Maria Candelaria Daugs

DESIGN • ART DIRECTION • Culinary enthusiast

Recipes

Ube-Doodle Cookies

Ube is having an uprise in popularity, and is a purple yam native to The Philippines. It is primarily used as a flavor base for sweets, as it has a tropical, nutty vanilla flavor. These are snickerdoodle-style ube cookies. I make these for Christmas every year for my close family and friends, along with my brown butter polvoron. It follows a classic snickerdoodle recipe, with the use of Cream of Tartar, but because ube is such a delicate flavor, I skip the cinnamon. Also included is Ube Halaya (recipe here), which is a jam made of cooked grated ube, sugar and milk.

Ingredients

  • 2 cup Unsalted Butter (softened)
  • 3 cups Sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla Extract
  • 3 teaspoons Ube Extract (McCormick)
  • 2/3 cup Ube Halaya
  • 5.5 cup Flour
  • 3 teaspoon Cream of Tartar (for less tang, use 1.5 teaspoon)
  • 1 teaspoon Baking Soda
  • 2 teaspoons Salt
  • 1/2 Cup sugar (for coating)

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs, ube halaya, and both vanilla & ube extracts. Cream for 1-2 minutes longer. 
  4. At this point, you no longer need your mixer. Using a rubber spatula, fold the flour mixture into your creamed butter mixture until just combined.
  5. Wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the 1/2 cup of sugar and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter ubedoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
  6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

Contact Me

Want to work together?

Let's touch base.

Leave a message and I’ll get back to you soon.

Contact Information

Maria Daugs • Copyright © 2020 • All Rights Reserved