Ube Coconut Crinkle Cookies

There’s something unexpected about the first bite. The cracked, snowy sugar shell gives way to a chewy, vibrant center. It’s soft, a little nutty, and deeply fragrant. You came here for ube crinkle cookies, and you’ll leave knowing why toasted coconut belongs in every purple yam dessert going forward.

You’ll learn how to make them step-by-step—with the kind of detail you’d expect from a friend who’s baked them six different ways (because I have). I’ll walk you through what works, what doesn’t, and where the real flavor magic happens.

How to Make Soft Ube Coconut Crinkle Cookies with Chewy Centers

This starts where most good cookies do: with butter and sugar. I use softened unsalted butter and cream it with granulated sugar until it fluffs up like lightly whipped cream. This takes three to four minutes with a hand mixer—don’t skimp here. This step makes the texture tender.

Next comes the ube halaya. Not extract. Not powder. Jam. I’ve used all three before, and nothing gives that deep purple color and soft texture quite like ube halaya. The dough changes once you add it. It goes glossy and purple and thick.

After that, I crack in two large eggs—one at a time, always. Each egg needs to blend fully before the next goes in. Then a splash of vanilla brings out the natural sweetness.

Ube Halaya vs Ube Extract in Crinkle Cookies

I’ve tested both, many times. The extract gives you color, but the flavor is flat and faint. Ube halaya, on the other hand, gives these cookies body. They stay moist for days. The ube taste is stronger, more buttery.

In my Pin Notebook, I wrote: 

The jam gives chew. The extract gives color. But only the jam gives both.

I stick to that note every time. Now let’s move to the dry mix.

Flour, Baking Powder, and Salt: What You Need to Get the Texture Right

In a separate bowl, I whisk together all-purpose flour, baking powder, and salt. Just a quick mix to combine. No need to sift. I fold this slowly into the wet mix. You’ll notice the dough thickening. It becomes just slightly sticky—not too wet, not too stiff.

Then comes the coconut.

Why I Use Desiccated Coconut Instead of Shredded

Here’s where I made the biggest change from early batches. I used to grab sweetened shredded coconut. The flavor was too strong, and the moisture changed the bake. So I switched to unsweetened desiccated coconut. It blends in evenly and bakes cleanly.

If you only have sweetened coconut, reduce the sugar in the dough by a couple of tablespoons. That note’s also in my Pin Notebook, right under a smudge of powdered sugar.

The Chill Time: Why It Matters for Crinkle Cookies

This dough must rest. It’s not optional. You need at least two hours, but overnight is better. The flavor deepens. The dough firms up. The cracks come out better during the bake.

I wrap mine in plastic, press it flat so it chills faster, and mark the top with the time. That’s how I remember to bake them the next day after my morning coffee.

Rolling and Baking Ube Crinkle Cookies Without Flattening Them

Once chilled, the dough scoops easily. I roll small 1-inch balls and space them out on a parchment-lined sheet.

Here’s a tip: coat your hands lightly in powdered sugar before rolling. The dough won’t stick, and the cookies get a thin early coat that helps that crinkled top form.

Bake them at 350°F for 10 to 12 minutes. The tops should crack and rise slightly, but don’t wait for browning. These cookies are done when they look just set.

Cool them on the tray for 5 minutes, then move to a rack. Once cool, dust again in powdered sugar—generously.

How These Compare to Other Crinkle Cookies

Compared to my gingerbread crinkle cookies or pistachio ones, these sit softer. Less spice, more body. The ube and coconut give these a fuller, richer bite.

They’re the kind of cookie you make to start a conversation. Or to carry in a tin to someone who loves color and comfort in one bite.

If you want to explore more, try these too:

• Ube Crinkle Sandwich Cookies
• Gingerbread Crinkle Cookies
• Springtime Crinkle Cookies
• Pistachio Crinkle Cookies

Save This Recipe for Later—And Join the Conversation

I hope you bake these Ube Coconut Crinkle Cookies soon. And when you do, let me know. Share in the comments how they turned out or if you added your own twist.

Have questions? I’ll answer them. This blog isn’t just a recipe card—it’s a table. We talk, we share, we bake.

Save this recipe to your favorite cookie board on Pinterest so you don’t lose it. You’ll want it again. Trust me.

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Yield: 24 cookies

Ube Coconut Crinkle Cookies Recipe

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Soft and chewy with a crisp sugar-dusted exterior, these vibrant purple cookies blend earthy ube halaya with toasted coconut for a flavorful take on a classic crinkle. The dough benefits from a long chill, deepening the flavor and ensuring a tender bite.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 1 cup ube halaya (purple yam jam)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup desiccated coconut (unsweetened)
• Powdered sugar, for dusting (about ½ cup)

Instructions

1. CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes using a hand mixer.
2. ADD THE UBE HALAYA: Mix in the ube halaya until fully combined and the color is deep and uniform.
3. INCORPORATE EGGS AND VANILLA: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until blended.
4. COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. MIX THE DOUGH: Gradually add the dry ingredients to the wet mixture, mixing until a thick, slightly sticky dough forms.
6. FOLD IN COCONUT: Gently mix in the desiccated coconut until evenly distributed throughout the dough.
7. CHILL THE DOUGH: Cover and chill the dough in the refrigerator for at least 2 hours or overnight for deeper flavor.
8. PREPARE FOR BAKING: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. SHAPE THE COOKIES: Scoop 1-inch balls of chilled dough and place them on the prepared baking sheet, spacing them a couple of inches apart.
10. BAKE THE COOKIES: Bake for 10 to 12 minutes, or until the tops have cracked and puffed. The centers should remain soft.
11. COOL THE COOKIES: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. DUST WITH POWDERED SUGAR: Once fully cooled, generously coat the cookies in powdered sugar. Dusting too early will cause the sugar to melt.

Notes

If using sweetened coconut, reduce the granulated sugar by 2 tablespoons. Make sure your ube halaya is smooth and not overly sweet. Room-temperature ingredients help the dough come together smoothly. Chilling is essential for flavor and structure.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 76mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g