I never thought I’d find a cookie that reminds me so much of home until I started making these Ube Tea Cookies. If you’ve ever had store-bought ube treats and thought “this doesn’t taste like my mom’s cooking,” you’re going to love this recipe. These soft, purple cookies taste just like real ube – not the artificial flavoring we often find in stores.
Don’t worry if you’re new to baking, these cookies are surprisingly easy to make. All you need is ube powder, some basic baking ingredients, and about an hour of your time. They’re perfect with coffee or tea, and make wonderful gifts for friends and family. My kids love helping me shake the cookies in the sugar coating, and they always sneak a few while they’re still warm.
Whether you’re Filipino missing the taste of home, or just curious about ube, these cookies are a must-try!
Cultural Notes
Ube (Filipino Purple Yam) has been a staple in Filipino desserts for generations. These cookies represent a modern twist on traditional ube halaya, making the beloved flavor accessible in a convenient cookie form. Perfect for introducing Filipino flavors to those new to our cuisine.
Why You’ll Love This Recipe
- Authentic Filipino flavor without artificial additives
- Melt-in-your-mouth tender texture
- Beautiful natural purple color
- Perfect balance of sweet and subtle ube flavor
- Great make-ahead option for parties or gifts
- Traditional Filipino merienda (afternoon snack)
- Healthier alternative to store-bought versions
Filipino Ube Tea Cookies (Ube Shortbread Cookies)
Equipment
- Food processor (para sa paghalo ng mga sangkap / for mixing ingredients)
- Rolling pin (panggulong ng masa / for rolling dough)
- 1-inch round cookie cutter (pamputol ng biskwit / for cutting cookies)
- Baking sheets (cookie sheets)
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Wire cooling rack (para palamigin ang mga biskwit / for cooling cookies)
- Airtight container for storage
- Kitchen scale (optional but recommended for precise measurements)
Ingredients
For the Cookie Dough:
- 1 cup ube powder
- ½ cup all-purpose flour harina
- ¼ cup coconut milk powder
- ¼ cup powdered sugar asukal
- ¼ teaspoon salt asin
- 1 large egg room temperature (itlog)
- 4 oz 113g unsalted butter, cold and cubed (mantikilya)
For the Sugar Coating:
- ½ cup powdered sugar
- ¼ cup ube powder
Instructions
- Start by placing your ube powder, flour, powdered sugar, salt, and coconut milk powder in your food processor. Pulse these dry ingredients together for 2-3 minutes until they’re well mixed. Take your cold butter, cut it into small cubes, and add it to the processor. Pulse until the mixture looks like sand. Add your egg and pulse again until you have a soft dough.
- Line your counter with plastic wrap. Place the dough on it, gently flatten it a bit, and wrap it completely. Put this in your refrigerator for one hour to rest – this is important for the best texture.
- When you’re ready to bake, heat your oven to 300°F (150°C). Line your baking sheets with parchment paper or a silicone mat. Take the chilled dough and roll it out until it’s ½ centimeter thick. Use a 1-inch cookie cutter to cut out small circles. Gather any leftover dough, roll it out again, and keep cutting circles until you’ve used all the dough. If the dough gets sticky while you’re working, pop it in the freezer for 5 minutes to firm up.
- Place your cookie circles on the lined baking sheets, leaving about an inch of space between each one. You’ll probably need two baking sheets. Bake for 15 minutes until the edges are set but not browned. Let them cool completely on a wire rack.
- For the final touch, mix ½ cup powdered sugar and ¼ cup ube powder in a ziplock bag. Once the cookies are fully cooled, place them in the bag and gently shake until they’re evenly coated. You’ll get about 62 mini cookies that will stay fresh in an airtight container for a week on your counter or a month in the fridge.
Tips from Lola’s Kitchen
- Use cold butter for the flakiest texture
- Don’t overprocess the dough – it should be just combined
- If dough becomes sticky, chill for 5-10 minutes before continuing
- For consistent size, use a ruler to measure dough thickness
- Rotate baking sheets halfway through baking for even cooking
- Allow cookies to cool completely before coating to prevent clumping
Traditional Serving Suggestions
- Serve with hot tea or coffee for merienda (afternoon snack)
- Pair with tsokolate (Filipino hot chocolate)
- Include in holiday cookie platters
- Offer as pasalubong (gifts/souvenirs)
Troubleshooting
Common Issues and Solutions:- Cookies spreading too much:
- Dough too warm – chill longer
- Too much butter – measure precisely
- Cookies too hard:
- Overbaked – reduce baking time
- Too much flour – measure correctly
- Coating not sticking:
- Cookies still warm – cool completely
- Coating too thick – sift powders together
Ingredient Alternatives
- Ube powder: Substitute with purple sweet potato powder (less authentic but works)
- Coconut milk powder: Use regular milk powder + 1/4 tsp coconut extract
- Butter: Use high-quality margarine (texture will differ slightly)
- Egg: For vegan version, use 3 tablespoons aquafaba
Storage & Reheating
- Store in airtight container at room temperature up to 1 week
- Refrigerate up to 1 month
- Freeze uncoated cookies up to 3 months
- Let frozen cookies thaw completely before coating
- To crisp up soft cookies, warm in 300°F oven for 3-5 minutes
Variations
- Ube Chocolate Chip:
- Add ¼ cup mini chocolate chips to dough
- Coconut Ube:
- Roll in shredded coconut after sugar coating
- Ube Matcha:
- Add 1 tablespoon matcha powder to coating
- Ube Cheese:
- Add ¼ cup grated queso de bola to dough
Frequently Asked Questions
- Why use ube powder instead of fresh ube?
- More consistent results
- Longer shelf life
- Easier to work with
- Can I make the dough ahead?
- Yes, refrigerate up to 3 days
- Freeze up to 1 month
- Why are my cookies not purple enough?
- Quality of ube powder varies
- Don’t substitute with artificial coloring
- Can I make larger cookies?
- Yes, increase baking time by 2-3 minutes
- Adjust cooling time accordingly
Nutrition
The Story Behind Filipino Ube Tea Cookies
When I first moved to America from the Philippines, finding authentic ube desserts was like searching for a needle in a haystack. Most purple treats I found were loaded with artificial flavoring and spices that masked the true taste of ube. That’s not how my Lola (grandmother) made her ube treats back home – she always said that real ube has a gentle, earthy sweetness that doesn’t need much dressing up.
Ube, also known as purple yam in English or “purple kamote” in the Philippines, has been a cherished ingredient in Filipino desserts for generations. Unlike its orange-fleshed cousin, the sweet potato, ube brings a unique nutty, vanilla-like flavor that’s become increasingly popular worldwide. In Filipino homes, you’ll find ube in everything from the traditional halaya (jam) to modern creations like cheesecakes and ice cream.
These Ube Tea Cookies were born from my nostalgia for authentic Filipino flavors and my love for simple, shareable desserts. I wanted to create something that captured the pure taste of ube in a convenient, modern form. After many test batches in my kitchen (and plenty of taste-testing from my Filipino neighbors!), I finally created these melt-in-your-mouth cookies that let the natural ube flavor shine through.
What makes these cookies special is their simplicity. Unlike store-bought versions that often include cinnamon or other spices, these cookies rely on just ube powder and a touch of coconut milk powder for their flavor. This combination is a classic Filipino pairing – gata (coconut milk) has been complementing ube in our desserts for as long as anyone can remember.
Today, these cookies have become my signature contribution to Filipino gatherings and potlucks. They’re perfect for introducing non-Filipino friends to the wonderful world of ube, and they never fail to bring smiles of recognition from fellow Filipinos who miss the taste of home. Whether you’re making them for afternoon merienda (snack time), as pasalubong (homecoming gifts), or just to satisfy your ube cravings, these cookies carry a piece of Filipino culinary heritage in every purple bite.
Remember, in Filipino culture, food is love, and sharing these homemade treats is our way of sharing that love with others. As we say in the Philippines, “Kain na!” (Let’s eat)
