The easy crinkle cookies recipe my whole family loves

Kat Lieu’s ube crinkle cookies

dear friend,

are you looking for an easy, not-too-sweet cookie to make for a potluck or to simply impress the loved ones in your life? Well, I’ve got the perfect recipe for you for my ube crinkle cookies, a recipe that my entire family, and my neighbors, adore!

If you’re giving out cookie boxes during the holidays, be sure to include these cookies. They’re sugary and crispy on the outside, while the centers are extra soft and tender. I also stuff mochi inside these cookies, but that’s for more advanced bakers. You can find that recipe in my first cookbook, Modern Asian Baking at Home.

While we often reserve crinkle cookies for more festive times, like Christmas or during the holidays, I like to bake these to brighten up people’s day, any day of the year. If you make your own ube halaya, it’s best to use that in this recipe, but a jarred version from a Filipino or Asian supermarket would work too. A splash of ube extract adds vibrant color and that spoonful of miso will balance the sweetness, making these cookies perfectly not too sweet.

So, my dear, bake these cookies for your next gathering, and watch them disappear. I promise, they’ll be remembered long after the potluck ends.

xoxoxo,

Kat Lieu @katlieu

Recipes You’ll Love To Try Next

If you love cookies AND mochi, try this crisp and chewy Korean Style Mochi Cookie recipe. When you’re more confident and feeling adventurous, you can try adding mochi as a filling with this fun and easy Mochi Stuffed Ube Crinkle Cookie recipe.

Enjoy!

Sharon Hsu @sparklecakerie

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Author Kat Lieu

Prep time

25 Min

Cook time

13 Min

Inactive time

32 Min

Total time

1 H & 10 M

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Mini Ube Crinkle Cookies Recipe by Kat Lieu

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Ingredients

For the cookies

• 1/4 cup (55 g) unsalted butter (this is 1/2 of a stick)
• 1/3 cup (67 g) granulated sugar, plus more for coating the cookies
• 1 teaspoon red miso
• 1 teaspoon lemon zest (optional)
• 1 large egg
• 2 tablespoons ube halaya
• 1 teaspoon ube extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• Confectioners' sugar to dust the cookies

Instructions

To make the cookies

1. Mix the cookie dough. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, miso paste, and optional lemon zest until light and fluffy. Using a flexible spatula, scrape the butter off the bowl as needed. Add the egg, ube halaya jam, and ube extract and mix until incorporated and smooth. Add the flour and baking soda and mix until just combined. It should resemble vibrant wet sand and then become a dough. Cover and refrigerate for at least 30 minutes or overnight.
2. About 30 minutes before baking, preheat the oven to 350°F (180°C) with a rack in the center. Line a large baking sheet with parchment paper.
3. Prepare the sugar for rolling the dough balls. Add about 1/2 cup (60 g) confectioners’ sugar to one bowl and 2 to 3 tablespoons of fine granulated sugar in a separate bowl. Set both aside.
4. Scoop 1 1/2 tablespoon (about 30 g) of cookie dough. Shape the dough into a smooth ball. Toss into the bowl of fine granulated sugar to lightly coat the entire surface with sugar. Next, place the ball in the bowl of confectioners’ sugar and coat thoroughly. Transfer the coated ball to the prepared baking sheet. Repeat until you’ve made a total of 16 to 18.
5. Leave space between each dough ball and bake until the edges have set and browned slightly, about 13 minutes. The cookie centers should be soft but not runny.
6. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Enjoy with tea!

Notes

Top with lemon zest for more brightened flavor!

Recommended Products

108 Asian Cookies

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8

Modern Asian Baking at Home Cookbook

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