Ube Crinkle Cookies: A Vibrant Purple Delight with a Crackly Sugar Crust

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The first time you bite into a freshly baked ube crinkle cookie, you’ll understand why this treat is capturing hearts across dessert blogs. The striking purple color comes from real ube powder, and that signature crackly top? That’s the hallmark of a perfectly made crinkle cookie—a shatteringly sweet crust giving way to a soft, fudgy interior. I’ve tested this recipe multiple times to get the texture just right, balancing cocoa and ube for a flavor that’s earthy, chocolatey, and subtly sweet.

For more on the nutritional benefits of purple yams, check out the USDA FoodData Central – Yam Nutrition, which details their antioxidant content and complex carbohydrate profile.

Ingredients

For the Cookies:

• 2 ¼ cups (280g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder (natural, not Dutch-processed)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ¾ cup (170g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup (60ml) vegetable oil
• 6–8 tbsp purple ube powder (adjust for color intensity)
• ½ cup (60g) powdered sugar, for rolling

Instructions

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2–3 minutes.
4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Incorporate oil and ube powder: Pour in the vegetable oil and mix on low until combined. Gradually add the purple ube powder, mixing until the dough turns a deep, vibrant purple. You may need to adjust the amount based on the intensity of your ube powder.
6. Combine dry and wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
7. Chill the dough (optional but recommended): For easier handling, cover the bowl and refrigerate the dough for 30 minutes.
8. Roll into balls: Scoop about 2 tablespoons of dough and roll into 1-inch balls. Immediately roll each ball in powdered sugar to coat thoroughly. For extra crackle, press gently to create a slightly flattened top.
9. Bake: Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the cookies have spread and the tops have cracked. The centers should still be soft.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success

Mastery Tips

• Ube powder intensity: Different brands vary in color strength. Start with 6 tbsp and add more if you want a deeper purple.
• Don’t overbake: The cookies continue to cook on the hot sheet. Remove them when the edges are set but the centers still look slightly soft to keep that fudgy texture.
• Powdered sugar coating: Roll the dough balls generously; the sugar creates a beautiful crackly crust and adds a hint of sweetness.
• Storage: Store in an airtight container at room temperature for up to 5 days. Dough balls can be frozen and baked straight from frozen (add 1–2 minutes to bake time).

Explore More Desserts

Ube Coconut Churros Recipe — If you love ube, try our ube coconut churros for another purple delight

Churro Fillings International — For filling variations, explore churro fillings from around the world

Easy Cookie Cups Recipe — Cookie cups are another fun way to showcase your favorite flavors

15 Easy Cookie Exchange Recipes — Looking for more cookie ideas? Check out these crowd-pleasing exchange recipes

Chocolate Cream Cheese Truffles — For a decadent treat with cream cheese, these truffles are irresistible

Prep Time: 20 minutes | Cook Time: 10-12 minutes | Servings: 24 cookies | Calories: Approx. 110 kcal per cookie