Ube Purple Crinkle Fudge Cookies
These Ube Purple Crinkle Fudge Cookies are irresistibly fudgy with a vibrant purple hue and a delightful crinkle-coated finish. Perfectly chewy and visually stunning!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 3/4 cup ube halaya (purple yam jam)
- 1 tsp vanilla extract
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup powdered sugar for rolling dough balls
Instructions
- Start by softening the unsalted butter to room temperature. Measure out your sugars, flour, baking powder, baking soda, salt, and sift the dry ingredients together in one bowl. In another bowl, beat the eggs, then mix in the ube halaya and vanilla extract until smooth.
- Using an electric mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-5 minutes on medium speed.
- Gradually add the ube mixture to the creamed butter and sugar, beating well to combine. Then, slowly incorporate the dry ingredients until a soft dough forms. Be careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up the dough.
- Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar to coat completely.
- Place the coated dough balls onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are set and centers are soft and fudgy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring Cups & Spoons
- Sieve or Fine Mesh Strainer
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
- Cookie scoop or spoon
Notes
- Chill the dough longer if it feels too sticky or add a tablespoon of flour gradually to manage the texture.
- Use margarine sticks or solid coconut oil as a butter substitute to keep the fudgy texture.
- For vegan versions, substitute eggs with unsweetened applesauce or commercial egg replacer and butter with vegan margarine or solid coconut oil.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze up to 3 months for longer storage.
- Rolling dough balls generously in powdered sugar is essential for the signature crinkle effect.