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Purple Crinkle Cookies Recipe

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★★★★★

4.7 from 91 reviews

Purple Crinkle Cookies are delightful, soft cookies with a vibrant purple hue, flavored with ube extract for a unique twist. These cookies feature a tender crumb with a distinctive crinkled, powdered sugar-coated surface, making them as visually appealing as they are delicious. Perfect for festive occasions or an everyday treat, they combine classic cookie flavors with an exciting, colorful flair.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp ube extract (or purple food coloring + flavoring)
  • ½ cup (120ml) whole milk

Coating

  • ½ cup (60g) powdered sugar
  • 2 tbsp cornstarch (optional, for a thicker coating)

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set this aside. In a large mixing bowl, cream the softened unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, typically about 2 to 3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and ube extract to infuse the unique flavor and purple color. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Stir just until combined to avoid overmixing, which can toughen the cookies. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight; this chilling step is critical to control spreading during baking.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. In a small bowl, mix the powdered sugar and optional cornstarch together thoroughly to prepare the coating for the dough balls.
  3. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the chilled dough and roll it into balls by hand. The dough will be sticky, which is normal. Roll each ball in the powdered sugar mixture (combined with cornstarch if using) to coat them completely, creating the signature crinkled surface as they bake.
  4. Bake to Perfection and Coat the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart for adequate spreading. Bake for 12 to 14 minutes, or until the cookies have spread with cracked tops. The centers may appear slightly underbaked but will continue to set as they cool. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Finally, dust each cookie generously with the powdered sugar mixture for a beautiful finish.

Notes

  • Chilling the dough is key to preventing excessive spreading and achieving the classic crinkle effect.
  • You can substitute ube extract with purple food coloring and flavoring, but the ube extract gives the best authentic flavor.
  • Adding cornstarch to the powdered sugar coating helps thicken the coating and enhance the crinkle texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.

Keywords: Purple Crinkle Cookies, Ube Cookies, Filipino Cookies, Crinkle Cookies, Baked Cookies, Purple Cookies, Holiday Cookies

Find it online: https://familyfavplates.com/purple-crinkle-cookies-recipe/