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.
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
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
Traditional Serving Suggestions
- Serve with hot tea or coffee (Mainit na Tsaa o Kape)
- Perfect for merienda (afternoon snack)
- Include in holiday cookie boxes
- Serve on special occasions like fiestas
- Pair with tsokolate (Filipino hot chocolate)
Troubleshooting
- Dough too stiff:
- Add milk 1 teaspoon at a time
- Ensure butter is properly melted but not hot
- Cookies won’t stick to sheet:
- Make sure baking sheet is cold
- Clean sheet between batches
- Cookies too crumbly:
- Check flour measurement
- Ensure proper egg size
- Don’t overbake
Ingredient Alternatives
- Duck Egg: 1 large chicken egg + 1 yolk
- Butter: Vegan butter or traditional pork lard
- Powdered Sugar: Super fine caster sugar
- Milk: Any plant-based milk
Storage & Reheating
- Store in airtight container at room temperature
- Keeps fresh for up to 1 week
- Add silica gel packet to maintain crispness
- Do not refrigerate
- No reheating needed
Variations
- Traditional Style
- Use pork lard instead of butter
- Add pandan essence for flavor
- Modern Twist
- Dip in dark chocolate
- Add calamansi zest
- Dust with ube powder
- Special Occasion
- Add edible gold dust
- Press special designs
- Package in traditional banana leaves
Frequently Asked Questions (FAQs)
Q: Can I make these without a cookie press? A: Yes! You can roll the dough and cut with cookie cutters, though the texture may vary slightly. Q: Why use arrowroot flour? A: Arrowroot flour (Uraro) gives the authentic melt-in-your-mouth texture and makes them naturally gluten-free. Q: How do I know when they’re done? A: Cookies should be set but still pale, with minimal to no color change. Q: Can I freeze the dough? A: Yes, wrap tightly and freeze for up to 1 month. Thaw in refrigerator before using. Q: Why are my cookies spreading? A: This usually means the dough is too wet or the baking sheet is warm. Chill the sheet and adjust milk content.
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.
