Chewy Ube Crinkle Cookies

For the cookies:

• ½ cup salted butter, browned and cooled

• 1 cup granulated sugar

• ½ cup packed light brown sugar

• 2 large eggs + 1 egg yolk

• 1 tablespoon ube extract

• ½ teaspoon vanilla extract

• 1¾ cups all-purpose flour

• ¼ cup glutinous rice flour

• 2 teaspoons baking powder

For the coating:

• ½ cup granulated sugar

• 1 cup powdered sugar

1. Make the cookies: To the bowl of a stand mixer fitted with a paddle attachment, add butter, granulated sugar, and light brown sugar. Beat on medium-high speed until light and fluffy.

2. Add eggs, yolk, ube extract, and vanilla extract. Mix again until well-combined.

3. In a small bowl, whisk together both flours, baking powder, and salt. 

4. Slowly add the dry ingredients into the wet, mixing on low speed, until just combined. Dough will be soft.

5. Cover the bowl and chill in the refrigerator for at least 1 hour.

6. Preheat oven to 350℉. Line a baking tray with parchment paper.

7. Make the coating: Add granulated sugar into a small bowl and the powdered sugar to a separate small bowl.

8. Scoop 2 tablespoons of dough into a ball. First roll the dough in the granulated sugar then in the powdered sugar. Coat generously.

9. Place the dough onto the prepared baking tray, spacing each about 2-inches apart.

10. Bake the cookies for 11-13 minutes, or until the edges are set and the center is slightly soft.

11. Allow the cookies to cool on the tray for 5 minutes then cool completely on a wire rack.