ube cookies

Our Ube White Chocolate Macadamia Nut Cookies are the cure to your sweet tooth! Bursting with tropical island flavor, you won't be able to eat just one!

UBE WHITE CHOCOLATE MACADAMIA NUT COOKIES

(250 grams) all purpose flour

baking powder

tsp (2.5 grams) baking soda

cornstarch (5 grams) (or substitute tapioca starch)

salt (1.5 grams)

unsweetened plant milk (242 mL)

(150 grams) organic brown sugar

sugar

tbsp aquafaba (liquid

tsp ube extract (7.5 mL)

tbsp powdered ube (10 grams)

(87 grams) vegan white chocolate chips

(87 grams) unsalted macadamia nuts

unsweetened desiccated coconut (32 grams)

Preheat the oven to 350°F. Line a full-size baking sheet (or two half-size sheets) and set aside. Whisk together the flour, baking powder, baking soda, cornstarch, powdered ube, and salt. Set aside.

Whisk together the melted butter, plant milk, and sugars. Add aquafaba, ube extract, and mix until combined.

Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the white chocolate chips, macadamia nuts, and desiccated coconut. 

Scoop 2 Tbsp of dough and roll into a ball. Repeat with remainder of dough. Space cookie balls 2 inches apart on prepared baking sheets.

 Bake cookies for 12-15 minutes on the center rack. To test for doneness, slide a spatula under the edge of a cookie. The cookie will be soft, but if the cookie holds it form and does not bend in the center, it is done baking. Transfer cookies to wire racks and allow to cool. Enjoy!

I've made these 3x now! This recipe is amazing, do you have a favorite brand of extract?

That's so wonderful to hear! We love the Butterfly and McCormick brands!

A yummy and simple recipe for brown butter white chocolate ube cookies. Super easy to make and always a crowd pleaser!

Brown Butter White Chocolate Ube Cookies

¼ cup all purpose flour

½ tsp baking soda

salt

unsalted butter

brown sugar

egg (room temperature)

½ tsp ube extract

ube halaya

vanilla extract

white chocolate chips

First, brown your butter. Melt the butter over medium heat in a small sauce pan until it melts. Lower the heat to low and cook until brown bits start to appear at the bottom of the pan and the butter is a golden brown color. Remove from the heat and set aside.

Combine all purpose flour, baking soda, and salt in a bowl. Mix and set aside.

In a separate bowl or the bowl of a stand mixer, combine browned, butter, granulated sugar, and light brown sugar. Using a stand mixer with paddle attachment or hand mixer, whisk the butter, sugar, and brown sugar together until a uniform brown color and the texture is fluffy.

Add the egg and mix until it is a light brown color.

Next, add the ube extract, ube halaya, and vanilla extract. Mix until incorporated.

Add the dry ingredients from step 1. Mix until just combined.

Lastly, add the white chocolate chips and mix until just combined.

Cover and let it rest in the fridge for 30 minutes.

Preheat the oven to 350 degrees F (177 degrees C).

Prepare a baking sheet by covering it with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.

Bake for 10-12 minutes until the edges are light brown.

Rest for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack before serving.

Thick, puffy ube cookies topped with homemade stretchy, pillowy ube marshmallows. Don&#39;t skimp out on the flaky sea salt—it perfectly balances the overall sweetness of the cookie!

Ube Marshmallow Cookies

all-purpose flour ((240 grams,  0.58))

½ tsp baking soda ((0.01))

cornstarch

salt ((0.01))

unsalted butter,

sugar ((100 grams,  0.20))

brown sugar ((50 grams,  0.27))

tsp ube extract ((0.14))

egg ((0.17))

homemade ube marshmallows ((0.15))

flaky sea salt ((0.01))

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt.

In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter, ube halaya, and sugars on medium speed until combined.

Scrape bottom of bowl. Add ube extract and egg, then mix again.

Fold in all of the dry ingredients using a rubber spatula. Cover the dough and chill in the fridge for at least 30 minutes. This reduces the cookies from spreading and enhances the flavor.

Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.

Use large cookie dough scoop to gather dough (about 3 tablespoon each). Shape dough into ball, then place onto lined baking tray. Slightly flatten with palm of your hand or bottom of a cup.

Bake for 11-13 minutes. Cookies should look slightly puffy and soft in the center with firm, set edges. They will not brown because of the purple color.

Let cool on pan for about 15 minutes. Cooling the cookies before adding the marshmallows helps the marshmallows keep their shape and not completely melt into a puddle due to the heat.

Once the cookies are mostly cooled, turn on your broiler (can alternatively use a kitchen blowtorch). Place one ube marshmallow on top of each cookie, then broil/blowtorch until the marshmallow is roasted to your liking. If using a broiler, this will take about 1 minute. Keep an eye on them and be careful to not burn them. Remove cookies from broiler and sprinkle flaky sea salt on top.

Let marshmallow cool for 10-15 minutes. If eaten ASAP, the marshmallow will be a gooey mess, unless you prefer it that way. Cooling allows the ube marshmallow to set and have a bit of a stretch when you pull it apart, like in my video.

Enjoy!

These bright and fun Ube Sugar Cookies are an ode to Filipino cuisine and the beautiful yam, ube. They&#39;re sweet, earthy, and made from just 6 plant-based ingredients! Vegan.

Ube Sugar Cookies

salted plant-based butter* (at room temperature)

cane sugar

plant milk

ube extract

all-purpose flour*

unsweetened plant-based milk

Prep: Set aside a nonstick or lined baking sheet for baking the cookies, plus an additional sheet or cutting board lined with a silicone mat or parchment paper for cutting the cookies. I also like to keep a bench scraper handy for easy cookie transfer, but a spatula will work as well.

Butter &amp; Sugar: Add the butter and sugar to a stand mixer (or large bowl, using a handheld mixer). Cream together on low speed for 3 minutes, until the butter has lightened in color and looks fluffy.

Wet Ingredients: Add the ube extract and plant milk to the butter and cream over medium speed for about 1 minute, scraping the sides of the bowl as necessary, until the purple color is fully incorporated.

Dry Ingredients: Sift the flour and baking powder directly into the bowl using a fine metal or mesh sieve, stirring around with a spatula to combine the dry ingredients as they are sifted. Use the mixer to mix the dough until just combined, starting at a lower speed to prevent flour from spraying. The dough should look slightly crumbly, but will stick together and smooth out once pressed with a spatula.

Roll the dough: Dust the baking sheet lines with a silicone mat with flour, then transfer the dough to the baking sheet and sprinkle the top with flour. Use a floured rolling pin to roll out the dough until it is about ¼” thick. If the dough looks too sticky you can sprinkle it with additional flour.

Chill: Cover the dough with parchment paper or plastic wrap and place in the refrigerator to chill for 30 minutes.

Shape your Cookies: Use a cookie cutter to cut cookies out of the chilled dough and transfer them to a lined baking sheet. If you move quickly you may be able to re-roll the dough to get a second batch of cookies; if the dough is too sticky, return to the fridge for a few minutes before repeating.

Preheat: Return the cookie sheet to the fridge for one final chill (about 10-15 minutes) while you preheat the oven to 350F.

Bake: Bake the cookies in the middle rack of the oven for 9 minutes; they will look slightly puffy and soft. Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack. Let cookies cool completely before decorating, if you plan to do so.

Make the Cookies:

Combine: Whisk the powdered sugar, milk, and ube extract together in a small bowl until evenly incorporated. If the frosting is too thick, add additional liquid in 1/2 teaspoon increments.

Decorate: Use a piping bag to decorate your cookies; I find it easiest to create a border around each cookie first, then fill it in. If you don’t want to be too fussy you can also drizzle the frosting over each cookie, or dunk the cookies into the frosting bowl.

Serve &amp; Store: Enjoy cookies immediately, or after the frosting hardens in about 30 minutes. Store leftover cookies in an airtight container for up to 5 days.

Make the Frosting (optional):

These soft and chewy ube cookies are made with ube halaya and ube extract for delicious purple yam flavour and melty white chocolate chunks throughout!

Ube Cookies

g all-purpose flour

baking soda

unsalted butter (softened to room temperature)

g sugar

75 g ube halaya

100 g white chocolate (roughly chopped + extra for topping)

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a small bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add the sugar and cream together on medium speed until fluffy. Add the egg and mix until combined.

Add the ube halaya, ube extract, and vanilla extract. Mix again until the batter is thoroughly purple.

Add the flour mixture to the butter mixture and fold together with a spatula until almost combined. Add the chopped white chocolate and finish folding until just combined.

Use a 4-tablespoon ice cream scooper to scoop out cookie batter. Release the cookie dough balls on your lined baking sheet, leaving about 2&quot; in between each ball.

Bake for 10-12 minutes. About 2 minutes before they&#39;re finished baking, press a few extra pieces of white chocolate on top of each cookie (optional).

Immediately after taking the cookies out of the oven, swirl each cookie in a round cutter or bowl that&#39;s slightly bigger than the cookies for perfect circles (optional). Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling or enjoy warm!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679205550/zraa1mrnrpfn9pakhmdd.mp4

These soft and chewy ube cookies are made with ube halaya and ube extract for delicious purple yam flavour. They're studded with melty white chocolate chunks throughout for a unique twist on classic chocolate chip cookies!

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The most viewed ube cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed ube cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine