Description
These Ube Sugar Cookies are a delightful twist on classic sugar cookies, infused with vibrant ube extract for a unique purple hue and subtle flavor. Soft, slightly crumbly, and perfect for frosting or enjoying plain, they make a fun treat for any occasion.
Ingredients
Scale
Cookie Dough
- 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
Frosting (optional)
- 1 cup powdered sugar
- 1 tablespoon unsweetened plant-based milk
- Scant 1/16th teaspoon ube extract (a few drops, for color)
Instructions
- Prep: Prepare a nonstick or lined baking sheet for baking and another lined surface for cutting the cookies. Keep a bench scraper or spatula handy for transferring cookies.
- Butter & Sugar: In a stand mixer or large bowl, cream together the butter and cane sugar on low speed for 3 minutes until fluffy and lightened in color.
- Wet Ingredients: Add ube extract and plant milk to the butter mixture and cream on medium speed for about 1 minute, scraping the bowl sides, until the dough turns a uniform purple color.
- Dry Ingredients: Sift flour and baking powder directly into the bowl. Stir with a spatula to combine as you sift. Mix dough with the mixer on low speed until just combined—the dough will look slightly crumbly but will hold together when pressed.
- Roll the Dough: Dust a lined baking sheet with flour, place the dough on it, and sprinkle flour on top. Roll the dough out with a floured rolling pin to about ¼ inch thickness. Add flour as needed if the dough is sticky.
- Chill: Cover the dough with parchment paper or plastic wrap and refrigerate for 30 minutes.
- Shape Cookies: Use a cookie cutter to cut shapes from the chilled dough. Transfer cut cookies to a lined baking sheet. Re-roll scraps as needed, chilling again if sticky.
- Preheat Oven & Final Chill: Chill the cookie sheet with shaped cookies in the refrigerator for 10-15 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake cookies on the middle rack for 9 minutes until slightly puffy and soft. Cool on the baking sheet for at least 5 minutes, then transfer to a rack to cool completely.
- Make Frosting (optional): Whisk powdered sugar, plant milk, and a few drops of ube extract in a small bowl until smooth. Adjust consistency with additional milk if needed.
- Decorate: Use a piping bag to outline and fill each cookie, or drizzle/dunk cookies into frosting as desired.
- Serve & Store: Enjoy immediately or after frosting sets (~30 minutes). Store leftover cookies in an airtight container up to 5 days.
Notes
- If dough becomes sticky while shaping, chill it briefly to make handling easier.
- Using plant-based butter and milk makes this recipe vegan-friendly.
- Adjust frosting thickness by adding milk gradually; thicker frosting is easier for piping.
- Cookies will stay soft if not overbaked; watch baking time closely.
- For more intense ube flavor, use quality ube extract or add a bit of cooked ube purée.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino-American
Keywords: ube sugar cookies, ube extract cookies, vegan sugar cookies, Filipino dessert, plant-based cookies
