Low Sodium Ube Cookies
Elevate your dessert game with these irresistible Low Sodium Ube Cookies, a vibrant twist on classic treats that deliver indulgence without excess salt. Perfect for those seeking a flavorful, health-conscious option, these cookies boast the rich and creamy taste of ube halaya (purple yam jam) combined with a hint of vanilla and ube extract for a delightful floral aroma. The soft, chewy texture is achieved with a combination of unsalted butter, cornstarch, and low sodium baking powder, making them a guilt-free pleasure. Prepared in just 20 minutes, these stunning violet-hued cookies come together effortlessly, with optional purple food coloring to enhance their striking appearance. Serve them as an eye-catching addition to your dessert table, or enjoy them as a satisfying snack. They're an ideal sweet treat for anyone looking to balance flavor and wellness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder (low sodium option if available)
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar, packed
- 0.5 cup Ube halaya (ube jam)
- 1 Egg, large
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract
- 1 teaspoon Cornstarch
- 2 tablespoons Milk (low sodium, dairy or non-dairy)
- 1 drop Optional: Purple food coloring (to enhance color)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and cornstarch. Set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy using a hand or stand mixer (about 2-3 minutes).
Add the ube halaya, egg, vanilla extract, ube extract, and milk to the sugar-butter mixture, then beat until well combined.
Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed until fully incorporated. If desired, add a drop of purple food coloring to enhance the color.
Using a small cookie scoop or spoon, portion out the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies as a sweet, low-sodium treat. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 249.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
