Ube Crinkles

My girls love crinkles, the chocolate kind. It’s our most requested “pasalubong” from home whenever family visits. We also hoard this whenever we visit Manila; our favorite is from Purple Oven, just beside Union Church of Manila, my family’s home church.

Last Christmas, I decided to make crinkles, the Ube-flavored kind. It makes it more Christmassy for me when there is Ube during this time of the year.

To make you will need Ube halaya (Jam). I don’t recommend using the bottled kind you get at Asian stores since it does not really have the Ube flavor. Most of it is just artificial flavoring and sugar. I was lucky to find real Ube from our local H-Mart and made halaya in time for Christmas.

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To make, place in a bowl and whisk the following: 1 1/2 cups all-purpose flour, 1 tsp. Baking powder and 1/4 tsp. Salt. Set aside.

Cream together 1/2 cup unsalted butter and 1/4 brown sugar plus 1/2 cup granulated sugar until light and fluffy. Beat in 1 egg.

Add 1/2 cup Ube Halaya and 1 tsp. Ube flavoring (I used the butterfly brand). Stir until well blended.

Gradually add in your dry ingredients. Cover your bowl with cling wrap and refrigerate for at least 4 hrs. I recommend overnight, which is what I did.

Form the cookie dough into balls using a 1 1/2 tsp ice cream scoop. Lightly roll the dough in granulated sugar before thickly coating it in powdered sugar. Rolling it in granulated sugar will prevent the powdered sugar from melting. This ensures you get the nice white cracks on top.

Bake at 350F for 18-20 minutes.

This was such a hit at my daughter’s Graduate school Christmas party and this was also became Christmas gifts for friends.

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