Ube Cookies
Delightful and colorful ube cookies made with purple yam, providing a unique flavor and chewy texture that's perfect for any occasion.
Ingredients
Cookie Base
- 1 cup ube puree (preferably homemade or store-bought)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Mix-Ins
- 1 cup shredded coconut optional
- 1/2 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the ube puree to the butter-sugar mixture and mix until well combined.
- Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- If desired, fold in the shredded coconut and chopped nuts.
Baking
- Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges start turning golden and the centers appear set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these cookies fresh out of the oven with ice cream for added delight. Store the cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.