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Purple Crinkle Cookies Recipe

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These Purple Crinkle Cookies are a delightful treat featuring a vibrant purple hue from ube extract, baked to perfection with a soft, chewy interior and a crackled, powdered sugar-coated exterior. Perfect for parties or a colorful dessert, these cookies combine classic buttery sweetness with a unique visual appeal.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp ube extract (or purple food coloring + flavoring)
  • ½ cup (120ml) whole milk

Coating

  • ½ cup (60g) powdered sugar
  • 2 tbsp cornstarch (optional, for a thicker coating)

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in the vanilla and ube extracts. Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing. Cover the dough tightly and refrigerate for at least 2 hours or overnight to prevent spreading during baking.
  2. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix the powdered sugar and optional cornstarch for the cookie coating.
  3. Shape the Cookies: Scoop tablespoon-sized portions of chilled dough and roll them into balls. The dough will be sticky, which is normal. Roll each ball in the powdered sugar mixture until fully coated.
  4. Bake and Finish: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes until the cookies spread and their tops crack. They may appear slightly underbaked in the center but will set as they cool. Let rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust again with powdered sugar for extra coating, if desired.

Notes

  • Refrigerating the dough is crucial for preventing the cookies from spreading too much.
  • The optional cornstarch in the coating adds extra thickness to the powdered sugar layer.
  • Use ube extract for authentic flavor and vibrant color; purple food coloring can be a substitute but lacks flavor.
  • Store cookies in an airtight container at room temperature for up to a week.
  • These cookies freeze well for up to 3 months; thaw before serving.

Find it online: https://bitezly.com/purple-crinkle-cookies-recipe/