Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ube Crinkle Cookies
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- Total: 2 hr (plus cooling)
- Active: 35 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 138
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 18 mg
- Sodium
- 55 mg
Crinkle cookies are fun and dramatic with their confectioners’ sugar outside, nooks and crannies of chewy cookie inside. For this version, we added ube halaya (ube jam), ube extract and purple food coloring for a serious pop of purple.
- Total: 2 hr (plus cooling)
- Active: 35 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 138
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 18 mg
- Sodium
- 55 mg
Ingredients
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Directions
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Combine the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, scraping down the sides of the bowl occasionally, 3 to 5 minutes. Beat in the egg until combined, then beat in the ube halaya, ube extract and food coloring. Gradually beat in the flour mixture until just combined. Cover and refrigerate until the dough is no longer sticky, at least 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in one dish and the confectioners’ sugar in another. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners’ sugar. Arrange 2 inches apart on the prepared baking sheets. If any dough balls look thinly coated in sugar, reroll in the confectioners’ sugar.
- Bake, switching the pans halfway through, until the cookies are cracked and the edges are set, 15 to 18 minutes. Let the cookies cool 3 minutes on the pans, then transfer to racks to cool completely.
