Ube Cookies

These ube cookies are a soft and chewy sugar cookie with a fun ube marble twist. Very easy to make and delicious!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 12

Chilling Time 30

Servings cookies

Calories 178kcal

Author Farah Abumaizar

Equipment

Stand Mixer

Ingredients

1 cup unsalted butter, softened 226g
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
extra granulated sugar 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.

Video

Notes

Recipe adapted from Constellation Inspiration.

I always prefer chilling my cookie dough before baking because it firms up the dough enough that the cookies won't spread too much while baking.

Depending on the color of the ube powder you use, the cookies will vary in range from lilac to deep purple. All pretty! If you want a deeper color, add an extra tablespoon of ube powder, or purple food coloring (or one drop of red one drop of blue).

Storing leftovers: I like cookies best the day they are made, but they'll last in an airtight container for up to 3 days before they start to dry out.

Making ahead: Prepared cookie dough will last up to 5 days in the fridge.

Freezing cookies: I always prefer freezing cookie dough to cookies because cookie dough freezes so well and can be baked immediately without thawing. You can freeze the cookie dough for up to 3 months. Freeze the dough balls before coating in sugar.

My preferred way to do this is to shock freeze the raw cookies on a parchment lined baking sheet, and once cold and frozen enough that they won't stick together, place them in a freezer safe bag.

You can also freeze baked cookies for up to 3 months in an air tight container.

Nutrition