Step 1

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set the baking sheet aside.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and 11⁄4 cups (250 g) of the sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4

Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 45 seconds.

Step 5

Divide the dough into two equal portions and leave one portion in the mixer. Add ube powder and extract to the mixer bowl. Mix on low speed until combined.

Step 6

Take a heaping tablespoon of each dough and combine the dough by rolling between the palms of your hands.

Step 7

Toss the dough balls in a bowl of granulated sugar until dough ball is coated.

Step 8

Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 11 to 14 minutes, until the edges of the cookies are light golden brown. Optional: right before the cookies are ready to come out of the oven, tap the baking sheet on the oven rack a few times to create the ripple edges. Do not overbake the cookies.

Step 9

Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!