Soy-Free Ube Cookies
Delight your taste buds with these vibrantly purple Soy-Free Ube Cookies, a delicious twist on classic treats made with ube halaya and ube extract for a unique flavor and stunning color. These soft and chewy cookies are perfect for anyone with soy allergies or simply looking to enjoy a delectable dessert without soy-based ingredients. With a touch of vanilla, a crumbly powdered sugar coating option, and a straightforward prep process, these ube cookies are as fun to make as they are to eat. Ideal for sharing or indulging solo, pair them with a hot cup of coffee or milk for the ultimate treat. Ready in under 30 minutes, these soy-free ube cookies are sure to become a vibrant hit at any gathering!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (room temperature)
- 0.75 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 1 whole Large egg
- 0.5 cup Ube halaya (purple yam jam)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract
- 0.5 cup Powdered sugar (for coating, optional)
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, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, ube halaya, vanilla extract, and ube extract to the butter-sugar mixture. Beat until well combined and the color is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
If the dough is too sticky to handle, refrigerate it for about 20 minutes before proceeding.
Scoop tablespoon-sized portions of dough and roll them into balls. If desired, roll each dough ball in powdered sugar for a crinkle effect.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled. Be careful not to overbake, as you want the cookies to stay soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soy-free ube cookies with milk, tea, or coffee!
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 578.5 g | 210% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 369.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 182 mg | 14% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 760 mg | 16% | |
*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.
