It’s another ube recipe. I think I’m just slightly obssesed with this purple tuber. If you’ve met me in person, you will likely know that purple is one of my favorite colors. Plus my husband is on Twitch, so we gotta kinda stay on brand. But if I really want to stay on brand with him, then I’d be featuring a lot of red and black food items. Sounds like a challenge!
Ingredients:
- 0.5 cup (1 standard stick or 113 grams) unsalted butter, softened to room temperature
- 1.75 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 0.5 cup (approx. 0.5 lb. or 250 grams) cooked ube, pureed (you can cook them in a high setting of a slow cooker for 2-2.5 hours or steam until tender)
- 1 teaspoon ube extract
- 1 cup powdered sugar (no metric equivalent here because they will be used for coating the cookie, so you can just approximate)
Directions:
- Combine the flour, baking powder, and salt in a medium bowl. Mix well with a whisk or a spoon or a finger (no judging here). In a mixing bowl, combine the softened butter and sugar. Beat together until they are combined well. This can take 3-5 minutes. Be sure to also scrape the bottom of the bowl at least once halfway through to make sure the mixture is no longer grainy. Add in the egg and beat some more to combine.
- Add in the ube puree and ube extract, then mix well. This is probably my favorite part of working with ube. The purple swirls are just so pretty. Yes, I have also been guilty of buying items for the packaging. Go ahead, fight me on it.
- Add in the flour mixture to the dough and mix until they are just combined. You can even stop the mixer when there is still some flour unmixed and finish mixing by hand. Remember to not overmix when you are combining flour because that can make your cookies tough. Cover your cookie dough and refrigerate for about two hours (or overnight). Little tip here: I usually transfer the cookie dough to another container with a lid because you know, mixing bowls are large and fridge space is limited.
- When you are ready to bake, put the powdered sugar in a small bowl and line two sheet pans with parchment paper. Scoop out about a golf ball-size cookie dough and roll them in your hands to make a round shape. Roll the ball in powdered sugar a couple times around to make sure they are covered well. They will crack and crinkle when you bake them, so you will definitely want a good enough layer of powdered sugar. Put them on the sheet pans, about 2 inches (5 cm) apart. Put the cookie dough balls into the freezer while you preheat the oven to 375°F. This will help you get a thicker, fudgier cookie. And it really shouldn’t take more than 10 minutes so the dough won’t be frozen or anything, just extra chilled.
- Bake for 13-15 minutes or until the cookies are set. Let cool before you start eating them by the mouthfuls but if you eat them warm, I won’t say anything either (again, no judgement here).
A Dash of Yoyo 