Description
These Ube Crinkle Sandwich Cookies feature soft, chewy cookies infused with the distinct, subtly sweet flavor and vibrant purple hue of ube. Each cookie is generously coated in powdered sugar, creating a delightful crinkled texture upon baking. They are then paired with a rich, creamy filling, offering a harmonious balance of flavors and textures in every bite. The cookies are baked to achieve a tender interior and a delicate exterior.
Ingredients
- **For the Ube Crinkle Cookies:**
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon ube extract
- 1/4 cup ube jam (optional, for deeper flavor and color)
- 1/2 cup powdered sugar, for rolling
- **For the Cream Cheese Filling:**
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (optional, for consistency)
Instructions
- **Prepare the Cookie Dough:** In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the ube extract and ube jam (if using) until well combined and the mixture is a vibrant purple.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. This helps the cookies hold their shape and develop crinkles.
- **Bake the Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the 1/2 cup of powdered sugar in a shallow bowl. Scoop rounded tablespoons of chilled dough and roll them into balls. Generously roll each dough ball in the powdered sugar, ensuring it is completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will puff up and then flatten slightly as they cool, revealing the crinkles.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- **Prepare the Filling:** While the cookies cool, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla extract. If the filling is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
- **Assemble the Sandwich Cookies:** Once the cookies are completely cool, spread a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
- Repeat with the remaining cookies and filling.
Notes
* Chilling the dough is essential for achieving distinct crinkles and preventing the cookies from spreading too much.
* Ensure the cookies are completely cool before adding the filling to prevent it from melting.
* For an even deeper ube flavor, consider using ube halaya (ube jam) in addition to or instead of ube extract.
* Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3-4 days.
* You can freeze the baked cookies (without filling) for up to 2 months. Thaw before filling.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes per batch
Nutrition
- Calories: 280 kcal (estimated per sandwich cookie)
- Fat: 10g (estimated per sandwich cookie)
- Carbohydrates: 45g (estimated per sandwich cookie)
- Protein: 3g (estimated per sandwich cookie)