient.
- Salt — ¼ tsp: Balances the sweetness and enhances the earthy ube flavor.
- Granulated sugar — ¾ cup (150 g): Sweetness and spread. For low sugar, cut to ½ cup and add ¼ cup erythritol or allulose.
- Confectioners’ sugar — ½–¾ cup (for rolling): Classic snowy crinkle finish that gives the cookies their look.
- Neutral oil or melted butter — ½ cup (120 ml): Oil keeps them moist; butter adds richness. Use coconut oil for a dairy-free version.
- Eggs — 2 large: Bind the dough. For egg-free, swap with 2 Tbsp ground flax mixed with 6 Tbsp water.
- Ube flavor source (choose one or combine):
- Ube extract — 1–1½ tsp for bright color and aroma.
- Ube powder — 2–3 Tbsp, mixed with warm milk to release its flavor.
- Ube halaya (ube jam) — ½ cup, adds authentic flavor and extra moisture. Reduce oil slightly when using jam.
- Vanilla extract — 1 tsp: Smooths and rounds out the flavor.
Optional Variations
- Cream cheese — 3 oz, diced or swirled: Adds tang and “bakery-style” softness.
- Chocolate chips — ½ cup: A fun twist kids love.
- Almond flour — replace ¼ cup flour: Gives nuttier, softer crumb (not keto, but adds flavor).
- Cinnamon sugar dusting: Adds warmth without overpowering the ube.
These ingredients make this ube crinkle cookies recipe flexible—whether you want the classic chewy cookie, a healthier spin, or a quick cake mix version.
Step-by-Step Preparation Instructions (Simple, Quick, and Consistent)
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk sugar, oil (or melted butter), eggs, vanilla, and your chosen ube source until smooth.
- Combine: Fold the dry mixture into the wet mixture just until no flour remains. Add cream cheese or chocolate chips at this stage if using.
- Chill: Cover and refrigerate for 45–60 minutes. This step is key for that soft and chewy texture and helps prevent flat cookies.
- Scoop and coat: Roll dough into 1½ Tbsp balls. Coat lightly in granulated sugar (optional) then generously in confectioners’ sugar.
- Bake: Place on parchment-lined trays and bake at 350°F (175°C) for 10–12 minutes. Cookies should have set edges with soft, glossy centers. Avoid overbaking.
- Cool: Rest cookies on the sheet for 5 minutes, then transfer to a rack.
Variations to Try
- Quick & Easy Cake Mix: Use a yellow or white cake mix base. Stir in ube extract and reduce sugar slightly.
- No-egg/Vegan: Use flax “eggs” and coconut oil or vegan butter. Bake 1–2 minutes longer.
- Low Sugar: Reduce sugar by 20–30%. Coat well in confectioners’ sugar for contrast.
- Gluten-Free: Use a 1:1 GF flour blend with xanthan gum if not included. Chill slightly longer.
- Without Ube Extract: Use jam plus powder for flavor and natural purple color.
- Without Ube Jam: Rely on extract and powder, adding 1 Tbsp milk if dough feels stiff.
This ube crinkle cookies recipe is forgiving, flexible, and tailored for real home kitchens.
When and How to Use This Ube Crinkle Cookies Recipe (Occasions, Storage & Meal-Prep)
This ube crinkle cookies recipe is versatile and fits into many everyday moments:
- Special occasions: Birthdays, bake sales, and holiday cookie trays where the vibrant purple color stands out.
- Everyday treats: Pack them into school lunchboxes or enjoy as an after-dinner dessert.
- Weekend baking activity: Perfect for kids who love rolling dough in sugar and seeing the crinkles form in the oven.
- Meal-prep friendly: Scoop dough into balls and freeze. Bake straight from frozen, just adding 2–3 minutes to the baking time.
- Storage: Keep in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies for up to 2 months, layering them with parchment paper.
A standard batch of this ube crinkle cookies recipe yields about 24 cookies. For a big batch, double the recipe and split dough into two bowls for quicker chilling.
How This Ube Crinkle Cookies Recipe Supports Kid-Friendly Eating & Make-Ahead Treats
One reason I return to this ube crinkle cookies recipe often is how family-friendly it is:
- Kid-friendly: Soft, chewy texture and a gentle vanilla-ube flavor make it appealing to little ones.
- Budget-conscious: Most ingredients are pantry staples, and the cake mix variation keeps things even simpler.
- Flexible for diets:
- Gluten-free works with a simple 1:1 flour swap.
- Dairy-free can be achieved with coconut oil.
- Lower-sugar adjustments make it a lighter option, though true keto isn’t typical for crinkles.
On a personal note, having dough ready in the fridge or freezer has saved me on hectic school nights—baking off a tray in 12 minutes feels like a small victory.
Tips, Adjustments, and Cautions for the Ube Crinkle Cookies Recipe
- Texture control: Weigh flour to avoid dry cookies. Chill thoroughly and bake just until edges are set for soft, chewy centers.
- Flavor balance: Start with 1 tsp ube extract. Too much can taste artificial—1½ tsp is the max.
- Perfect crinkles: Roll generously in confectioners’ sugar. A light granulated sugar coat underneath helps the powder stick.
- Leavening: Stick with baking powder unless adding acidic ingredients.
- Swaps:
- Coconut oil for butter (dairy-free).
- Flax egg for vegan.
- Almond flour swap for nuttier flavor.
Caution: Almond flour introduces nut risks, and calorie counts vary based on ingredients. For diet tracking (like Weight Watchers), calculate with your own ingredient brands. For storage safety, refer to trusted food safety resources for baked goods.
FAQs: Quick Answers About the Ube Crinkle Cookies Recipe
What do ube crinkle cookies taste like?
They’re lightly sweet, with vanilla notes and a mellow nutty flavor from purple yam—less earthy than some root vegetables.
How long do ube crinkle cookies last?
Stored airtight, they last 3–4 days at room temp. Freeze for up to 2 months and refresh with a quick warm-up.
Can I make them without ube jam?
Yes—use extract and hydrated ube powder. Add a splash of milk if the dough feels stiff.
Can I make them without ube extract?
Rely on jam and powder for natural flavor and color, though the purple will be more subtle.
Can I use cake mix for a quick version?
Definitely—just add ube extract or powder to flavor it. Reduce added sugar slightly since mixes are sweet.
Why are my ube crinkle cookies flat?
Likely under-chilled dough, too little flour, or overbaking. Chill longer and check oven temperature.
How many calories are in each cookie?
About 120–150 kcal per cookie, depending on mix-ins and whether butter or oil is used. (I’m not a nutritionist—this is based on standard ingredients.)
Conclusion
This ube crinkle cookies recipe delivers the best of both worlds: soft, chewy comfort and a vibrant, eye-catching color that makes any table more fun. With options for make-ahead, gluten-free, or quick cake mix versions, it adapts to busy kitchens and family needs. Try a batch this week, freeze a few for later, and enjoy the simple magic of purple crinkles whenever the craving hits.
Ube Crinkle Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy ube crinkle cookies made with purple yam, sugar, and a crinkle sugar coating—easy, family-friendly, and freezer-ready.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½–¾ cup confectioners’ sugar, for rolling
- ½ cup (120 ml) neutral oil or melted butter
- 2 large eggs
- 1–1½ tsp ube extract
- 2–3 Tbsp ube powder, mixed with warm milk
- ½ cup ube halaya (ube jam)
- 1 tsp vanilla extract
- Optional: 3 oz cream cheese, diced or swirled
- Optional: ½ cup chocolate chips
- Optional: replace ¼ cup flour with almond flour
- Optional: cinnamon sugar dusting
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk sugar, oil (or melted butter), eggs, vanilla, and your chosen ube source until smooth.
- Combine: Fold the dry mixture into the wet mixture just until no flour remains. Add cream cheese or chocolate chips if using.
- Chill: Cover and refrigerate for 45–60 minutes to keep cookies soft and chewy.
- Scoop and coat: Roll dough into 1½ Tbsp balls. Coat lightly in granulated sugar (optional) then generously in confectioners’ sugar.
- Bake: Place on parchment-lined trays and bake at 350°F (175°C) for 10–12 minutes until edges set but centers remain glossy.
- Cool: Rest on the sheet for 5 minutes before transferring to a rack.
Notes
- Quick & Easy: Use cake mix with ube extract for faster prep.
- No-egg: Replace with flax eggs; extend baking 1–2 minutes if needed.
- Low sugar: Reduce sugar by 20–30% and coat well in confectioners’ sugar.
- Gluten-free: Use a 1:1 blend with xanthan gum and chill dough longer.
- Without extract: Use jam and powder for natural flavor.
- Without jam: Use extract and powder, adding a splash of milk if dough is stiff.
- Nutrition values are estimates based on standard ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg