Yield: 24
Ingredients
½ cup butter or firm margarine
1 cup sugar
1 tsp baking powder
1/8 tsp (2 pinches) baking soda
½ tsp kosher salt
2 eggs
½ cup ube halaya jam, optional
2 cups flour
1 tsp ube extract
For rolling:
¼ cup granulated sugar
½ cup powdered sugar
Directions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- Cream butter with sugar, baking powder, baking soda, salt, and ube halaya jam (if using, see note).
- Add in eggs and mix until homogenous.
- Add in flour, slowly mixing until all ingredients are incorporated.
- Add ube extract and mix until the purple color is evenly spread throughout the dough.
- Meanwhile, place the granulated sugar and powdered sugar in separate bowls.
- Scoop a 1.5-2 tbsp ball of dough. I like to use a 2 tbsp cookie scoop, but if you don't have one, aim for about the size of a ping pong ball. If you’re dough is too sticky place it in the fridge for 15-20 minutes before trying again.
- Roll the ball of dough in the granulated sugar, then the powdered sugar. Place on the baking sheet and repeat for the rest of your cookie dough.
- Bake cookies for 12-14 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.
