Ingredients
1 3/4 c. (210 g.) all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 large egg, room temperature
1/2 c. (1 stick) unsalted butter, melted, cooled
1/4 c. (55 g.) light brown sugar, packed
1 1/2 c. (300 g.) granulated sugar, divided
1/2 c. (150 g.) ube halaya
3 tsp. ube extract, such as McCormick
1 c. (115 g.) confectioners' sugar
Directions
1
Preheat oven to 350°. In a medium bowl, whisk flour, baking powder, and salt.
2
In a large bowl, whisk egg, butter, brown sugar, and 1/2 cup granulated sugar. Add ube halaya and ube extract and whisk until fully incorporated.
3
Add dry ingredients to ube mixture. Using a flexible spatula, mix until dry ingredients are incorporated and dough is shiny, about 30 seconds.
4
Cover bowl with plastic wrap and refrigerate at least 1 hour or up to 1 day.
5
In 2 separate shallow bowls, place confectioners' sugar and remaining 1 cup granulated sugar. Scoop 20 (2-tablespoon; 35-gram) portions and roll dough into balls. Working with a few at a time, roll in granulated sugar, then in confectioners' sugar. Arrange 10 balls between 2 parchment-lined sheets (5 each), spacing 2" apart.
6
Bake cookies until edges begin to set but center is still slightly soft, 9 to 11 minutes.
7
Let cool 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.