Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp ube extract
  • 1 tbsp ube powder
  • 0.25 cup (50g) granulated sugar (for coating)
  • 0.5 cup (60g) confectioners’ sugar

Instructions:

  1. Cream the butter. Beat 113g butter and 150g sugar until pale and fluffy. Note: This takes about 3 minutes and builds the air pockets needed for a light texture.
  2. Add the aromatics. Mix in the egg, 2 tsp ube extract, and 1 tbsp ube powder until the color is a uniform, vivid violet.
  3. Whisk dry ingredients. In a separate bowl, combine 250g flour, 1.5 tsp baking powder, and 0.5 tsp salt.
  4. Combine the mixtures. Slowly add the dry ingredients to the wet until no white streaks remain. Note: Do not overmix, or the cookies will become bread like.
  5. The long chill. Cover and refrigerate the dough for at least 2 hours. Note: This is mandatory to prevent the cookies from melting into puddles.
  6. Preheat and prep. Set your oven to 180°C (350°F) and line two baking sheets with parchment.
  7. Scoop the dough. Use a scoop to form 24 even balls until all dough is used.
  8. The first coat. Roll each ball in granulated sugar until completely covered in a thin layer.
  9. The second coat. Roll the balls in powdered sugar until they look like thick, white snowballs.
  10. Bake the magic. Bake for 10 minutes until the edges are set and the tops have visible cracks. Note: They will look soft but will firm up as they cool.