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Ube Cookies (Purple Yam Filipino Cookies) Recipe

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Delight in these vibrant and flavorful Ube Cookies, a Filipino-inspired treat featuring the natural purple hue and unique taste of ube halaya (purple yam jam). Soft and chewy with a subtle sweetness, these cookies are studded with creamy white chocolate chips, making them a perfect snack or dessert for any occasion.

Ingredients

Dry Ingredients

  • 1 1/2 cup (200 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1 stick (113 g) unsalted butter, room temperature
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (135 g) ube halaya
  • 1 teaspoon ube extract
  • 1 large egg, room temperature

Add-ins

  • 1/2 cup white chocolate chips

Instructions

  1. Whisk dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set aside for later use.
  2. Beat butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is fluffy and well combined, about 3 minutes.
  3. Add ube halaya and ube extract: Incorporate the ube halaya and ube extract into the butter-sugar mixture. Mix thoroughly, scraping down the sides and bottom of the bowl as needed, until the mixture is light and fluffy, approximately 2 minutes.
  4. Add egg: Add the large egg to the mixture and beat until fully combined. Scrape the bowl’s edges to ensure even mixing.
  5. Combine dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Once incorporated, use a rubber spatula to fold the dough gently and ensure no streaks of flour remain.
  6. Add chocolate chips: Fold in the white chocolate chips using a rubber spatula until evenly distributed throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap to prevent drying, and refrigerate the dough for at least 1 hour or overnight for best results.
  8. Prepare oven and baking sheets: Preheat the oven to 350°F (175°C) with the rack positioned in the middle. Line two baking sheets with parchment paper.
  9. Assemble cookies: Scoop the cookie dough using a cookie scoop and place the portions onto the prepared baking sheets, spacing them about two inches apart. Chill the scooped dough in the refrigerator for 10 minutes to help maintain shape during baking.
  10. Bake: Bake each sheet individually for 9 minutes. Remove the sheet and gently tap it on the counter to deflate air bubbles. Return to the oven and bake for an additional 2 to 3 minutes until the edges turn golden brown. Optional: use a round cookie cutter slightly larger than each cookie to swirl gently around the edges for a neat appearance. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your flavorful ube cookies!

Notes

  • Chilling the dough helps prevent spreading and produces thicker cookies.
  • Ube halaya can be found in Filipino or Asian grocery stores, or you can substitute with cooked and mashed purple yam.
  • For more vibrant color and flavor, use high-quality ube extract.
  • White chocolate chips add a creamy sweetness that complements the earthy ube flavor.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://recipefeastful.com/ube-cookies-purple-yam-filipino-cookies-recipe/