Ube Crinkles are a great twist to the traditional chocolate version of the holiday favorite. They are simply addicting and easy to prepare at home!
Craving something sweet but unique? Try this recipe. It sports the Filipino favorite tuber which is the purple yam. I have used this ingredient in this pandesal with cheese recipe, in this Leche Flan Cake recipe, and in this cake roll recipe.
Ube Crinkles are a good alternative to chocolate ones. Chocolate crinkles are sweet and fluffy and could be fudgy, too, depending on your preference. And this recipe is all about recreating them with a Filipino twist!
The product is something not too sweet but has a distinct taste. Ube or purple yam, after all, is a vegetable. Back in my home country, this is a staple. And making it into an ube halaya or jam is its most popular use.
While most tubers are used in savory recipes, this popular tuber is often used in desserts. The texture is almost like that of sweet potato when boiled. And the taste is earthy with a hint of nuttiness.
And the bright purple color also adds to its appeal. No wonder, you will see all sorts of ube desserts in social media. They are simply Instagrammable!
This recipe is so easy! If you find it difficult to look for purple yam, then, using taro root as in this recipe is your next best option.
What are Ube Crinkles?
They are a kind of cookies that are classically chocolate-flavored and are associated with Christmas. The basic recipe involves making the dough, rolling it into balls, and dredging each one in powdered sugar before baking.
What makes this recipe uniquely Filipino is the use of purple yam flavor in place of the chocolate. They are super moist and soft. It will be difficult not to munch on these!
Can I make Ube Crinkles without Ube Halaya?
- Yes, you can make Ube Crinkle without Ube halaya, purple yam or Taro. Just add 2 teaspoons of Mc Cormick Ube flavoring and it still taste that distinct Ube flavored cookie.
WHAT UBE FLAVORING TO USE?
- Use the Mc Cormick Ube flavoring as it captures the Ube Flavor and the consistency is good too to add into the batter. (Note: this is not paid endorsement.)
How do you make Ube Crinkles?
The detailed measurements and procedures are in the recipe card below.
- Mash the taro root (optional): Remove the skin of the taro root and boil it in water in a saucepan. Once soft enough, remove the taro root from the water, drain any excess moisture, and mash everything. Drop some purple food coloring and set aside. At this point, preheat the oven.
- Combine the dry ingredients: In a bowl, mix the flour, baking powder, and salt. Then, set aside.
- Prepare the wet ingredients: Cream together the sugar and butter until the mixture looks light yellow. Add in an egg and beat the wet mixture. Mix in the taro root prepared earlier as well as the ube extract. Slowly add in the dry mixture.
- Prepare for baking: Once the mixture is fully incorporated, scoop out some and roll into a ball. Repeat until you make enough or when you have used up the dough. Coat each one in powdered sugar.
- Bake: Put them on a baking sheet and bake for about 12 minutes.
- Cool: Cool them on a wire rack. Serve them once they are completely cooled down.
How to Store Ube Crinkles
Put them in an airtight container. Make sure that they have cooled completely. At room temperature, the Ube Crinkles can stay good for up to 3 or 4 days.
If you wish, you can freeze the batter for them to last for up to 6 months. Just thaw and reheat them in the oven at 425 degrees Fahrenheit.
Wrap the cookie batter in a cling wrap and freeze for up to 6 months. When you are ready to bake the cookies, just thaw it until it’s back to a workable state.
- Since they freeze well, you may want to make a double batch of these goodies and freeze one batch and serve the other.
- The use of mashed taro is optional. You can skip it.
- Not greasing the pan helps in preventing the cookies from spreading too much. Instead, you may use a silicone baking mat.
UBE CRINKLES COOKIE RECIPE
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
- 2 teaspoons Mc Cormick Ube Extract
- 1/2 cup mashed taro root
- Powder sugar
MASHED TARO ROOT:
- 4 small taro root
- 1 cup of water or more
- 1/8 teaspoons purple food color use the gel food color
COOKING THE TARO ROOT:
- Peel taro root and boil in a sauce pot until soft. Test by poking taro with a fork or chopstick. If it poke smoothly all the way through, it's done.
- Drain water and pat dry.
- Mash and add in small amount purple coloring.
- Set aside until ready to use.
- Pre heat oven.
- Mix dry ingredients and whisk to combine. Set aside.
- Place sugar and butter in a stand mixer bowl. Turn mixer on high and beat sugar and butter until it fluffy and it is pale in color.
- Add in egg and beat for about 1 minute. Add in the mashed taro and ube extract and beat for another 1 minute.
- Remove bowl and incorporate mixture together using a spatula. Make sure that the batter has now white streak in it. We want a purple colored batter.
- Scoop about 1 tablespoon of the mixture and form into a golf size ball and bake for 12 minutes.
- Using a cookie spatula, remove cookie from the pan and let cool in a cookie rack.
Pre heat oven at 350 F
We don't need Ube halaya in this recipe, which is great, since not all of us have access to it here.
After 12 minutes, cookies will appear soft but it will set when they are cooled in a wire rack.
You can store cookie in a sealed container in a room temperature.
If you can't find taro root in your store, skip it completely. The cookie will taste really good, but it will not look so crinkly.
You can freeze batter for 3 months.
There is no need to refrigerate batter before baking.