ube cookie recipe
The Best ube cookie recipe
What I love most about these cookies is how versatile they are. You can bake them plain or add a sprinkle of coconut flakes for texture, or even mix in a bit of toasted coconut for extra crunch. They’re naturally sweet without being overly sugary, and the ube purée gives them a subtle earthiness that balances the richness of the butter and flour. Plus, because they’re made with whole-wheat flour and a touch of brown sugar, they’re a little more wholesome than your average sugar cookie—still indulgent, but with a little more fiber and nutrients. My kids have been asking for them since they were little, and now they’re a regular in our cookie jar, whether it’s for a weekend brunch or a cozy night in. They’re the kind of recipe that feels like a little comfort in every bite.
Classic Ube Cookies with Cream Cheese Frosting
A vibrant, tropical twist on classic cookies featuring rich purple ube purée and a buttery cream cheese frosting. Perfect for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup ube purée (purple yam)
- ½ tsp baking powder
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup ube purée
👨🍳Directions
-
1
Preheat oven to 350°F. Line two baking sheets with parchment paper. -
2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until combined. -
3
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Stir in the ube purée. -
4
Scoop tablespoon-sized portions of dough and roll into balls. Place them evenly on the prepared baking sheets, spacing them about 2 inches apart. -
5
Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. -
6
While cookies cool, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy. Fold in the ube purée. -
7
Once cookies are completely cool, spread a thin layer of frosting on each cookie. Store in an airtight container at room temperature for up to 5 days.
🔧Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ube Cookies with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Ube Cookies with Cream Cheese Frosting
What is the best way to store leftover ube cookies?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a bag or container. Refrigerate or freeze until ready to use—thaw at room temperature before serving.
Can I substitute regular vanilla extract for ube syrup in this recipe?
While ube syrup adds a distinct purple hue and flavor, you can use vanilla extract in a pinch, though the taste will be more subtle. For a closer match, opt for a small amount of ube extract (if available) or mix a few drops of vanilla with a little water to dilute it.
Are these cookies gluten-free?
No, these cookies are made with all-purpose flour, which contains gluten. If you need a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
How do I know when the cookies are done baking?
The cookies are done when the edges turn golden brown and the centers look slightly underdone but start to pull away from the edge of the pan. They’ll firm up as they cool, so don’t overbake.
Can I make these cookies ahead of time and bake them fresh?
Yes! These cookies keep well in an airtight container for up to five days. If baking from frozen, thaw them at room temperature for 15–20 minutes before transferring to a baking sheet to bake at 350°F (175°C) for 8–10 minutes until golden.
