Ube crinkle cookies are a beautiful twist on a classic favorite—soft, fudgy, and coated in snowy powdered sugar. They’re sweet with a hint of nuttiness and vanilla from the ube, and that bright purple color makes them extra fun. The best part?
You don’t need fancy tools or baking skills to make them. If you can mix, chill, and roll, you can bake these stunning cookies at home. They’re perfect for holidays, bake sales, or just a cozy weekend treat.
What Makes This Recipe So Good
- Soft and chewy texture with crackly, powdered sugar tops—classic crinkle cookie vibes with a unique flavor.
- Easy to follow and beginner-friendly.
No mixers required if you don’t have one.
- Bold ube flavor using ube extract or ube halaya (jam) for that signature purple taste and color.
- Make-ahead friendly—the dough chills well and freezes beautifully.
- Eye-catching without extra effort. The cookies naturally form pretty crinkles as they bake.
Shopping List
- All-purpose flour – forms the structure of the cookies
- Baking powder – helps the cookies rise and crackle
- Salt – balances the sweetness
- Granulated sugar – for sweetness and tender texture
- Vegetable oil (or melted butter) – oil keeps them extra soft
- Large eggs – binds and adds richness
- Ube extract – for purple color and ube flavor (or use ube halaya; see notes below)
- Vanilla extract – rounds out the flavor
- Powdered sugar – the classic crinkle coating
- Optional: Ube halaya (ube jam), if you want a richer, more authentic ube taste
Step-by-Step Instructions
- Prep your tools. Line two baking sheets with parchment paper and set aside. This prevents sticking and keeps the bottoms soft.
- Mix the dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Set aside.
- Whisk the wet ingredients. In a large bowl, whisk 1 cup granulated sugar with 1/2 cup vegetable oil until combined. Add 2 large eggs, 1 to 1 1/2 teaspoons ube extract (adjust for color and flavor), and 1 teaspoon vanilla extract. Whisk until smooth and evenly purple.
- Optional ube halaya addition. If using ube halaya, whisk in 1/3 to 1/2 cup at this stage.
It adds moisture and deeper flavor. If you add halaya, plan to chill a bit longer to firm up the dough.
- Combine wet and dry. Add the dry mixture to the wet in two batches. Stir gently with a spatula until no dry streaks remain.
The dough should be thick and sticky.
- Chill the dough. Cover the bowl and chill for at least 2 hours, or up to overnight. Cold dough is key for thick, crackly cookies that don’t spread too much.
- Preheat the oven. Set it to 350°F (175°C) about 15 minutes before you start rolling.
- Prepare the coating. Add 1/2 cup powdered sugar to a shallow bowl. For extra contrast, you can also have a small bowl of granulated sugar to roll first, then into powdered sugar. This helps the powdered sugar stick and stay bright.
- Shape the dough. Scoop 1 to 1 1/2 tablespoon portions (a small cookie scoop works great).
Roll each into a smooth ball with your hands.
- Coat generously. Roll each ball in granulated sugar (optional), then in powdered sugar until thickly coated. Don’t skimp on the powdered sugar—a heavy coat makes better crinkles.
- Bake. Arrange the coated balls 2 inches apart on prepared sheets. Bake for 10–12 minutes, until the tops are cracked and the edges are set but centers still look soft. They’ll continue to set as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Store
- Room temperature: Store in an airtight container for 3–4 days.
Slip in a slice of bread to keep them soft.
- Refrigerator: Not necessary for baked cookies, but dough can chill up to 48 hours tightly covered.
- Freezer (baked): Freeze cooled cookies in a zip-top bag for up to 2 months. Thaw at room temp.
- Freezer (dough balls): Roll into balls, coat in sugar, and freeze on a tray. Transfer to a bag once solid.
Bake from frozen, adding 1–2 minutes to the bake time.
Health Benefits
- Ube’s natural antioxidants: Purple yams contain anthocyanins, the same pigments in blueberries, which have antioxidant properties.
- Portion control: These are small, satisfying cookies. One or two can curb a sweet craving without overdoing it.
- Customizable sweetness: You can reduce sugar slightly if using ube halaya, which adds natural sweetness and moisture.
- Oil-based dough: Using vegetable oil keeps them moist with a little less saturated fat than butter. You can also use avocado oil for a neutral, heart-friendly option.
What Not to Do
- Don’t skip the chill time. Warm dough spreads too much and won’t form those signature crinkles.
- Don’t undercoat with powdered sugar. A light dusting disappears in the oven.
Coat heavily for bright, bold contrast.
- Don’t overbake. Pull them when the edges are set but centers are soft. Overbaking leads to dry, cakey cookies.
- Don’t overmix the flour. Stir just until combined to avoid tough cookies.
- Don’t rely on extract alone if it’s weak. Some ube extracts vary. Taste the dough (no raw flour yet, or taste a small bit at your own discretion) or bake a test cookie.
Adjust with a little more extract if needed.
Variations You Can Try
- Ube Halaya Boost: Add 1/2 cup ube halaya to the dough for richer flavor and extra moisture. Chill longer if sticky.
- Coconut Twist: Fold in 1/2 cup unsweetened shredded coconut, or roll the coated balls in fine coconut flakes after powdered sugar.
- Cream Cheese Swirl: Chill small nuggets of sweetened cream cheese (cream cheese plus a bit of powdered sugar). Press into the center of each dough ball and seal before rolling in sugar.
- White Chocolate Chips: Stir in 1/2 to 3/4 cup white chocolate chips for a sweet, creamy pop.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Chill well and avoid overbaking.
- Dairy-Free: This recipe is naturally dairy-free if you use oil and skip chocolate or cream cheese add-ins.
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FAQ
What is ube, and how does it taste?
Ube is a purple yam popular in Filipino desserts. It tastes mildly sweet, nutty, and slightly earthy, with vanilla-like notes. In cookies, it pairs beautifully with vanilla and coconut.
Can I use ube powder instead of extract?
Yes, but hydrate it first.
Mix ube powder with a bit of warm milk or water to make a paste, then add to the wet ingredients. You may still want a splash of extract to boost both color and flavor.
My powdered sugar melted during baking. What went wrong?
Usually the dough was too warm or the sugar coating was too light.
Chill the dough thoroughly and roll each ball in a thick coat of powdered sugar. Rolling first in granulated sugar can also help the powdered sugar stick.
Can I make the dough ahead of time?
Absolutely. Chill the dough up to 48 hours or freeze pre-rolled balls for up to 2 months.
Bake from frozen with a small time adjustment.
Why are my cookies pale and not very purple?
Your extract might be mild, or the ube halaya was light in color. Add a bit more extract, or a small drop of purple gel food coloring if needed. Start small and build to your desired shade.
Can I substitute butter for oil?
Yes.
Use 1/2 cup melted, slightly cooled unsalted butter. The cookies will be a touch richer with a slightly different crumb, but still delicious.
How do I keep them soft after baking?
Don’t overbake, cool completely, and store in an airtight container. Adding a slice of bread in the container helps retain moisture without making the cookies soggy.
Wrapping Up
Ube crinkle cookies deliver everything you want in a treat: soft centers, crispy edges, bold color, and big flavor.
With a few pantry staples and a good chill, you’ll have a batch ready in no time. Keep the powdered sugar thick, watch the bake time, and have fun customizing. Whether it’s for a party or a quiet night in, these cookies never last long on the plate.
Enjoy every purple, crinkly bite.
Easy Ube Crinkle Cookies Recipe With Powdered Sugar – Soft, Chewy, and Gorgeous
Ingredients
- All-purpose flour – forms the structure of the cookies
- Baking powder – helps the cookies rise and crackle
- Salt – balances the sweetness
- Granulated sugar – for sweetness and tender texture
- Vegetable oil (or melted butter) – oil keeps them extra soft
- Large eggs – binds and adds richness
- Ube extract – for purple color and ube flavor (or use ube halaya; see notes below)
- Vanilla extract – rounds out the flavor
- Powdered sugar – the classic crinkle coating
- Optional: Ube halaya (ube jam), if you want a richer, more authentic ube taste
Instructions
- Prep your tools. Line two baking sheets with parchment paper and set aside. This prevents sticking and keeps the bottoms soft.
- Mix the dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.Set aside.
- Whisk the wet ingredients. In a large bowl, whisk 1 cup granulated sugar with 1/2 cup vegetable oil until combined. Add 2 large eggs, 1 to 1 1/2 teaspoons ube extract (adjust for color and flavor), and 1 teaspoon vanilla extract. Whisk until smooth and evenly purple.
- Optional ube halaya addition. If using ube halaya, whisk in 1/3 to 1/2 cup at this stage.It adds moisture and deeper flavor. If you add halaya, plan to chill a bit longer to firm up the dough.
- Combine wet and dry. Add the dry mixture to the wet in two batches. Stir gently with a spatula until no dry streaks remain.The dough should be thick and sticky.
- Chill the dough. Cover the bowl and chill for at least 2 hours, or up to overnight. Cold dough is key for thick, crackly cookies that don’t spread too much.
- Preheat the oven. Set it to 350°F (175°C) about 15 minutes before you start rolling.
- Prepare the coating. Add 1/2 cup powdered sugar to a shallow bowl. For extra contrast, you can also have a small bowl of granulated sugar to roll first, then into powdered sugar. This helps the powdered sugar stick and stay bright.
- Shape the dough. Scoop 1 to 1 1/2 tablespoon portions (a small cookie scoop works great).Roll each into a smooth ball with your hands.
- Coat generously. Roll each ball in granulated sugar (optional), then in powdered sugar until thickly coated. Don’t skimp on the powdered sugar—a heavy coat makes better crinkles.
- Bake. Arrange the coated balls 2 inches apart on prepared sheets. Bake for 10–12 minutes, until the tops are cracked and the edges are set but centers still look soft. They’ll continue to set as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.