Ube Crinkles

November 7, 2014

These Ube Crinkles are soft and chewy on the inside. Perfect for a sweet tooth like me!

FYI: This was first published back in 2014, but I’ve updated the post including the photos and did little changes on the recipe.

My Mom, she used to have this amazing photographic memory. While watching a cooking show, I would normally write the ingredients and the instructions. My Mom used to write down after watching. Same thing with numbers – she looks at the numbers and she can remember it for too long. My sister is the same.

Some of my friends, they are good in directions.

Me? What I’m good at relating to remembering stuff? Well, I could remember how the food tastes even if I have not eaten that certain food for years. I could remember how a certain food smells. That’s a talent, isn’t it? 😀 And I would add that I am still good at remembering people’s birthday. (Well, for some.) I was good at remembering other kinds of stuff, but one day, it’s like I am always out of my mind.

So when I was making these crinkles, I was hoping I won’t mess it up, especially that ube jam is very hard to find around here.

The main ingredient of these crinkles is ube jam made with sweet purple yam called Ube, and other ingredients like coconut milk, condensed milk and sugar.

The Ube Crinkles turned out amazing – from the texture to the taste! Just perfect!!

Below are some of the photos from the old post.

  • ube jam
Print

Ube Crinkles

These ube flavored crinkles is perfect for ube lover like me. These can be paired well with coffee, tea or milk. Ingredients
Course Snack
Cuisine Filipino
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 1 ½ cup (195 g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (105 g) unsalted softened butter
  • ¼ cup (52 g) soft light brown sugar or you can use the regular brown sugar
  • ½ cup (105 g) white sugar
  • 1 medium egg at room temperature
  • ½ cup ube jam/halaya
  • 2-3 tsp ube extract I used 2 tsp
  • 1 cup powdered sugar

Instructions

  1. Combine sugars and egg in a bowl; beat for 3 minutes.
  2. Add softened butter and beat again until combined.
  3. Next, add ube jam and ube extract; mix well.
  4. Scrape down the sides and bottom of the bowl.
  5. Add flour, baking powder, and salt. Beat again just until combined, then scrape the sides and bottom of the bowl. Be careful not to overmix.
  6. Cover the bowl tightly with cling wrap and keep inside the fridge for at least 4 hours up to overnight.
  7. When ready to bake, preheat the oven to 350 F. Prepare baking pan lined with parchment paper.
  8. Scoop about 1 tbsp of cookie dough and form into balls. Coat with powdered sugar. Place them on the prepared baking sheet, leaving about 2 inches apart.
  9. Bake for 9-12 minutes or until bottom is slightly browned, rotating the pan halfway through baking.
  10. Remove from the oven and leave in the baking pan for about 2 minutes and then transfer to cooling rack.

Recipe Notes

  • I baked my crinkles for 10 minutes and I got a very nice soft and chewy texture.
  • They are amazing up to 5 days at room temperature in an airtight container, but they can be kept longer when in the fridge.
  • This recipe makes about 22-24 crinkles. 
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

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