Ube Crinkles or Purple Yam Flavoured Crinkles with Cream Cheese Filling, they are so yummy! Remember to adjust your sugar, depending on how sweet is your Ube jam. For the eggs make sure you’re using large eggs at room temperature, or add one more if its just medium size.
Ube Crinkles Recipe
INGREDIENTS:
1 ½ cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt
¼ cup oil
⅔ cups sugar (158g or less than ¾ cups)
2 large eggs, romm temperature (make it 3 if you have medium eggs)
1 cup ube jam
2 tsp ube extract, (to color)
Confectioner’s sugar, for coating
For Cream Cheese Frosting: (optional)
¼ cup unsalted butter (softened at room temperature)
1 cup cream cheese, cubed in small pcs (room temperature)
3 cups powdered sugar
½ tsp Vanilla extract
INSTRUCTIONS:
In a mixing bowl, combine sugar and oil, whisk until well combined. Add the ube jam and whisk it again to combine.
Add eggs, one at a time and whisk. Stir in ube extract. Mix it well until evenly combined.
In another large bowl, sift the dry ingredients; all purpose flour, baking powder and salt.
Add these dry ingredients into the ube mixture gradually and fold them together to combine.
Cover and refrigerate until the dough is firm enough to handle, at least 6-8 hours.
Once the cookie dough is ready, prepare the baking sheet with parchment paper.
Divide dough into two, each portion makes a dozen 1-inch cookie balls.
Lightly grease your hands with oil for an easier handle. Scoop and make a round lump, don’t flatten the head it will naturally flatten on its own as it bakes. Roll each cookie ball in powdered sugar and arrange in a prepared baking sheet.
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting:
Beat butter and cream cheese together until fluffy. Then add powdered sugar, little by little until well incorporated and smooth. Then add vanilla extract to flavor.
Once the Crinkles are cooled. Start filling in with Cream cheese.
