Name: Ube Milk Crinkles
Total time: 45 minutes (plus 3 hours 15 minutes for chilling)
Yield: Makes about 20
Ingredients: 1¼ cups (156 g) all-purpose flour, plus extra for dusting; 1 tsp. baking powder; ¼ tsp. kosher salt; 1 stick (113 g) unsalted butter, melted and cooled completely; ⅔ cup (133 g) granulated sugar, plus extra for rolling; ½ cup (124 g) ube halaya, at room temperature; 1 Tbsp. (7 g) malted milk powder; 1 large egg, at room temperature; 1 tsp. ube paste; 75 g white chocolate, finely chopped (about ⅓ cup)

Ube milk crinkle cookies from cookbook Sugarcane

Photo by Linda Xiao

Goldilocks, a beloved Philippine bakery with several Stateside outposts, refers to ube crinkles as a “classic-in-the-making.” It’s not a traditional cookie with a long-standing history (neither my mom nor my Lola ate them growing up), but nonetheless, they’re here to stay.

These have a crispy crackly exterior and fudgy middles, owing to melted butter and just enough flour to pull the dough together. Instead of powdered sugar, the tops are painted with melted white chocolate, which I know gets a lot of flak for not really being chocolate. In reality, it probably shouldn’t even be thought of that way. It’s more like milk in a solid form. And it adds a cozy lingering dairy flavor to these cookies. Not to mention, it creates a striking two-tone crinkle effect. Combined with the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

Recipe notes

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