Gluten Free Ube Crinkle Cookies
These gluten free ube crinkle cookies are soft, chewy, and stunningly purple. They look gorgeous and taste even better.
Equipment
- electric mixer
- baking sheets
- parchment paper
- wire rack
Ingredients
- 2 cups Gluten Free 1:1 Flour Blend
- 2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 1/2 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 tbsp Ube Extract
- 1 tsp Pure Vanilla Extract
- 1/2 cup Powdered Sugar (for rolling)
- 1/4 cup White Chocolate Chips (optional, for folding in)
Instructions
- Whisk together the gluten free flour blend, baking powder, and fine sea salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the ube extract and vanilla extract until the dough is a vibrant purple color.
- Add the flour mixture and mix on low speed until just combined into a soft dough. Fold in the white chocolate chips if using. Cover the bowl tightly and refrigerate for at least 2 hours or overnight until the dough is very firm.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Scoop the chilled dough into 1-tablespoon balls and roll each one generously in the powdered sugar until thickly coated. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes until the tops are puffed and beautifully crackled with vibrant purple peeking through the white powdered sugar. The centers should still feel soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will be soft and chewy inside with a stunning crinkle exterior that looks absolutely gorgeous.
Nutrition
Serving: 1servingCalories: 116kcalCarbohydrates: 18gProtein: 1gFat: 4g
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