Ube Thumbprint Cookies
For an easy thumbprint cookie flavor variation try ube. With almond flour and ube extract, these cookies have a short, crumbly texture and vibrant purple hue.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup softened unsalted butter (one stick) (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 tsp kosher salt (2g)
- 1 egg yolk (see note)
- 1/2 tsp ube extract
- 1 cup all purpose flour (125g)
- 1/4 cup almond flour (25g, see notes)
- 4 tsp ube halaya
Instructions
- 1
Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone mat.
- 2
With an electric mixer or stand mixer fitted with a paddle attachment, cream butter with sugar and salt in a large mixing bowl until light and fluffy.
- 3
Add egg yolk and extract and beat until homogenous.
- 4
Add all purpose flour and almond flour and gently mix until mixture comes together in a dough.
- 5
Use a two tbsp cookie scoop or other spoon to roll small cookie dough balls and place on your prepared baking sheets.
- 6
Gently press the back of a 1/2 teaspoon measuring spoon to create small craters in the middle of each cookie.
- 7
Scoop a rounded 1/4 teaspoon of ube halaya into each crater.
- 8
Chill cookies in the fridge for 20 minutes.
- 9
Bake for 10-12 minutes, or until bottom of the cookie becomes lightly browned. Because of the halaya, I keep these cookies in an airtight container in the fridge if not being eaten the day of baking. Allow cookies to come to room temperature before eating.