Step 1

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Step 2

Cream room temperature butter with sugar, baking powder, baking soda, salt, and ube halaya jam (if using, see note).

Step 3

Add in eggs and mix until homogenous.

Step 4

Add in flour, slowly mixing until all ingredients are incorporated.

Step 5

Add ube extract and mix until the purple color is evenly spread throughout the dough.

Step 6

Meanwhile, place the granulated sugar and powdered sugar in separate bowls.

Step 7

Scoop a 1.5-2 tbsp ball of dough. I like to use a 2 tbsp cookie scoop, but if you don't have one, aim for about the size of a ping pong ball. (Note: If your kitchen is too hot or your butter was too soft, you may have trouble shaping your dough into balls without making a mess. In that case, stick your dough in the fridge for 15-20 minutes before trying again.)

Step 8

Roll the ball of dough in the granulated sugar, then the powdered sugar. Place on the baking sheet and repeat for the rest of your cookie dough.

Step 9

Bake cookies for 11-12 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.