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Vibrant Ube Purple Cookies — Made with Natural Purple Food Coloring (Water-Soluble Extract)

Vibrant Ube Purple Cookies — Made with Natural Purple Food Coloring (Water-Soluble Extract)

Dolce Flav

Servings

24

Prep Time

20 minutes

Cook Time

12 minutes

Category

Natural Purple Food Coloring - Water Soluble

These soft, chewy purple cookies combine a buttery cookie base with natural purple food coloring and optional ube for authentic flavor; the dough is mixed until just combined, studded with white chocolate, chilled briefly (optional) for thicker cookies, then scooped and baked until the edges set and centers remain soft — finish by pressing a few extra chips on top for a bakery look. Using a water-soluble natural purple extract gives vivid, stable color while preserving texture when added sparingly and balanced with dry ingredients.

Ingredients

  • 1 cup (227 g) unsalted butter, softened

  • 1 cup (200 g) granulated sugar

  • ¾ cup (150 g) packed light brown sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • 2 cups (250 g) all-purpose flour, spooned & leveled

  • 1 tsp baking soda

  • ½ tsp fine sea salt

  • 2 tbsp ube powder or 3 tbsp ube jam (ube halaya) — optional for authentic ube flavor

  • 1–2 tsp Natural Purple Food Coloring — Water-Soluble Extract

  • 1½ cups white chocolate chips or chunks (or mix milk/white chips)

  • Optional: 1 tbsp cornstarch (for a softer, thicker cookie)

Directions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

  2. In a medium bowl whisk flour, baking soda, salt (and cornstarch if using). Set aside.

  3. In a large bowl, cream butter and both sugars until light and fluffy (about 2–3 minutes).

  4. Add eggs one at a time, beating briefly after each; add vanilla and mix until combined.

  5. Add ube powder or 1–2 tbsp ube jam (if using) and mix to combine. Then add 1 teaspoon Natural Purple Food Coloring extract; mix and evaluate color — add up to 1 more teaspoon for a deeper hue.

  6. Gradually fold dry ingredients into wet until just combined; do not overmix. Fold in white chocolate chips.

  7. For thicker cookies, chill dough 15–30 minutes; otherwise scoop immediately. Use a 1.5 Tbsp cookie scoop and place dough 2 inches apart on prepared sheets.

  8. Bake 10–12 minutes, until edges are set and centers look slightly underbaked — centers will firm as they cool. For crinkly tops or extra shine, bake 9–10 minutes.

  9. Remove to a cooling rack after 2 minutes on the sheet and press a few extra chips into the warm tops for presentation. Cool completely before storing.

  10. Store airtight at room temperature up to 4 days, or freeze dough balls for up to 3 months.