About These Ube Crinkle Cookies
Ube crinkle cookies are a beautiful, Filipino-American twist on the classic crinkle cookie! But first—what is ube?
Ube is a purple yam frequently used in Filipino and other Southeast Asian desserts. It is naturally purple in color, with a subtle flavor that tastes like both pistachio and vanilla. These ube crinkle cookies get their vibrant color and flavor from both ube halaya jam and ube extract!
Although I make ube crinkle cookies for the holidays almost every year (the tradition started in 2016, and has been going strong since then), this year, they are extra special. Why? I typically spend Christmas with my family in the Philippines. And Christmas in the Philippines is a really special time! You can read more about my tropical Christmas celebration in my blurb for these cookies in The Kitchn. They recently featured this recipe in their “Quarantine Cookies” series!
Unfortunately, because of the pandemic, I will be skipping the 16+ hours flight to Manila. But these ube crinkle cookies will at least bring a bit of the Philippines to my kitchen in Portland, Oregon.
Is ube and taro the same?
A lot of folks get ube confused with taro. Not only do they taste pretty similar, but taro also can come in a light lavender color (although it mostly comes in white). But they’re actually just completely different plants. Although both ube and taro are tubers, taro is cultivated from the taro plant. Unlike ube, it’s not classified as a “yam”. In the Philippines, taro is often used in savory cooking, while ube is reserved for sweets.
And finally, it’s important to note that both ube and taro are also different from the different varieties of purple sweet potatoes available. And it turns out that some of those sweet potatoes, like the Okinawan sweet potato, aren’t even technically sweet potatoes either. It’s confusing, I know. So for the purposes of this recipe, I’ll keep it simple: these ube crinkle cookies are made with UBE. Not taro, and not any kind of purple sweet potato, lol.
Why You Should Make The Recipe
Here are all the reasons to make this ube crinkle cookie recipe:
These ube crinkle cookies are a unique twist on a classic, holiday cookie recipe.
These soft, cakey cookies have a slightly earthy, subtle flavor from the ube. If you are looking for a change from butter or chocolate cookies that are popular this time of year, make these cookies. You won’t regret it!
Additionally, their vibrant purple color is really unique and special. Every time I share these ube crinkle cookies, people always compliment their color first. These cookies truly are showstoppers and will stand out in a box of goodies.
The cookies store well.
These cookies deepen in flavor the longer they sit. The ube flavor becomes even more pronounced the day after it’s made. In fact, the ube in the cookies means that the crinkle cookies stay soft and flavorful for days. These ube crinkle cookies would work well as a homemade present delivered over mail!
The cookies are inspired by the New York bakery, Brooklyn Kolache.
When I lived in New York City, I befriended Autumn, the owner of Brooklyn Kolache, a bakery in my neighborhood that specialized in kolaches. Her bakery sold UBE kolaches. It turned out that her husband Dennis is Filipino. He had gotten her hooked on ube. So much so that she developed an ube crinkle cookie recipe to sell at his bar, Swell Dive.
To this day, I maintain that her cookie is one of the best ube crinkle cookies I’ve ever eaten. So I was eternally grateful when she shared her recipe with me. It’s become a tradition for me to make them for the holidays. And every time I do, I get flooded with folks asking me for the recipe. I get it! It’s hard to resist the the call of the ube crinkle cookie, lol. Unfortunately, Autumn made me swear not to share her bakery’s recipe with anybody else. And I refuse to break her promise.
But eventually, I decided to develop my own recipe. And that’s the one I’m sharing with you guys today. These cookies are very, VERY similar to Autumn’s original recipe. Autumn’s cookies are very soft and cakey. My ube crinkle cookies are slightly chewier and denser. Are Autumn’s better? Oh, absolutely. But mine are still pretty darn good. I promise.
Ingredients and Substitutions
Now that I’ve convinced you to make these ube crinkle cookies, here’s your shopping list for the recipe:
Shopping List for Ube Crinkle Cookies
- all-purpose flour
- baking powder
- kosher salt
- unsalted butter
- large eggs
- ube halaya (ube jam)
- purple food coloring
- ube extract
- pure vanilla extract
- confectioners’ sugar
And let’s talk about some its key ingredients and their substitutions:
Ube Halaya (Ube Jam)
You need ½ cup ube halaya (ube jam) to make ube crinkle cookies.
What is ube halaya?
Fun fact: it is actually really hard to buy fresh ube (that is, ube still in its tuber form). That’s because ube is really hard to process: it needs to be peeled, boiled for a long time, then grated and mashed into its signature texture. So typically, most ube is bought frozen or processed into a powder, extract, or jam. In the Philippines, the jam is called “ube halaya” and is typically what people mean when they say “ube” in recipes.
Where To Buy Ube Halaya
Ube halaya jam is typically found in the “Filipino” aisle of any Asian supermarket, close to jars of preserved jackfruit, macapuno (a coconut hybrid much beloved in the Philippines), and other fruits commonly found in the country. In the US, the brand I most commonly see is Monika. It’s what I use anytime I make anything ube (Portlanders—Monika ube halaya is available at Fubonn, H-Mart, and Uwajimaya). You can also buy ube halaya (as well as its powdered counterpart) on Amazon, but I don’t recommend doing so. They are much more expensive than they should be, especially the jam!
I can’t find ube halaya. Can I still make these ube crinkle cookies?
Sadly, no. Ube halaya is a key ingredient to making these ube crinkle cookies. Without it, the cookies wouldn’t be ube at all. It would be a bit like making chocolate cake without any chocolate or cocoa powder. Or banana bread without any bananas. Or blueberry muffins without any blueberries. Okay, I’ll stop now (lol).
Can I use fresh ube to make these ube crinkle cookies?
Yes! However, you’ll need to process the ube before you use it in the recipe. To process the ube, peel it and boil it until soft. Then, puree it into a jam texture. It’s similar to the process you would undertake if you wanted to make pumpkin puree from scratch as opposed to buying it canned.
Can I use powdered ube to make these ube crinkle cookies?
I’m sorry, but I don’t know. Powdered ube is really hard to find where I live! As a result, I’ve never used it in any of my baking recipes. I don’t have much experience with it at all. So if you do make these ube crinkle cookies with powdered ube, please leave a comment telling me how you did it!
Purple Food Coloring
You need 1 teaspoon purple food coloring to make ube crinkle cookies.
What kind of purple food coloring did you use for your ube crinkle cookies?
For these cookies, I used a purple from this “Nifty Fifty” Americolor food coloring set. You can also buy as an individual bottle online.
Do I really need to use purple food coloring to make ube crinkle cookies?
Technically, you don’t need to use purple food coloring to make these cookies. But your cookies won’t come out the same color as mine. In fact, they won’t be purple at all!
That’s because although both ube halaya and ube extract are purple, they don’t have enough natural pigment to really dye the cookies purple. So you definitely need to boost the cookies with food coloring. Without it, your cookies will turn out a very light brown color with purplish tones.
Okay, but what if I just *can’t* with food coloring? Can I skip it anyway?
Hm, it depends. Are you skipping it because you don’t want to source food coloring? If so, go ahead and make the cookies! Just know that, while they’ll be plenty tasty, they won’t look anything like mine.
But are you skipping the food coloring because you’re allergic/sensitive to food dye? If so, I have bad news: don’t make this recipe. Almost every brand of store-bought ube halaya jam and ube extract use purple food coloring, too.
Help! I couldn’t find purple food coloring. What can I use instead?
No worries! In the United States, this food coloring set by McCormick is readily available at most major supermarkets. The set typically consists of four colors: red, yellow, green, and blue.
You can make your own purple food coloring by combining a few drops of red with a few drops of blue in the cookie dough. Play around with it until you get a shade of purple similar to the purple of the ube jam and extract. Pinterest typically has really awesome charts with exact recipes for getting the colors you want.
Ube Extract
You need 1 teaspoon ube extract to make ube crinkle cookies.
What is ube extract?
Ube extract is similar to vanilla extract. However, instead of flavoring baked goods with vanilla, it flavors them with ube! Pretty cool, right? Most ube baked goods rely on ube extract for flavor. That’s because ube on its own is so subtle—you really need the extract to boost the flavor.
And in addition to giving baked goods ube flavor, the ube extract also helps color them. Most ube extract is dyed with purple food coloring. This food coloring in the extract helps enhance your baked good’s purple color.
The Best Ube Extract for Baking
In the United States, there’s only a handful of brands that make ube extract. McCormick and Butterfly. I’m partial to McCormick because they’re a huge company that also makes other high-quality spices, herbs, and extracts. I’ve never used the Butterfly brand, so I can’t personally vouch for it.
Where To Buy Ube Extract
Although most McCormick spices and extracts are available in most supermarkets, you need to go to a specialty Asian market to source the ube extract. Most Asian supermarkets have a baking aisle. In this aisle, you’ll find extracts for “Asian” flavors like coconut, durian, jasmine, and ube.
If you don’t have an Asian supermarket in your city, you can buy ube extract online on Amazon.
And if you live in my city of Portland, Oregon, get excited. You have a lot of options! Both McCormick and Butterfly ube extract is available at Fubonn and the H Mart on Belmont.
I can’t find ube extract. Can I still make these ube crinkle cookies?
You technically can. However, I don’t recommend it. Why? I mentioned earlier that ube has an incredibly subtle flavor. Without the extract, I think you’d find these cookies bland! Yes—even if you used ube halaya jam.
How To Make Ube Crinkle Cookies
Here are the basic steps to make ube crinkle cookies from scratch:
- Prep the ingredients. (Prep Time: 5 minutes)
Unless you’re making ube halaya jam from scratch, prep for this recipe is fairly easy! Simply measure out all the ingredients. Make sure that they’re all at the temperature needed for the recipe, too. That’s it! - Make the cookie dough. (Work Time: 10 minutes)
This ube crinkle cookie recipe follows most standard cookie recipes. First, cream the butter and sugars, then add the egg, ube jam, extracts, and dry ingredients. - Assemble the cookies. (Work Time: 5 minutes)
Use a 3-Tablespoon cookie dough scoop to portion out the dough quickly and evenly. In the recipe, I instruct you to scoop the dough balls directly into a shallow bowl of confectioners’ sugar. That’s because the dough will be fairly soft! Scooping it directly into the sugar helps prevent your hands from getting too messy.
But if you find that the dough is *TOO* soft and difficult to work with, no worries! Simply refrigerate the dough for an hour before scooping and baking. - Bake the cookies. (Bake Time: 12 minutes)
The ube crinkle cookies need 12 to 15 minutes in the oven. When done, the edges should be set. However, the centers will still look a little soft. That’s normal! In fact, that’s the secret to a perfect cookie with a chewy center.
Recipe Troubleshooting and FAQ
FAQ: Troubleshooting Unexpected Results
Help! My ube crinkle cookie dough was too sticky. It was hard to assemble the cookies. What did I do wrong?
Don’t panic! You probably didn’t do anything wrong. The cookie dough can come out too soft if your ingredients were too warm. While it won’t be an issue to bake them as is, they can be a little difficult to assemble with soft dough. Simply cover the bowl with the dough with plastic wrap and refrigerate for 1 hour to firm up the dough.
Help! My ube crinkle cookies came out patchy. They don’t look anything like yours! Instead, they absorbed a lot of the confectioners’ sugar while baking and have big purple spots. What did I do wrong?
Ah, yes. To get the signature crinkle cookie look, you need to coat the ube crinkle cookies in a LOT of confectioners’ sugar. Like a lot, lot. There should be no visible purple spots. You should be uncomfortable with the amount of confectioners’ sugar around each dough ball! This is the secret to the classic crinkle cookie look!
FAQ: Storing The Cookies
How To Store Ube Crinkle Cookies
The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze ube crinkle cookies?
Yes! You can freeze ube crinkle cookie dough.
To freeze the ube crinkle cookie dough, follow the instructions to scoop the cookie dough into balls. However, don’t drop them into the confectioners’ sugar! You won’t freeze them coated. Instead, scoop them onto a lined quarter sheet pan. If you’re not planning on baking them right away, there’s no need to space the dough apart.
Loosely wrap the sheet pan with plastic wrap and freeze for 1 hour, or until the cookie dough balls are solid. Place the frozen cookie dough balls in an airtight container or zip-top bag. Freeze for up to 3 months.
When ready to bake, there’s no need to thaw the dough balls! Simply place on a lined sheet pan to thaw slightly as you preheat the oven. Then, once the oven is preheated, toss each cookie dough ball in the confectioners’ sugar. Bake for 15 minutes, or until the edges have set but the centers are still soft.
Best Recipe Tips
Best Ingredient Tip
- Most baking recipes instruct you to sift confectioners’ sugar before using in the recipe. Confectioners’ sugar tends to clump when stored; sifting removes these lumps. However, you don’t need to sift the confectioners’ sugar for these ube crinkle cookies. Why? I find that the lumps in the confectioners’ sugar help coat the cookies more thoroughly. The lumps also break up into interesting crinkles when baked!
Best Technique Tips
- In the recipe, I instruct you to scoop the cookie dough with a cookie dough scoop. I then instruct you to drop the dough balls directly into the confectioners’ sugar and toss to coat. Don’t skip this step! If you drop the dough onto a sheet pan without coating them first, it’s likely that they’ll stick to the sheet pan. If you don’t plan on coating them immediately, I recommend chilling the dough for an hour first. Chilling the dough will make it easier to work with.
- Coat the cookies generously with confectioners’ sugar. I mean it. Ideally, you don’t want any purple spots showing on the cookie dough balls. These show up as “bald spots” on the cookies, ruining their crinkle effect. Additionally, the cookies will absorb some of the confectioners’ sugar as they bake. So err on the side of caution and cover them with a THICK layer of confectioners’ sugar!
Video Tutorial for Ube Crinkle Cookie Recipe
Use the video player below to watch my Instagram Story tutorial on how to make ube crinkle cookies! The arrows to the left and right of the frame allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights for various recipes. Click on one of the circles to play the video tutorial for the recipe. You may need to swipe left or right to find this ube crinkle cookie recipe.
Ube Recipes on Hummingbird High
Filipino Recipes on Hummingbird High
- Cassava Cake
- Ensaymada (Filipino Brioche Rolls)
- Leche Flan
Holiday Cookie Recipes on Hummingbird High
- Buttered Rum Shortbread Cookies
- Brown Butter Cookie Cups
- Caramel Stuffed Brownie Cookies
- Dulcey White Chocolate Macadamia Cookies
- Flourless Chocolate Cookies
- Lavender Earl Grey Cookies
- Neapolitan Cookies
Get the Recipe: Ube Crinkle Cookies Recipe
Ingredients
For the Ube Crinkle Cookies
- 1 ¾ cups (7.85 ounces or 223 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup (7 ounces or 198 grams) granulated sugar
- ½ cup (4 ounces or 113 grams) unsalted butter, at room temperature
- 1 large egg, at room temperature
- ½ cup (4 ounces or 113 grams) ube halaya jam, at room temperature
- 1 teaspoon purple food coloring
- 1 teaspoon ube extract
- ½ teaspoon pure vanilla extract
- 1 cup (4 ounces or 113 grams) confectioners' sugar
Equipment
- a 3-Tablespoon cookie dough scoop
Instructions
For the Ube Crinkle Cookies
- Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Make the cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes. Reduce the mixer to low and add the egg; beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on low, add the ube halaya jam, purple food coloring, ube extract, and vanilla extract, beating until combined and completely purple, 1 to 2 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Coat the cookies. Place the confectioners' sugar in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with confectioners' sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- Most baking recipes instruct you to sift confectioners’ sugar before using in the recipe. Confectioners’ sugar tends to clump when stored; sifting removes these lumps. However, you don’t need to sift the confectioners’ sugar for these ube crinkle cookies. Why? I find that the lumps in the confectioners’ sugar help coat the cookies more thoroughly. The lumps also break up into interesting crinkles when baked!
- In the recipe, I instruct you to scoop the cookie dough with a cookie dough scoop. I then instruct you to drop the dough balls directly into the confectioners’ sugar and toss to coat. Don’t skip this step! If you drop the dough onto a sheet pan without coating them first, it’s likely that they’ll stick to the sheet pan. If you don’t plan on coating them immediately, I recommend chilling the dough for an hour first. Chilling the dough will make it easier to work with.
- Coat the cookies generously with confectioners’ sugar. I mean it. Ideally, you don’t want any purple spots showing on the cookie dough balls. These show up as “bald spots” on the cookies, ruining their crinkle effect. Additionally, the cookies will absorb some of the confectioners’ sugar as they bake. So err on the side of caution and cover them with a THICK layer of confectioners’ sugar!
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
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Please leave a comment and rating for the recipe using the form below!
Your ratings make it easier to find the recipe online, and I’m always looking for ways to improve Hummingbird High.
Just made this for the first time and it’s amazing!! Soft and perfect sweetness. Looked perfect too because I read all the important notes and some people’s comments. I used Ube hayala that I made from Ube powder since this was cheapest option and I couldn’t find it already made at my Asian groceries. I followed directions on YouTube using the powder, evaporated milk, coconut milk, sweetened condensed milk, sugar and Ube extract, cooking it till it became a thick paste. It worked wonderfully in the recipe! I will definitely make this again and again for everyone I know to share the love of Ube. I also used convection and it took 18 minutes.
These were so easy to make and I loved that they didn’t need to be refrigerated prior to baking! Flavor was absolutely delicious and texture was perfectly soft after 12 min in the oven. I’ve already made these twice and plan on making them again for my family this Christmas! Thanks for the recipe 🙂
These are amazing. I have made them for a year now and my son’s friends constantly request them (and we all know teenagers are picky). They are a hit every time I share them at work, parties, etc. They freeze well too! I make a triple batch and freeze half. Sometimes I freeze the dough to bake later. This is a delicious and easy recipe!
Hi! I made this and the recipe was DELICIOUS but my cookies flattened out in the oven and the powdered sugar baked into the cookie so the layer of powdered sugar didn’t really “crinkle” up despite the really thick layer of powdered sugar I put it on. Any suggestions on how I can prevent it from flattening out and staying white/crinkly after baking?
Hm, how flat are we talking about? Flatter than the cookies in my pics/video? https://www.instagram.com/p/Cl9NlM-oPwq/
Just made my first batch after obsessing about these cookies for a year! I first tried these cookies from a Filipino baker in my town and fell in love. I’ve been craving them so often but she would only make special orders. I’m so excited to have found this recipe that seems to have produced the cookies I was hoping for! I used the Butterfly brand of ube flavor which has food dye in it, which was good because I didn’t use an other food coloring. They are a beautiful color and turned out great!
These cookies were okay. Not sure if I’d want to make them again. They are soft, chewy, but very doughy…like I don’t think there’s enough dry to wet ingredients. The dough is very sticky too so it’s not the easiest to work with. I made these cookies smaller (2T) and baked for longer at 17 min hoping it would be completely cooked though out but still ended up with a texture that seemed under baked. Visually, these are beautiful and eye catching. These cookies are for you if you like the underbaked texture.
These were a hit when I brought them to work. People who have never heard of or tasted anything made with ube flavor loved them. I like that they are easy to make. I did find that refrigerating the dough for at least an hour or over night made it easier to scoop and shape and roll in the powdered sugar. I have made these a few times now, and I am glad I have found this recipe. I followed the recipe as is and didn’t make any changes, it is definitely a keeper.
Hi! how can I make this with the ube vegetable I have? could food process it and then put it in? thank you!
Check out this recipe on how to make ube halaya jam with fresh ube! https://www.hummingbirdhigh.com/2022/10/best-ube-dessert-recipes.html
I have used this recipe about 3-4 times now and has been a hit each time. I can’t remember the brand of ube extract I used previously but it was good! This time I used Butterfly brand and I didn’t realize until afterwards that there is already food coloring in the Butterfly brand extract so my cookies are a darker purple than usual since I used twice the amount of coloring! They were still very pretty anyways. Also, when the recipe says THICK layer of powdered sugar, it should be REALLY THICK. I prefer this recipe over some cookies that I’ve had in store. The cookies are sooo soft! One of my coworkers compared the consistency to a soft brownie. I think that’s a good thing.
These are the BEST ube crinkles so far from all the ones I’ve tried making. And my SIL loves them and she’s picky…this will be my go to recipe from now on..Thank you so much for sharing!
So I made these before and I believe they worked fine, however this time I halved the sugar and they didn’t spread out when baked. They stayed round. Do you think it’s because I used less sugar, or did I probably do something else wrong? I smashed them a little with bottom of a pint glass and they were fine overall, but just curious what you thought. I would think they would spread less if I used less butter or something like that, but not less sugar. Perplexed!
Yes, because in addition to adding flavor to recipes, sugar helps baked goods like cookie dough and batter spread evenly when baked. If you want to reduce the sugar in the recipe and still have the cookies come out like they would the original recipe, you’d need to adjust the amount of flour in the recipe as well.
Came out perfect but the ube flavor is not as strong as I’d hoped. They are very sweet, I’d describe them as a very soft and sweet sugar cookie with a hint of ube flavor.
And as instructed, be very generous with the powdered sugar coating.
I’m so excited to make these cookies for my grandson‘s graduation party and I’ll definitely post pictures and send review.
My question is how many cookies does the recipe make?
The recipe makes 18 cookies!
These came out great and taste amazing! A bit on the sweet side but it may be explained by my complaint below. I made my own powdered sugar, but wasn’t able to blend it fine enough. As a result, the contrast on my cookies are a bit pale, but it still took on this signature crinkle cracks!
I am a bit confused on the servings and measurements for this recipe, however. I followed the weight measurements (i.e. 223 grams of flour instead of 1 3/4 cup) as I like being precise. I ended up with only 8 cookies total out of the proclaimed 18 cookie serving. Does this actually make 18 cookies? I used an ice cream scoop that i measured to be about 3 tablespoons– which i used in place of a 3 tablespoon cookie scoop.
I notice that when you move the slider around to adjust the amount of cookies you want to make, ONLY the imperial measurements change– not the weight measurements. So even if I change it to 1 cookie or 70 cookies, the weight measurements still end up being 223 grams of flour. Does this have anything to do with it? I understand 18 seems to be the default so maybe 223 grams of flour, for example, corresponds to an 18 cookie batch. This also may be why my cookies were on the sweeter side? The website as a whole seems to be a bit buggy on mobile.
Ugh, yeah, the slider thing is a tech issue I’m trying to figure atm. Right now, only the volume measures will change while the weight measures stay the same.
These were delicious!! I finally found a jar of vegan ube halaya and was so excited to make these. I used a flax egg instead of egg, and didn’t need purple food coloring because the extract had purple coloring in it already. I experimented with rolling some in sweetened coconut shreds instead of powdered sugar and oh my goodness!! They got toasty and added an almost savory-sweet flavor, like toasted almonds. It was a perfect compliment to the light sweet ube flavor. The texture of these was to die for, chewy and soft but crisp on the outside to bite into. Thank you!!
I never leave reviews. This is the best cookie recipe I’ve ever made im so happy. Fantastic. Used the Trader Joe’s ube jam and it was perfect + ube flavoring I bought in the Philippines. I didn’t blend my sugar enough so it was mostly regular sugar granulates on the outside- but still was really good- made it sort of a caramalized texture on the outside. Thank you!
The flavor of these cookies is great but they don’t cook right. I’ve tried twice and both times they come out uncooked. I even tried 360 degrees for 17 minutes.
I love a cookie with crisp edges and soft middle but these are just raw and mushy in the middle. The dough is very wet so my guess is the ratio of wet to dry ingredients needs to change.
I entered them in the state fair and did really well! Added white chocolate chips to mine. And altho I had purple food coloring, it did not need it. They were stunningly purple without coloring!
These were soooo good! The only thing I would suggest is only a few drops of food coloring vs a whole teaspoon. My tongue was black!