These are inspired by the Filipino ube crinkle cookie trend — soft, chewy centers with a cracked powdered sugar exterior, deep purple color, and that distinctive ube flavor (vanilla-meets-pistachio-meets-coconut). I’m leaning on a few non-traditional techniques for maximum softness: a tangzhong-style flour paste, plus a mix of butter and neutral oil so they stay tender even after cooling.

Ingredients

Tangzhong (softness booster)

  • 2 Tbsp all-purpose flour
  • 5 Tbsp whole milk (or water)

Wet

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup neutral oil
  • 3/4 cup granulated sugar
  • 2 Tbsp light corn syrup (keeps them chewy, not cakey)
  • 1 large egg + 1 yolk, room temperature
  • 1/3 cup ube halaya (stir well before measuring)
  • 2 tsp ube extract (adjust to 1.5 tsp if yours is very strong)
  • 1 tsp vanilla extract
  • 2 Tbsp shredded dried coconut, finely chopped or pulsed (optional, for authentic texture)

Dry

  • 1 3/4 cups all-purpose flour
  • 2 Tbsp non-fat powdered milk (adds a subtle creamy, slightly “cheesy” note common in Filipino baking)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt

Coating

  • 1/3 cup granulated sugar (first roll)
  • 2/3 cup confectioners’ sugar (second roll – this is what creates the crinkle)

Directions

  1. Make the tangzhong. In a small saucepan, whisk the 2 Tbsp flour and 5 Tbsp milk until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste (about 1-5 minutes, or when it reaches ~150°F). Scrape into a bowl and cool to room temp.
  2. Cream the fats. In a large bowl, beat softened butter, oil, granulated sugar, and corn syrup with a hand whisk or spatula until smooth and lighter in color, 2–3 minutes.
  3. Add wet ingredients. Beat in the cooled tangzhong, then the egg and yolk, ube halaya, ube extract, and vanilla. Mix until uniformly purple. If the color looks dull, you can add a drop or two of purple food coloring.
  4. Combine dry. In a separate bowl, whisk flour, powdered milk, baking powder, baking soda, and salt. Add to the wet mixture along with the chopped coconut (if using). Fold until just combined. No dry streaks allowed. The dough will be soft and sticky.
  5. Chill. Cover and refrigerate at least 2 hours, ideally overnight. This is non-negotiable for proper crinkles and to let the ube flavor bloom.
  6. Preheat oven to 350°F. Line two half sheet pans with parchment or silicone mats.
  7. Shape and coat. Scoop 1.5 Tbsp portions (about 30g each). Roll into balls. Roll each first in granulated sugar (this prevents the powdered sugar from dissolving into the dough and keeps crinkles crisp), then roll generously in confectioners’ sugar (really pack it on).
  8. Bake 11–13 minutes, until the tops are cracked and the edges are set but the centers still look slightly underdone. Do not overbake. They will firm up as they cool.
  9. Cool on the pan 5 minutes, then transfer to a wire rack. They’ll be soft and chewy for 3–4 days stored airtight at room temp.

Notes

  • Tangzhong trick: Pre-gelatinizing a small portion of flour locks in moisture, giving you a cloud-soft cookie that stays soft — this is how Asian milk bread stays pillowy and it works beautifully in cookies too. If you hate soft cookies (why are you here??) and want to skip this step, just replace with 2 Tbsp extra flour in dry ingredients and 2 Tbsp water or milk in wet ingredients.
  • Ube halaya vs. extract: Extract alone gives color and a cologne-like floral flavor; halaya gives the earthy, nutty, real-yam taste. Using both is the secret to a cookie that tastes like actual ube, not just “purple vanilla.” If you can only find one, prioritize the extract for color and add 1/2 tsp more vanilla.
  • Corn syrup: Light corn syrup on hand — it hygroscopically holds moisture, which is why bakery cookies stay chewy for days. Honey works but will brown more and shift the flavor. If you don’t have it, just use extra table sugar
  • Powdered milk: Filipino baked goods often have a “creamy-savory” note from evaporated or powdered milk. This is a subtle but authentic touch, but it’s optional.
  • Coconut: Totally optional, but a small amount of finely chopped dried coconut echoes the macapuno/coconut pairings common with ube and adds gentle texture.
  • If cookies spread too much: Your butter was too warm or dough wasn’t chilled enough — chill the shaped balls 15 min before baking.