Ube Coconut Crinkle Cookies

These ube coconut crinkle cookies are everything you want in a dessert: soft, chewy, vibrant purple, and packed with sweet coconut flavor. They’re easy to make, use simple ingredients, and come together in under 30 minutes. Perfect for busy moms, family baking sessions, or a colorful addition to any dessert table.

Ube, a purple yam popular in Filipino desserts, adds a beautiful natural color and a subtle vanilla-nutty flavor. Combined with shredded coconut, these cookies have a lovely texture and a tropical twist. They’re a fun, eye-catching treat that kids and adults alike will love. Best of all, no special equipment is needed—just a bowl, a whisk, and a baking sheet.

Whether you’re looking for a unique cookie for a bake sale, a holiday cookie exchange, or just a fun weekend baking project, these ube coconut crinkle cookies are sure to impress. They store well, freeze beautifully, and make a great homemade gift. Let’s bake!

Why You'll Love This Recipe

• Vibrant purple color without artificial dyes – ube extract gives a stunning natural hue.
• Soft and chewy texture – these cookies stay tender for days.
• Subtle ube flavor paired with sweet shredded coconut for a tropical taste.
• Easy, beginner-friendly recipe – no mixer required, just a bowl and spoon.
• Ready in 30 minutes – from mixing to enjoying, perfect for busy schedules.
• Great for meal prep – dough can be refrigerated or frozen for later baking.
• Kid-approved – fun color and flavor that kids love to help make.
• Perfect for holidays and parties – stands out on any dessert table.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon ube extract (or more for deeper color)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/3 cup powdered sugar, for rolling

Optional Substitutions

• Unsalted butter can be replaced with salted butter – just omit the added salt.
• Ube extract is key for color and flavor; ube powder (rehydrated) or ube jam can be used but will alter texture and color intensity.
• Shredded coconut can be replaced with desiccated coconut or omitted for plain ube cookies. If using desiccated, reduce to 1/3 cup.
• All-purpose flour can be swapped with gluten-free 1:1 baking flour for a gluten-free version.
• Granulated sugar can be partially replaced with brown sugar for a chewier texture and deeper flavor.
• Egg can be replaced with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option, though texture may be less tender.
• Powdered sugar for rolling can be omitted for less sweetness, but the crinkle effect won't be as pronounced.

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. A hand mixer or sturdy whisk works well.
3. Add wet ingredients: Beat in the egg, ube extract, and vanilla extract until fully combined. The batter will turn a beautiful purple color.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in the shredded coconut gently.
6. Chill dough: Cover the bowl and refrigerate for at least 30 minutes. Chilling prevents spreading and enhances flavor. If short on time, 15 minutes works.
7. Shape cookies: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball generously in powdered sugar until fully coated. Place on prepared baking sheet about 2 inches apart.
8. Bake: Bake for 10-12 minutes. The cookies will look puffed and slightly cracked. The edges should be set but the centers still soft. For chewier cookies, bake 10 minutes; for firmer, 12 minutes.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crinkle effect becomes more pronounced as they cool.
10. Enjoy: Serve at room temperature. They are delicious with a glass of milk or a warm cup of coffee.

Pro Tips

• Chill the dough – this is crucial for preventing flat cookies and achieving that crinkly top.
• Use room temperature butter for proper creaming. Cold butter won't incorporate well.
• Don't overmix the flour – overworking develops gluten and makes cookies tough. Mix until no streaks remain.
• Roll generously in powdered sugar – the sugar creates the signature crinkle cracks as the cookie expands.
• Space cookies apart – they spread slightly; 2 inches is ideal.
• Check for doneness – the cookies may look underdone in the center but will set as they cool. Overbaking yields dry cookies.
• For deeper purple – add an extra 1/4 teaspoon ube extract or a small drop of purple food coloring if desired.
• Toast the coconut – for extra flavor, toast shredded coconut in a dry pan until golden before adding to dough.
• Use a cookie scoop – for uniform sizes, even baking, and a professional look.

Variations and Substitutions

• Ube Coconut Crinkle with White Chocolate Chips – add 1/2 cup white chocolate chips for extra sweetness and creaminess.
• Vegan Ube Coconut Crinkle Cookies – use vegan butter, flax egg (1 tbsp flaxseed + 3 tbsp water), and ensure your sugar is vegan-friendly. The texture will be slightly softer.
• Gluten-Free Ube Crinkles – substitute all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn't include it.
• Ube Crinkle Cookies without Coconut – simply omit the coconut for a pure ube flavor. Increase vanilla extract to 1 1/2 teaspoons.
• Ube Calamansi Crinkle Cookies – replace coconut with 1 tablespoon calamansi zest or lime zest for a citrusy twist.
• Ube Macapuno Crinkle Cookies – fold in 1/4 cup macapuno (coconut sport) strings along with shredded coconut for extra texture and sweetness.
• Ube Crinkle Sandwich Cookies – bake as directed, then sandwich two cookies with ube frosting or cream cheese frosting.
• Mini Ube Crinkle Cookies – use a teaspoon-sized scoop and bake for 8-9 minutes. Perfect for parties and snacking.

Storage and Reheating

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. Place a paper towel in the container to absorb excess moisture and prevent sogginess.

Freezer

To freeze unbaked dough: roll into balls, place on a baking sheet, and freeze until solid. Transfer to a zip-top bag and freeze for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.

To freeze baked cookies: cool completely, then layer between sheets of parchment paper in an airtight container. Freeze for up to 3 months. Thaw at room temperature for 15 minutes before serving.

Reheating

To refresh cookies, warm them in a 300°F oven for 5 minutes. For a quick treat, microwave for 10-15 seconds (be careful not to overheat as they can become tough). Enjoy within a day of reheating for best texture.

FAQ

Can I use ube powder instead of ube extract? Yes, but the texture may change. Mix 2 teaspoons ube powder with 2 tablespoons warm water to form a paste before adding to the wet ingredients. You may need to reduce the flour by a tablespoon to maintain consistency.

Why did my cookies not crinkle? Most likely the dough wasn't chilled enough or you didn't roll them in enough powdered sugar. Make sure the dough is cold and roll generously in powdered sugar, using your fingers to form a thick coating.

Can I make these cookies ahead of time? Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated. Let it sit at room temperature for 10 minutes before scooping and rolling. Baked cookies also freeze well.

How do I get a deeper purple color? Increase ube extract to 1 1/2 teaspoons or add a small drop of purple food coloring. Note that baking can slightly dull the color, so a little extra helps.

Can I omit the coconut? Yes, the cookies will still be delicious. The coconut adds texture and flavor, but plain ube crinkles are equally tasty. Try adding white chocolate chips or leave them plain.

What is the best way to measure flour? Spoon the flour into your measuring cup and level off with a knife. Scooping directly packs flour and can lead to dry cookies.

Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works perfectly. You can also mix by hand with a sturdy whisk and some elbow grease – great for kids to help.

Are these cookies gluten-free friendly? Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure your blend contains xanthan gum or add 1/4 teaspoon separately.