Filipino Ube Tea Cookies (Ube Shortbread Cookies)
A traditional Filipino shortbread cookie made with pure ube (purple yam) powder, these delicate tea cookies feature a melt-in-your-mouth texture and natural purple hue. Unlike commercial versions that rely on artificial flavors and spices, these cookies showcase the subtle, earthy sweetness of real ube complemented by coconut milk powder, offering an authentic taste of Filipino merienda in a convenient, bite-sized form.
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
Nutrition
Calories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gCholesterol: 7mgSodium: 10mgPotassium: 1mgFiber: 1gSugar: 3gVitamin A: 0.03IUVitamin C: 0.001mgCalcium: 0.2mgIron: 0.05mg
Tried this recipe?Let us know how it was!