Special Equipment: a 1-tablespoon cookie dough scoop
1 ¾cup7.85 ounces all-purpose flour
1cup7 ounces granulated sugar
½cup4 ounces unsalted butter, at room temperature
½cup4 ounces ube halaya jam
1teaspoonpurple food coloring
½teaspoonpure vanilla extract
1 ½cups6 ounces confectioners' sugar (see baker's notes)
30Hershey's Hugs Candiesunwrapped
Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
In a medium bowl, whisk together the flour, baking ppowder, 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.
Place the confectioners' sugar in a medium, shallow bowl. Use a 1-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 one pan at a time for 12 minutes, or until the edges have set but the centers are still soft. Place the pan on a wire rack and immediately press a Hershey's Hug into the center of each cookie. Cool the cookies completely on their pans on the wire racks. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.