Ube Cookies
Delightful cookies infused with the sweet, nutty flavor of ube, characterized by a vibrant purple hue, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup ube halaya (sweetened purple yam jam)
- 1 cup unsalted butter, softened Ensure butter is properly softened but not melted.
- 1 cup granulated sugar
- 1 large egg For vegan version, substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup shredded coconut (optional)
- purple food coloring (optional) Add for a more vibrant color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the ube halaya, egg, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated. If desired, add a few drops of purple food coloring.
- If using, fold in shredded coconut into the dough until evenly distributed.
Baking
- Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each for spreading.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container with parchment paper between layers to prevent sticking. They can last up to one week at room temperature or be frozen for up to three months.