Description
Ube Crinkle Sandwich Cookies are a delightful Filipino-inspired dessert featuring soft, purple yam-flavored crinkle cookies sandwiched together with a creamy vanilla-cream cheese filling. These visually striking cookies boast a vibrant violet hue from ube halaya and ube extract, perfectly complemented by their sweet, tangy filling. Ideal for special occasions or as a unique treat, these cookies offer a pleasing contrast of tender, chewy texture and rich, smooth creaminess.
Ingredients
Scale
Cookie Dough
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 1/2 cup powdered sugar (for coating)
Filling
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color, which helps with the cookie texture.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract, ube halaya, and ube extract until the batter is smooth and uniformly colored a vibrant purple.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft dough forms without overmixing, which can toughen the cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up, making it easier to handle and to help the cookies keep their shape when baked.
- Shape and Coat Cookies: Scoop tablespoons of dough and roll them into balls. Roll each dough ball generously in powdered sugar until fully coated, which gives the characteristic crinkled snowy appearance during baking.
- Bake the Cookies: Place the coated dough balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the cookies have set and developed their signature crinkled tops.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on the baking sheet or wire rack to prevent the filling from melting when assembled.
- Prepare Filling: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, then beat again until the filling is light and fluffy.
- Assemble Sandwich Cookies: Spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie, gently pressing together to form a sandwich. Repeat with the remaining cookies.
Notes
- For a stronger ube flavor, consider adding an extra 1/2 teaspoon of ube extract to the dough.
- Ensure the cookies are completely cooled before adding the filling to avoid melting and uneven texture.
- Store the sandwich cookies in an airtight container in the refrigerator to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino Inspired
