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Ube Crinkle Sandwich Cookies

These Ube Crinkle Sandwich Cookies are a delightful treat with a floral aroma from purple yam and a sweet coconut filling, perfect for sharing during festive seasons.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Filipino
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups ube halaya or ube extract Use ube extract for a more concentrated flavor.
  • 1 teaspoon vanilla extract
  • Purple food coloring (optional)
  • 0.5 cups powdered sugar (for rolling)
For the filling
  • 0.5 cups unsalted butter, softened
  • 1.5 cups powdered sugar
  • 2 tablespoons coconut cream (or heavy cream with 1/2 tsp coconut extract)
  • 1 teaspoon vanilla extract For filling

Method
 

Preparation
  1. Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in ube halaya, vanilla extract, and food coloring (if using). Gradually fold in dry ingredients until combined.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Baking
  1. Scoop tablespoon-sized portions of dough, roll into balls, and coat in powdered sugar. Place on baking sheets 2 inches apart.
  2. Bake for 12 to 15 minutes, or until cookies are set and tops are cracked.
  3. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Filling Preparation
  1. For the filling, beat softened butter in a medium bowl until creamy.
  2. Gradually add powdered sugar, mixing well after each addition.
  3. Mix in coconut cream and vanilla extract until smooth and fluffy.
Assembly
  1. Once cookies are cool, pair them by size.
  2. Spread or pipe coconut filling onto the flat side of one cookie, press a second cookie on top to create a sandwich.
  3. Dust assembled cookies with powdered sugar before serving.

Notes

Chill the dough well to reduce spreading and deepen the crackle. Roll generously in powdered sugar for a dramatic contrast. Serve alongside black tea or warm coconut milk for balance.