Ube, a purple yam native to the Philippines, has long been used in traditional desserts such as ube halaya and ice cream. In recent years, it has also found its way into baked goods, including cookies, where its natural color and mild sweetness translate especially well. Ube cookies are a more modern variation, turning a familiar ingredient into an easy, everyday treat.

The dough comes together with basic pantry ingredients and bakes into cookies with lightly crisp edges and soft, chewy centers. The natural purple hue remains vibrant after baking, and a small amount of white chocolate adds creaminess while highlighting the color.

Warm and buttery without being overly sweet, these ube cookies are simple to bake and easy to enjoy, whether fresh from the oven or later in the day.

My recipe is a simple, reliable way to make soft and chewy ube cookies at home.

Why you’ll love this

Soft, chewy texture with crisp edges
Beautiful natural purple color
Unique nutty-sweet flavor from ube
Easy to make with pantry basics plus ube extract or powder

Print Recipe

Ube Cookies

Soft and chewy ube cookies made with ube extract and white chocolate chips. Easy to bake, colorful, and perfect for anyone who loves unique flavors.

Prep Time15

Cook Time12

Chill Time30

Total Time57

Course: Snack

Cuisine: Indian

Keyword: Ube Cookies

Servings:

Calories: 253kcal

Ingredients

250 g butter softened (1 cup)
180 g sugar
1 egg large
10 ml ube extract
420 g all-purpose flour
4 g baking powder 1 teaspoon
2 g baking soda ½ teaspoon
3 g salt ½ teaspoon
85 g white chocolate chips ½ cup, plus extra for topping

US Customary - Metric

Instructions

In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg and ube extract.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture. Stir until just combined.
Fold in white chocolate chips.
Chill dough for 30 minutes for best texture.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Scoop dough into balls (about 2 tablespoon each) and place on sheet 2 inches (5 cm) apart.
Bake 10–12 minutes until edges are set but centers look soft.
Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Ingredient swaps:

Use all-purpose flour for the best texture; avoid cake flour as it makes cookies too soft.
Swap white chocolate chips for macadamia nuts, coconut flakes, or dark chocolate chunks for variety.
If ube extract isn’t available, use ube halaya (jam) and reduce sugar slightly to balance sweetness.

Technique tips

Chill the dough for at least 30 minutes to prevent spreading.
Don’t overmix after adding flour; it helps keep the cookies soft and chewy.
Use a light-colored baking sheet to preserve the vibrant purple tone.

Make-ahead and storage

Store baked cookies in an airtight container at room temperature for up to 4 days.
The dough can be frozen for up to a month; scoop portions before freezing for easy baking later.
Reheat cookies for 5 seconds in the microwave to restore their soft texture.

Serving ideas:

Enjoy with Iced Cardamom Coffee, hot sugar-free Masala Chai or Pumpkin Cold Foam
Serve alongside vanilla ice cream for a quick dessert pairing.
Add crushed cookies on top of ube halaya or ice cream for an extra treat.

Twist ideas:

Stir in shredded coconut for extra texture.
Drizzle with white chocolate for a bakery-style look.
Sprinkle a little sea salt on top to balance the sweetness.

Nutrition

FAQs

Can I make ube cookies without ube extract?
Yes, but the flavor and color will be lighter. Ube halaya or powder can be used, though you may need to adjust moisture.

How do I keep the color vibrant?
Use ube extract and avoid overbaking. The edges may brown slightly, but the inside stays bright purple.

Can I freeze ube cookie dough?
Yes, freeze scooped dough balls on a tray, then store in a bag. Bake from frozen, adding 1–2 minutes to the bake time.

What does ube taste like?
It has a mild, nutty sweetness, sometimes compared to vanilla with a hint of coconut.

These cookies are eye-catching, soft, and chewy, with a flavor that’s familiar yet different. They’re simple to bake but special enough to share, making them a great way to introduce friends and family to ube.

If you loved Ube Cookies, try them with a cup of my Wagh Bakri Masala Tea; the aroma of green cardamom and cinnamon pairs perfectly with ube’s nutty sweetness, turning tea time into a cozy, colorful treat.

If you try this, let me know how they turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:

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