Introduction

These Purple Crinkle Cookies bring a vibrant twist to a classic favorite with their striking purple color and soft, chewy texture. Infused with ube extract, they offer a unique flavor that’s both delightful and visually appealing. Perfect for any occasion, these cookies are as fun to make as they are to enjoy.

The image shows round purple crinkle cookies with a cracked surface, dusted heavily with white powdered sugar that fills the cracks and covers the tops. The cookies have a bright purple base color visible through the irregular white cracks. They are arranged on a baking tray lined with white parchment paper, placed on a white marbled surface. The cookies are closely spaced, with one cookie in the foreground appearing larger and in clearer focus, showcasing its texture and powdered sugar details. The overall texture is soft and slightly puffy with deep, jagged cracks on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

1 ½ tsp ube extract (or purple food coloring + flavoring)

½ cup (120ml) whole milk

½ cup (60g) powdered sugar

2 tbsp cornstarch (optional, for a thicker coating)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2–3 minutes.

Step 3: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and ube extract.

Step 4: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.

Step 5: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight. This step prevents the cookies from spreading too much during baking.

Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine the powdered sugar and cornstarch if using, for the coating.

Step 7: Scoop out tablespoon-sized portions of chilled dough and roll them into balls using your hands. The dough will be sticky, which is normal.

Step 8: Roll each dough ball in the powdered sugar mixture until well coated. Place them on the prepared baking sheets about 2 inches apart.

Step 9: Bake for 12–14 minutes, or until the cookies have spread and the tops have cracked beautifully. They may look slightly underbaked in the center but will set as they cool.

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Dust with additional powdered sugar if desired.

Tips & Variations

Use ube extract for authentic flavor, or substitute with purple food coloring and a small amount of vanilla or almond flavoring if preferred.

Chilling the dough overnight enhances the flavor and improves the cookie texture.

Add 2 tbsp cornstarch to the powdered sugar coating for a thicker, more even dusting.

For extra richness, replace whole milk with cream or a milk alternative like coconut milk for a subtle twist.

FAQs

Can I make these cookies without ube extract?

Yes, you can substitute with purple food coloring combined with a small amount of vanilla or almond extract to mimic the flavor. Keep in mind the authentic ube taste comes specifically from the extract.

Why do the cookies look underbaked in the center?

The cookies should be slightly soft and underbaked in the center when you take them out of the oven. They will continue to set as they cool, resulting in a chewy and tender texture.