Ube Crinkle Cookie

1 3/4 c. (210 g.) all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 large egg, room temperature 1/2 c. (1 stick) unsalted butter, melted and cooled

Ingredients

1/4 c. (55 g.) light brown sugar, packed 1 1/2 c. (150 g.) granulated sugar, divided 1/2 c. (150 g.) ube halaya 3 tsp. ube extract, such as McCormick 1 c. (115 g.) powdered sugar

             DIRECTIONS 1. Heat your oven to 350° and line two baking sheets with parchment paper. 2. Mix together flour, baking powder, and salt in a bowl. 3. In a bigger bowl, whisk together egg, melted butter, brown sugar, and 1/2 cup granulated sugar. Add ube halaya and ube extract and mix well.

4. Add the dry ingredients to the ube mixture and stir until everything is mixed together. 5. Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour or up to 1 day. 6. Prepare two bowls, one with powdered sugar and the other with the remaining granulated sugar.

7. Scoop out portions of dough (about 2 tablespoons each) and roll them into balls. 8. Roll each ball first in granulated sugar, then in powdered sugar. 9. Put 10 balls on each baking sheet, making sure they're spaced apart.

10. Bake the cookies for 9 to 11 minutes until the edges are set but the center is still soft. 11. Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely. 12. Repeat the process with the remaining dough.