Introduction

These Ube Sugar Cookies combine the subtle sweetness of traditional sugar cookies with the vibrant flavor and color of ube, a purple yam popular in Filipino desserts. Soft, buttery, and beautifully purple, they’re perfect for a special treat or festive occasion.

A tray shows an assortment of purple cookies with various shapes and icing styles on a white marbled surface. There are large round cookies with smooth light purple icing covering the top, and some donut-shaped cookies with the same smooth icing, revealing dark purple cookie edges and centers. Among them are smaller flower-shaped cookies, some fully iced in light purple and others showing a deep purple textured dough. One round cookie has light purple icing drizzled in thin lines across its dark purple base, and a few smaller flower-shaped cookies with a speckled texture sit scattered on top, adding dimension to the overall arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) salted plant-based butter, at room temperature
1/2 cup cane sugar
1 1/2 tablespoons unsweetened plant milk
1 teaspoon ube extract
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 cup powdered sugar (for frosting)
1 tablespoon unsweetened plant-based milk (for frosting)
Scant 1/16 teaspoon ube extract (just a few drops, for frosting color)

Instructions

Step 1: Prepare a nonstick or lined baking sheet for baking the cookies, along with an extra sheet or cutting board lined with a silicone mat or parchment paper for cutting. Have a bench scraper or spatula ready for transferring cookies.
Step 2: In a stand mixer or large bowl using a handheld mixer, cream the butter and cane sugar together on low speed for 3 minutes, until light and fluffy.
Step 3: Add the ube extract and plant milk, then mix on medium speed for about 1 minute, scraping the bowl as needed until the dough is evenly purple.
Step 4: Sift the flour and baking powder into the bowl. Stir gently with a spatula to combine, then mix with the mixer on low speed just until combined. The dough should be slightly crumbly but stick together when pressed.
Step 5: Dust your silicone mat or lined baking sheet with flour. Transfer the dough to the mat and sprinkle flour over the top. Roll out the dough to about ¼ inch thickness, adding flour as needed if sticky.
Step 6: Cover the dough with parchment or plastic wrap and chill in the refrigerator for 30 minutes.
Step 7: Use a cookie cutter to cut shapes from the chilled dough and transfer the cookies to a lined baking sheet. Quickly re-roll any scraps for more cookies; if dough gets sticky, chill again briefly.
Step 8: Chill the cut cookies on the baking sheet in the refrigerator for an additional 10-15 minutes while you preheat the oven to 350°F (175°C).
Step 9: Bake cookies on the middle oven rack for 9 minutes. They should be slightly puffy and soft. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Step 10 (Optional): For frosting, whisk powdered sugar, plant milk, and a few drops of ube extract in a small bowl until smooth. Add more milk by 1/2 teaspoon increments if too thick.
Step 11: Decorate cookies using a piping bag to outline and fill, drizzle the frosting, or dunk cookies directly into the bowl.
Step 12: Enjoy immediately or wait about 30 minutes for the frosting to harden before serving.

Tips & Variations

Use chilled dough for easier cutting and better cookie shape retention during baking.
For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend in equal measure.
If you prefer a stronger ube flavor, add a bit more ube extract to the dough or frosting according to taste.
Plant-based butter and milk make these cookies vegan, but you can substitute with dairy if preferred.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. If frosted, allow the frosting to fully harden before storing to prevent sticking. To refresh, let cookies sit at room temperature or warm briefly in a low oven.

How to Serve

A white rectangular plate holds an assortment of dark purple cookies with smooth, shiny, light purple glaze on top. There are about nine cookies in different shapes and textures: round ones with solid light purple glaze, round ones with a flower-shaped hole in the center filled with glaze, some with light purple drizzle in stripes, and small flower-shaped cookies fully covered or plain. The cookies have a slightly rough texture on the dark purple dough contrasted with the smooth glaze. The plate sits on a white marbled texture surface with more cookies partially visible on white round plates at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of plant-based butter?

Yes, regular salted butter can be used as a direct substitute if you don’t need the recipe to be vegan. It will provide a classic butter flavor and texture.

What is ube extract and where can I find it?

Ube extract is a flavoring made from purple yam, commonly used in Filipino desserts. It adds both vibrant color and a subtly sweet, nutty flavor. You can find it at Asian grocery stores or online specialty retailers.