Ube Sugar Cookies with Ube Icing
This is an updated ube cookie recipe made with real ube halaya and ube extract. The cookie dough is made for the perfect type of cut out cookie. It doesn't spread during baking and maintains a soft texture with structure. The ube topping is a flood type icing that you can easily drizzle over the cookies.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Ube Sugar Cookie
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated white sugar
- 1 egg yolk
- 3 tablespoon ube halaya
- 1 teaspoon ube extract
- 2 tablespoon coconut milk
Ube (Flood) Frosting
- 1 ½ cup powdered sugar
- 3 tablespoon coconut milk
- ½ tablespoon light corn syrup
- ½ teaspoon ube extract
Instructions
Make the Cookies
- Preheat oven to 350℉ (180℃). Put the flour, baking powder, and salt into a bowl. Whisk them together and set aside.
- In a separate bowl, cream the sugar and butter together using an electric beater until light in color.
- Add the egg yolk, ube halaya, and ube extract to the creamed sugar and butter. Mix together.
- Add the flour mix to the wet ingredients and beat on medium until well incorporated. It will look dry and separated at first.
- Add 1 tablespoon of the coconut milk and beat again, continue adding the remaining coconut milk 1 teaspoon at a time and beat again. You may find that you can use less than 2 tablespoon of coconut milk. Stop when the dough starts to come together.
- You know the dough is ready it starts forming big clumps when beating and when you can form a large dough ball with your hand.
- Place the dough on a clean, flat surface. Place parchment paper on top of the dough to keep it from sticking to the rolling pin. Roll out the dough to ¼ inch thick.
- Cut out cookie shapes and place them on a parchment lined cookie sheet. Bake in the oven for 12 - 15 minutes. Allow the cookies to cool completely (20 mins) before frosting.
Ube Flood Frosting
- In a bowl, add powdered sugar, light corn syrup, ube extract, and coconut milk.
- Mix the ingredients together until all the powdered sugar has disappeared. The texture should be thick, but drippy so that you can easily pick up with the spoon and it slowly drips back into the bowl disappearing after a few seconds.
- Drizzle the cookies with the frosting. Let it sit for two hours for the frosting to harden and develop a smooth shell.
Flooding Ube Cookie With Frosting (Optional)
- To flood the ube cookie with the frosting, add some to a piping bag and cut a millimeter off the tip to create a very small opening. This is your frosting pen.
- Draw an outer ring with the frosting pen by squeezing the piping bag lightly.
- Starting from the top of the cookie, inside the top portion of the ring you made, squeeze the piping bag harder and begin filling in the hollow of the circle. Note: If you end up with empty holes inside the circle, take a toothpick and drag some of the frosting into the holes.
Nutrition
Calories: 139kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 52mgPotassium: 21mgFiber: 0.3gSugar: 14gVitamin A: 155IUVitamin C: 0.04mgCalcium: 17mgIron: 1mg