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Ube Crinkle Sandwiches

Jhuls @ The Not So Creative Cook

These Ube Crinkle Sandwiches will surely satisfy your sweet tooth and perfect for all ube lovers out there!

Did you notice that I’ve been a cookie monster lately?

There are times that I want to bake cookies all the time. As I’ve said before, because it is so easy to do – make the dough and you can keep in the fridge for like 2-3 days and bake when you’re ready. The only downside – you have to make them in batches if you have a small oven. It doesn’t matter to me; I love cookies!

Anyway, let me tell you about these Ube Crinkle Sandwiches.

Ube Crinkle Sandwich is two crinkles sandwiched together with cream cheese filling. The main ingredient of these crinkles is ube jam made with sweet purple yam called Ube, and other ingredients like coconut milk, condensed milk, evaporated milk, butter, sugar, and ube extract. (I’ve updated the Ube Crinkles recipe post if you’d like to check it out.)

Although I’ve made cookies and crinkles several times, there are moments that not all cookies look good. Lucky me, these crinkles look perfect – all of them!!

Not only that they look good, but everything turned out amazing, too! The crinkles were soft and chewy on the inside. The size is perfect for me. The cream cheese filling complimented the sweetness of the crinkles.

Ube Crinkle Sandwiches

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.

Wanna see how I made these Ube Crinkle Sandwiches? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I am sharing these amazing crinkle sandwiches at Fiesta Friday #354, co-hosted by Liz @ Spades, Spatulas and Spoons.

#COOKBLOGSHARE 2020 WEEK 45 | Full Plate Thursday,510 | LouLou Girls Fabulous Party #348 | Happines is Homemade | National Cookie Exchange Day! | YOUR WHIMS WEDNESDAY #490 |

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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.

Course Snack
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Author Jhuls @ The Not So Creative Cook

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:

  1. In a bowl, add softened cream cheese; beat for few seconds, then add salt and vanilla extract.

  2. While beating, add the powdered sugar. Continue beating until no lumps. You can add more powdered sugar if you like.

  3. Scrape the sides and bottom of the bowl using a silicon spatula. Cover and keep in the fridge.*

  4. *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:

  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 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.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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