I grew up in Bataan where Uraro cookies are more than just a snack, they're our pride and joy! These melt-in-your-mouth cookies are what everyone asks for as pasalubong, and you'll find them in almost every bakery in Balanga City.
I remember watching my Tita Julie buy these treats for pasalubong, and now that I make them myself, I can't believe how simple they are to create at home. Made with arrowroot flour (a special kind of flour that makes them dissolve in your mouth), these cookies are naturally gluten-free and incredibly delicious.
Don't worry if you've never baked before, this recipe is beginner-friendly and uses just a few ingredients you can find in most supermarkets. The best part? Once you master this recipe, you'll never have to wait in line at the bakery again. Plus, imagine the pride of serving these classic Filipino cookies at your next family gathering or giving them as pasalubong to friends and relatives.
Trust me, the smile on their faces when they taste your homemade Uraro will be worth every minute spent in the kitchen.
Cultural Significance
Uraro cookies are a testament to Filipino ingenuity, using local ingredients like arrowroot flour to create beloved treats. Originally from the Visayas region, these cookies have become a national favorite, especially during holidays and special occasions.
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Why You'll Love This Recipe
- Authentically Filipino: Made with traditional ingredients and methods
- Gluten-Free: Naturally gluten-free using 100% arrowroot flour
- Quick to Make: Ready in under 30 minutes
- Melt-in-Your-Mouth Texture: Perfect balance of crumbly and smooth
- Family-Friendly: A nostalgic treat that kids and adults both love
- Versatile: Great for gifts, celebrations, or everyday snacking
- Diet-Friendly: Lower in calories than typical cookies
Ingredients
Each ingredient in Uraro cookies plays a special role in creating their unique charm. Arrowroot flour is the star, giving these cookies their signature melt-in-your-mouth quality that regular flour simply can't match.
Duck eggs provide richness and binding power that makes the cookies more tender than chicken eggs alone. The minimal sugar keeps them delicately sweet rather than overwhelming, while butter adds just enough moisture and flavor. Vanilla enhances the natural sweetness, and the touch of salt balances everything perfectly.
This carefully balanced combination creates the authentic taste and texture that has made Uraro cookies beloved across generations.
- 1¼ cups arrowroot flour
- ¼ cup powdered sugar or superfine caster sugar
- 1 duck egg (or 1 regular chicken egg plus 1 egg yolk)
- ¼ cup melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon milk (as needed)
Equipment
- Cookie Press: Creates uniform, decorative shapes and speeds up production. The traditional patterns are part of what makes Uraro cookies distinctive!
- Large Mixing Bowl: For combining all ingredients thoroughly.
- Small Mixing Bowl: For mixing wet ingredients separately before combining.
- Measuring Cups and Spoons: Ensures accurate measurements for consistent results.
- Baking Sheet: Provides the flat surface needed for even baking.
- Wire Cooling Rack: Allows cookies to cool properly without becoming soggy.
- Refrigerator: Used to chill the baking sheet, which helps the pressed dough stick better.
- Oven: For baking at a precisely controlled low temperature.
How To Make
- Prepare Your Workspace: Preheat your oven to 300°F (149°C) and place a clean baking sheet in the refrigerator to chill.
- Mix Dry Ingredients: In a large bowl, combine 1¼ cups arrowroot flour, ¼ cup powdered sugar, and ¼ teaspoon salt. Mix thoroughly until evenly distributed.
- Combine Wet Ingredients: In a separate small bowl, mix together ¼ cup cooled melted butter, 1 duck egg (or 1 regular egg plus 1 yolk), and ½ teaspoon vanilla extract until well combined.
- Form the Dough: Pour your wet mixture into the bowl with the dry ingredients and mix thoroughly. The dough should feel like soft mashed potatoes – if it's too stiff, add milk one teaspoon at a time until you reach the right consistency.
- Prepare the Cookie Press: Fill your cookie press with the dough following the manufacturer's instructions.
- Press the Cookies: Remove the chilled baking sheet from the refrigerator and, leaving it unlined, begin pressing out your cookies directly onto it. The cold surface helps the dough stick better. Leave some space between each cookie, though they won't spread much during baking.
- Bake to Perfection: Place the sheet in your preheated oven and bake for 15 minutes. The cookies should remain pale – if you prefer them slightly golden, add baking time in 2-minute intervals until you reach your desired color.
- Cool Properly: Once done, let them cool on the baking sheet for 10 minutes – they'll slide off easily. Transfer to a wire rack to cool completely.
- Store Properly: Place your finished cookies in an airtight container or cookie tin, where they'll stay fresh for up to a week.
Yield: About 36 delicate, melt-in-your-mouth cookies perfect for serving with hot tea or coffee.
Tips from Lola's Kitchen
- Use Duck Eggs When Possible: They provide a richer flavor and smoother texture than chicken eggs.
- Proper Chilling is Essential: Always chill your baking sheet before pressing cookies onto it - this makes the dough stick better.
- Handle with Care: The less you work the dough, the more tender your cookies will be. Mix just until combined.
- Watch Your Temperature: Keep the oven temperature low (300°F) to preserve the classic pale color and achieve the perfect texture.
- Cool Completely: Allow cookies to cool fully before storing to maintain their crispness.
- Traditional Designs: The flower or star patterns from cookie presses aren't just decorative - they help the cookies bake evenly.
- Test One First: If using a cookie press for the first time, press one cookie and bake it as a test to check consistency.
- Know Your Flour: True arrowroot flour (not tapioca) is essential for authentic Uraro. Check labels carefully.
Substitutions
- Duck Eggs: Replace with 1 large chicken egg plus 1 egg yolk for similar richness.
- Butter: Traditional recipes used pork lard, which you can substitute for authentic flavor. For dairy-free version, use high-quality vegan butter.
- Powdered Sugar: Superfine caster sugar works well, or pulse granulated sugar in a food processor until fine.
- Milk: Any plant-based milk (almond, soy, oat) can replace regular milk if needed.
- Arrowroot Flour: This is essential for authentic Uraro and cannot be substituted with regular flour. If unavailable locally, check specialty or Asian markets.
- Vanilla Extract: Pandan extract makes a wonderful traditional Filipino variation.
Troubleshooting
- Dough Too Stiff:
- Add milk one teaspoon at a time until reaching soft mashed potato consistency
- Make sure butter is properly melted but not hot
- Check your flour measurement - too much makes stiff dough
- Cookies Won't Stick to Sheet:
- Ensure baking sheet is thoroughly chilled
- Clean sheet between batches to remove any grease or residue
- Press firmly and evenly with cookie press
- Cookies Too Crumbly:
- Check flour measurement - excess flour causes crumbling
- Ensure proper egg size - too small means not enough binding
- Don't overbake - even 2 minutes too long can dry them out
- Cookies Spreading:
- Dough too wet - add a bit more arrowroot flour
- Baking sheet too warm - chill longer
- Oven temperature too high - verify with oven thermometer
- Cookies Not Melting in Mouth:
- Verify you're using genuine arrowroot flour
- Dough overworked - mix more gently
- Baked too long - reduce time slightly
Storage & Reheating
- Room Temperature: Store in airtight container at room temperature
- Freshness Duration: Stays fresh for up to 1 week
- Moisture Control: Add a small silica gel packet to maintain crispness
- Avoid Refrigeration: Refrigerating can add unwanted moisture
- No Reheating Needed: These cookies are meant to be enjoyed at room temperature
- Layering: If stacking in container, place parchment paper between layers
- Reviving Softened Cookies: If they lose crispness, place in 250°F oven for 5 minutes, then cool completely
- Freezing Option: Cookies can be frozen in airtight container for up to 3 months
FAQ
Can I make these without a cookie press?
Yes! You can roll the dough into small balls, flatten slightly with your palm, and press patterns with a fork. The texture may be slightly different, but still delicious.
Why use arrowroot flour specifically?
Arrowroot flour (Uraro) creates the authentic melt-in-your-mouth texture that's impossible to achieve with other flours. It's also naturally gluten-free.
How do I know when they're perfectly done?
Uraro cookies should be set but still pale, with minimal to no color change. They'll seem slightly soft but will firm up as they cool.
Can I freeze the dough?
Yes, wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator before using, not at room temperature.
Why are my cookies spreading during baking?
This usually means the dough is too wet or the baking sheet is warm. Chill the sheet longer and adjust milk content if needed.
Where can I find arrowroot flour?
Look in Asian grocery stores, specialty baking shops, or online retailers. Some health food stores carry it in the alternative flour section.
Can I add other flavors to the cookies?
Yes! Traditional variations include pandan essence, but you can experiment with calamansi zest or ube flavoring for unique Filipino twists.
How can I make the cookies more special for occasions?
For celebrations, dust cooled cookies with a light coating of powdered sugar, or press edible dried flowers into the tops before baking.
Related
Looking for other recipes like this? Try these:
Traditional Filipino Uraro (Arrowroot) Cookies
Equipment
- Cookie Press (para sa magandang hugis ng cookies) For uniform shape and faster production
- Large mixing bowl (Malaking mangkok) For combining ingredients
- Small mixing bowl For wet ingredients
- Measuring cups and spoons (Panukat) For accurate measurements
- Baking sheet (cookie sheet) For baking
- Wire cooling rack For proper cooling
- Refrigerator For chilling the baking sheet
- Oven For baking
Ingredients
- 1¼ Cup Arrowroot Flour Uraro na Harina
- ¼ Cup Powdered Sugar or Super Fine Caster Sugar Pulbos na Asukal
- 1 Duck Egg Itlog ng Pato or 1 Regular Egg + 1 Egg Yolk
- ¼ Cup Melted Butter Tinunaw na Mantikilya
- ½ Teaspoon Vanilla Extract Vanilla na Pampalasa
- ¼ Teaspoon Salt Asin
- 1 Tablespoon Milk Gatas, as needed
Instructions
- Begin by preheating your oven to 300°F (149°C) and place a clean baking sheet in the refrigerator to chill. While the oven heats, gather a large bowl and combine 1¼ cups arrowroot flour, ¼ cup powdered sugar (or superfine caster sugar), and ¼ teaspoon salt, mixing them well until evenly distributed. In a separate small bowl, mix together ¼ cup cooled melted butter, 1 duck egg (or 1 regular egg plus 1 yolk), and ½ teaspoon vanilla extract until well combined.
- Pour your wet mixture into the bowl with the dry ingredients and mix thoroughly. The dough should feel like soft mashed potatoes – if it's too stiff, add milk one teaspoon at a time until you reach the right consistency. Take your cookie press and fill it with the dough following the manufacturer's instructions.
- Remove the chilled baking sheet from the refrigerator and, leaving it unlined, begin pressing out your cookies directly onto it. The cold surface helps the dough stick better. Leave some space between each cookie, though they won't spread much during baking.
- Place the sheet in your preheated oven and bake for 15 minutes. The cookies should remain pale – if you prefer them slightly golden, add baking time in 2-minute intervals until you reach your desired color. Once done, let them cool on the baking sheet for 10 minutes – they'll slide off easily. Transfer to a wire rack to cool completely.
- Store your finished cookies in an airtight container or cookie tin, where they'll stay fresh for up to a week. The recipe yields about 36 delicate, melt-in-your-mouth cookies perfect for serving with hot tea or coffee.
Tips from Lola's Kitchen
- Use duck eggs whenever possible for richer flavor and smoother texture
- Chill the baking sheet for better cookie press results
- Don't overwork the dough to maintain tenderness
- Keep oven temperature low to preserve the classic pale color
- Store in airtight container with paper towel to maintain crispness
Nutrition
The Story Behind Bataan's Uraro Cookies
In the charming province of Bataan, where heritage and tradition blend like the perfect cookie dough, Uraro cookies have been delighting families for generations. These special cookies, known for their melt-in-your-mouth magic, trace their roots to the resourceful hands of our ancestors who discovered the unique properties of arrowroot, a local root crop that grows abundantly in our fertile Philippine soil.
Back in the day, local bakers noticed something special about arrowroot flour - when baked just right, it created cookies that would dissolve gracefully in your mouth, unlike anything made with regular flour. This wasn't just any cookie; it was a discovery that would become a cornerstone of Filipino merienda culture. The bakers of Bataan, particularly in Balanga City, perfected this recipe using duck eggs from local farms, giving the cookies their signature rich taste and delicate texture.
What makes these cookies truly special is their connection to Filipino family life. Walk through the historic streets of Balanga, and you'll find decades-old bakeries where the same families have been pressing these cookies by hand for three or four generations. The recipe has been passed down from lola to mother to daughter, each adding their own touch while keeping the traditional technique alive. These bakeries become busier during fiestas and holidays, with locals and tourists alike lining up to buy boxes of Uraro as pasalubong.
Today, Uraro cookies aren't just a snack - they're a proud symbol of Bataan's culinary heritage. Whether enjoyed with afternoon coffee, given as gifts, or savored during family gatherings, these humble cookies continue to bring joy to Filipinos everywhere. While modern bakeries might use machines now, many still swear by the traditional method: mixing the dough by hand, using local duck eggs, and baking at just the right temperature to achieve that perfect melt-in-your-mouth consistency.
The best part? These cookies are naturally gluten-free, making them a treat that everyone can enjoy. As more people discover the joy of baking at home, Uraro cookies represent not just a taste of Bataan, but a piece of Filipino ingenuity and love that you can recreate in your own kitchen. Whether you're a seasoned baker or just starting out, making Uraro cookies is like keeping a piece of our sweet heritage alive, one cookie at a time.
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