Save A festive dessert assortment featuring vibrant, chewy ube cookies with white chocolate chips, perfect for sharing at Thanksgiving gatherings.
I first made this ube cookie dessert tray for a Thanksgiving celebration and everyone loved the unique fusion of flavors and vibrant purple color.
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Ingredients
- All-purpose flour: 2 1/4 cups
- Baking soda: 1 tsp
- Salt: 1/2 tsp
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 cup
- Light brown sugar, packed: 1/2 cup
- Large eggs: 2
- Pure vanilla extract: 1 1/2 tsp
- Ube halaya (purple yam jam): 1/2 cup
- Ube extract: 1 tsp
- White chocolate chips: 1 cup
- Chopped macadamia nuts (optional): 1/2 cup
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Instructions
- Prepare Oven:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars:
- In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Combine Wet Ingredients:
- Add eggs one at a time, beating well after each. Stir in vanilla extract, ube halaya, and ube extract until fully combined and mixture turns vibrant purple.
- Form Dough:
- Gradually add dry ingredients to wet ingredients, mixing until just incorporated.
- Add Mix-ins:
- Fold in white chocolate chips and macadamia nuts if using.
- Shape Cookies:
- Scoop tablespoon-sized balls of dough onto baking sheets, spacing about 2 inches apart.
- Bake:
- Bake for 12–15 minutes, until edges are set and centers look slightly soft.
- Cool:
- Remove from oven and let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
- Serve:
- Arrange cooled cookies on a decorative tray for serving.
Save This tray of ube cookies was a huge hit at our holiday table and everyone reached for seconds, making it our new Thanksgiving tradition.
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Required Tools
You will need mixing bowls, an electric mixer, measuring cups and spoons, baking sheets, parchment paper, a cookie scoop or tablespoon, and a wire rack.
Nutritional Information
Each cookie contains about 160 calories, 7 g total fat, 23 g carbohydrates, and 2 g protein.
Serving Suggestions
Serve these cookies with hot chocolate or coffee, or drizzle with melted white chocolate and sprinkle edible gold dust for a festive touch.
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Enjoy creating a memorable Thanksgiving dessert, where every bite brings a burst of color and flavor to your gathering.
Recipe Guide
- → What gives the cookies their purple color?
The vibrant purple hue comes from ube halaya (purple yam jam) and ube extract, which add color and unique flavor.
- → Can I use different nuts instead of macadamia?
Yes, pecans or other nuts work well. Simply substitute macadamia or omit altogether for a nut-free option.
- → How do I achieve chewy texture?
Beat butter and sugars thoroughly, avoid overmixing the dough, and remove cookies from the oven when centers are slightly soft.
- → Are the cookies vegetarian-friendly?
Yes, all ingredients are vegetarian. For nut allergies, omit macadamia nuts and check labels for traces.
- → What’s the best way to serve these cookies?
Arrange cooled cookies on a decorative tray and serve with hot chocolate, coffee, or festive beverages for gatherings.
- → Can I add more chocolate or decorations?
Drizzle melted white chocolate and sprinkle edible gold dust for a festive touch, enhancing both flavor and presentation.
