Ube cookies are a delightful treat that combines the unique flavor of ube, a purple yam from the Philippines, with the classic texture of a chewy cookie. These cookies are perfect for any occasion, offering a vibrant color and a subtly sweet, nutty flavor. This recipe will guide you through making delicious ube cookies that are sure to impress your friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup ube halaya (ube jam)
- 2 tablespoons ube extract
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups white chocolate chips (optional)
- ½ cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the ube and extracts: Mix in the ube halaya and ube extract until well combined. The mixture should be a vibrant purple color.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the chocolate chips and nuts: Stir in the white chocolate chips and macadamia nuts (if using) until evenly distributed throughout the dough.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
1. What is ube? Ube is a type of purple yam commonly used in Filipino cuisine. It has a mildly sweet flavor and is often used in desserts like cakes, ice cream, and cookies.
2. Can I use fresh ube instead of ube halaya? Yes, you can use fresh ube. To do this, cook the ube until tender, then mash it into a smooth paste. You may need to adjust the sugar in the recipe to account for the natural sweetness of the fresh ube.
3. Where can I find ube halaya and ube extract? Ube halaya and ube extract can be found in Asian grocery stores, particularly those that specialize in Filipino products. They are also available online.
4. Can I make these cookies without white chocolate chips or nuts? Absolutely! The white chocolate chips and nuts are optional and can be omitted if you prefer a simpler cookie. The base recipe will still yield delicious, chewy ube cookies.
5. How do I store ube cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
6. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. To freeze, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
7. Why are my cookies spreading too much? If your cookies are spreading too much, it could be because the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheets are cool before placing the dough on them.
Enjoy baking and savoring these chewy ube cookies! If you have any other questions or need further assistance, feel free to ask. Happy baking!