Ube Crinkle Sandwiches
These Ube Crinkle Sandwiches are filled with cream cheese. The crinkles are soft and chewy on the inside. The size is perfect for me. The cream cheese filling compliments the sweetness of the crinkles.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Ingredients
For the cream cheese filling:
- 113 g cream cheese softened
- ¼ cup powdered sugar you can add more if desired
- 1 tsp vanilla extract
- 1/8 tsp salt
For the ube crinkles:
- 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
For the cream cheese filling:
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In a bowl, add softened cream cheese; beat for few seconds, then add salt and vanilla extract.
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While beating, add the powdered sugar. Continue beating until no lumps. You can add more powdered sugar if you like.
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Scrape the sides and bottom of the bowl using a silicon spatula. Cover and keep in the fridge.*
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*This can be kept in the fridge while doing the crinkles or can be made ahead, but make sure to remove the filling from the fridge 30 minutes before using.
For the ube crinkles:
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Combine sugars and egg in a bowl; beat for 3 minutes.
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Add softened butter and beat again until combined.
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Next, add ube jam and ube extract; mix well.
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Scrape down the sides and bottom of the bowl.
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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.
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Cover the bowl tightly with cling wrap and keep inside the fridge for at least 4 hours up to overnight.
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When ready to bake, preheat the oven to 350 F. Prepare baking pan lined with parchment paper.
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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.
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Bake for 9-12 minutes or until bottom is slightly browned, rotating the pan halfway through baking.
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Remove from the oven and leave in the baking pan for about 2 minutes and then transfer to cooling rack.
Recipe Notes
- I baked the crinkles for 10 minutes.
- The crinkles (without the filling) are amazing up to 5 days at room temperature in an airtight container, but they can be kept longer when in the fridge.
- The cream cheese filling will stay up to 2 weeks in the fridge if stored properly.
- If serving later, it is better to put the filling just before serving.
- The cream cheese filling can be made ahead, but make sure to remove the filling from the fridge 30 minutes before using.