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Ube Snickerdoodles

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If you’re in a panic because you still need Christmas cookies, I have an easy Ube Snickerdoodles recipe you can bake. It’s the final countdown to Christmas day, and you will find this is manageable to make. This may be the last cookie you’ll bake before you take off your apron and put away the flour.

Snickerdoodles are one of my favorites to bake, because I often have the ingredients in my pantry, and the procedure is a cinch to follow. This time, I added ube extract to the cookie dough. While the electric mixer was whirring fast, I could smell the faint aroma of sweet ube (purple yam), and the dough started to transform to a dark purple hue. After I baked the Ube Snickerdoodles, the pleasant, floral aroma of ube filled the kitchen. And the round, plump cookies looked like gleaming amethysts on the cookie sheet. They were gorgeous!

Filipinos love sweet treats and pastries. Cookies are popular among Filipinos and our best bakeries, restaurants, eateries, and even homes offer some of the finest. This cookie recipe is one I’ve made often, especially for gifts to friends. Giving home-baked treats has always been a tradition for me.

Traditions are the language of the soul. It is the holiday traditions like these during Christmas which connect us to the ones we hold dear in our hearts. These are the traditions which nourish our spirit during the holidays.

Wishing you, dear readers, a very Merry Christmas!

Ube Snickerdoodles

The classic soft, chewy snickerdoodles meets purple yam in these delightful Ube Snickerdooles. When you need a quick, easy recipe for cookies this is the one to try, whether you're a beginner or a pro. The popular buttery cookie transforms to an ube,-flavored, sweet snickerdoodle, with the cinnamon-sugar sprinkled all over. This is an Asian in America recipe blogpost by Elizabeth Ann Quirino, inspired by a recipe from Cookiepedia by Stacey Adimondo.
This recipe makes about 20 large cookies.
Cook Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American, Asian, Filipino
Keyword: Ube Snickerdoodle
Servings: 6 people
Calories: 248kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Electric stand mixer
  • Large mixing bowls
  • Large Cookie Sheets

Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup unsalted butter, softened at room temperature
  • ½ cup + 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 1 whole egg
  • 1 Tablespoon & 1 teaspoon ube extract

For rolling the cookies

  • ¼ cup sugar
  • 3 teaspoons cinnamon powder

Instructions

  • Preheat the oven to 350 F.
    Line 2 cookie sheets with parchment paper. Set aside.
  • In a bowl combine the flour, cream of tartar, baking soda, and salt. Whisk together. Set aside.
    In the large mixing bowl used with the electric mixer, add the butter and both sugars. Cream the butter and sugar at medium speed for about 5 minutes till light and fluffy.
    Add the egg. Mix well.
  • In two batches, add half of the flour first. Then add and incorporate the second batch of flour, Combine well.
    Add the ube extract. Incorporate well at medium speed till the entire cookie dough is purple-colored.
  • Separately, in a small bowl, mix together the cinnamon and brown sugar.
    Take the cookie dough, and shape them into balls, about 1-inch size in diameter.
    Roll the round balls of cookie dough into the cinnamon-sugar mixture. Then place each ball on the cookie sheet, at least 2 inches apart.
  • Bake the cookies in a preheated oven of 350 F, for 10 minutes.
    When done, remove from the oven, and transfer each cookie to a baking rack to cool.
    When cookies have cooled, store them in airtight containers.

Cook's comments:

  • For this recipe, I used the McCormick Ube artificial flavor extract, which has the same sweetness and color as real purple yam. This is a ready-to-use liquid flavoring often used for baking. Here in the States, you can find them at Asian markets or online sources that sell Filipino or Asian ingredients.

Nutrition

Serving: 100g | Calories: 248kcal | Carbohydrates: 59g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 82mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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