Amazingly Soft Ube or Purple Sweet Potato Crinkle Cookies

Amazingly soft and gooey crinkle cookies with a hint of ube or purple sweet potatoes is a HUGE hit in our house. It’s hard to stay away from them.

Ingredients

Dry ingredients:

• 280 grams all-purpose flour
• 1 tsp baking powder
• ¾ tsp salt

Wet ingredients:

• 200 grams mashed purple sweet potato or ube or ube jam (ube halaya) See notes
• 1 stick butter (about 113 grams) unsalted, softened
• 200 grams granulated sugar
• 2 tsp ube extract if not using food coloring, not needed for Stokes purple sweet potatoes
• 1/2 tsp vanilla extract
• 1 large egg + 1 egg yolk

Other ingredients:

• 120 grams confectioners’ sugar for rolling & dusting cookies
• Food coloring (if not using ube extract and not needed if using Stokes purple sweet potatoes):
• Start with 4 drops blue food color
• Start with 6 drops of red food color

Recommended equipments:

• Cookie sheet
• Cookie scoop
• Stand mixer

Instructions

1. Prepare ube or purple sweet potatoes:
2. If using fresh ube, Okinawan purple sweet potatoes, or Stokes purple sweet potatoes, peel the skin and then cut into large chunks and steam for about 15 minutes or until easily mash with fork. You can also microwave on high for 8-10 minutes or until soft.
3. If using frozen grated ube, thaw and then steam for about 10-15 minutes or until easily mashable
4. Get about 200 grams of purple sweet potatoes or ube to make cookies, you can eat the rest 🙂
5. Full instructions visit @whattocooktoday