Large, Thick, Chewy Bakery Size Ube Cookies
BakeryStyle Ube Cookies (Better than Crumbl!) If you’ve ever bitten into a Crumbl cookie and thought, “Wow, this is good… but it could be even better!” welcome to your next baking obsession. These giant ube cookies are soft in the middle, chewy on the edges, and packed with bold ube flavor.
With their gorgeous purple hue and indulgent texture, they taste like a dreamy mash-up of a brownie and a cookie, only better. And yes, they’re even better than Crumbl’s. Here’s why: more ube, richer texture, and no cloying sweetness. Just a perfect balance of earthy, nutty ube flavor wrapped in a decadent, bakery-style cookie.
The Secret Behind Bakery-Size Ube Cookies: Do you dream of sinking your teeth into a thick, chewy ube cookie that rivals those from your favorite bakery? Well, get ready to make that dream a reality with our secret recipe for bakery-size ube cookies! This recipe blog post will show you how to choose the perfect ube extract, achieve those delicious cookies, and even make your own ube-flavored sugar and purple sprinkles. Get ready to impress your loved ones with your newfound baking skills!
How to Make Ube Cookies
At your next luau, surprise your guests with a giant chewy ube cookie that’s as vibrant as it is delicious. With its deep purple hue and rich, nutty flavor, this oversized treat brings a fun, tropical twist to traditional desserts. Made with creamy ube halaya and just the right amount of chew, the cookie offers a perfect balance of sweetness and texture that pairs beautifully with fruity cocktails or a scoop of coconut ice cream. Serve it warm in the center of the dessert table for a colorful showstopper that’ll have everyone coming back for seconds. Ready to make your luau unforgettable? This ube cookie is the way to go.
DELICIOUS UBE COOKIE INGREDIENTS LIST- full printable recipe below in recipe card
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups ube sugar (instructions below)
- 2 large eggs
- 2 tablespoons ube flavoring
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
HOW TO MAKE UBE COOKIES
- Line 2 cookie sheets with parchment paper and set aside.
- Add the 2 cups of sugar and one teaspoon of ube flavor to a medium bowl. Press the ube flavoring into the sugar using the back of a spoon. Continue mixing until the sugar turns purple and no white sugar remains. Set aside.
- Add the shortening, butter, cream cheese, ube sugar, eggs, and ube flavoring to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add the dry ingredients to the wet ingredients and blend until well combined.
- Divide the dough into 14 equal-sized balls, each weighing approximately 3.6 ounces.
- Place seven balls on each prepared cookie sheet and refrigerate for 2½ hours.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely.
What is Ube?
When creating bakery-size ube cookies, the key is to start with the right ube extract. This essential ingredient will provide the vibrant color and distinct flavor that make these cookies so irresistible. I recommend the Butterfly brand (pictured above), which is packed with delicious Ube flavor. CLICK HERE FOR THE EXTRACT→Ube Extract by Butterfly 2 ounce
Ube (pronounced “OO-beh”), also known as purple yam, is a vibrant purple root vegetable commonly used in Filipino cuisine. Its naturally sweet and nutty flavor makes it a popular ingredient in desserts, including cakes, ice cream, and cookies. Ube not only lends its striking purple hue to baked goods but also adds a unique taste that sets it apart from more common flavors. Understanding the distinct characteristics of ube is essential for creating bakery-sized cookies that are not only visually stunning but also deliciously different. This knowledge will be especially important as we incorporate ube flavor into our sugar. I think it’s more of a vanilla coconut flavor, like eating a baked coconut macaroon. It’s a unique flavor and very delicious.
HOW TO MAKE UBE-FLAVORED SUGAR
To infuse our sugar with the delightful taste of ube, we need to create a simple yet flavorful blend. Combine the granulated sugar with ube extract in a mixing bowl using the back of a spoon. The powder’s vibrant purple will gradually turn the sugar into a visually appealing shade. Mix the ingredients thoroughly, making sure the ube extract is evenly distributed throughout the sugar. This step is crucial in ensuring that every bite of your bakery-sized ube cookies is bursting with that distinct ube flavor.
HOW TO MAKE UBE-FLAVORED SPRINKLES
To make purple sprinkles using ube extract, add a few TINY drops of ube extract to a small bowl of coarse sugar sprinkles. Stir the mixture well until the sugar takes on a vibrant purple hue. You can adjust the color intensity by adding more or less extract to achieve your desired shade of purple. Once your purple sprinkles are ready, you can sprinkle them generously over your bakery-sized ube cookies for an extra burst of flavor and visual appeal. This simple addition will elevate your cookies to a new level, making them irresistible to anyone who takes a bite. The light purple color of the vanilla glaze pairs beautifully with the dark sugar sprinkles. Set aside to dry.
HOW TO MAKE LIGHT PURPLE VANILLA GLAZE USING UBE EXTRACT
- Add powdered sugar, vanilla, and water to a medium bowl.
- Whisk until the sugar is fully dissolved and there are no lumps.
- Dip the end of a wooden toothpick into the ube flavoring and stroke the icing with it. Mix to combine the color with the sugar glaze. Dip the toothpick into the ube flavoring again and add it to the glaze.
Bringing it all Together
Transfer the cooled cookies to a wire cooling rack and place a piece of wax paper or parchment paper under each rack. Dip the cooled cookies in ube vanilla glaze. NOTE: The paper under the racks is there to catch any glaze that might drip off the cookies. While the glaze is still wet, sprinkle with purple sugar.
The Importance of Each Ingredient: Tips and Tricks
Each ingredient in an ube cookie plays a key role in achieving the perfect balance of texture, flavor, and structure:
- SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter. As a result, recipes that use shortening tend to produce an end product that rises slightly higher, retains its shape during baking, and has a softer or lighter interior texture.
- UNSALTED BUTTER: For flavor, a little fat and a tiny bit of liquid.
- CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
- BAKING POWER: Baking soda can make cookies crisper, but we want thick, soft cookies, so omit it and use baking powder.
- HANDLING THE DOUGH: When forming the cookie ball, avoid pressing the dough together too tightly. Try to keep it airy. Press it together just enough to hold.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
THE SECRET BEHIND GETTING THE MOST FLAVOR OUT OF YOUR UBE COOKIES
The secret to getting the most flavor out of your Ube cookies lies in patience, letting the cookies rest overnight. As they sit, the ube extract has time to fully infuse the dough, deepening the ube flavor and allowing it to mellow and intensify throughout the cookie. This resting period also allows the cookie’s texture to settle, becoming even chewier and more cohesive. By the next day, what was already a delicious treat becomes a boldly flavored, aromatic cookie with a rich ube essence in every bite. It’s a simple step that makes a big difference—and well worth the wait.
What Makes These Cookies Bakery-Worthy? Secrets Revealed
- Size – These aren’t your average cookies. They’re thick, oversized, and satisfying—perfect for wrapping up individually or stacking in a jar for a gift.
- Texture – A beautiful balance of crisp edges, a soft, chewy center, and a crunchy sugar topping.
- Flavor – We’re transforming a simple sugar cookie recipe into a ube lover’s dream by adding Ube extract.
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
BUTTER VS MARGARINE
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
Can This Recipe Make Smaller Cookies?
This recipe is designed to yield 14 large, thick, gooey cookies, similar to those at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. (Optional) Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
CAN UBE COOKIE DOUGH BE MADE IN ADVANCE?
YES! You can easily make this dough ahead of time and store it in the refrigerator or freezer.
REFRIGERATOR: The sugar cookie dough can be refrigerated for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before storing them in a freezer bag. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
STORING BAKED COOKIES ON THE COUNTER: Before placing the cookies in an airtight container, ensure the glaze has hardened. This step should only take about 30 minutes. The cookies will stay fresh and chewy in a cool kitchen for at least a week. With some care and attention, your bakery-sized ube cookies will stay irresistibly delicious for days. So indulge in these delightful treats, knowing each bite will be a burst of citrusy goodness.
MORE THICK BAKERY-SIZE COOKIE RECIPES
If you’re a fan of those ultra-thick, bakery-style cookies that are crispy on the edges and irresistibly soft in the center, this list of recipes is for you. From classic chocolate chip and decadent double chocolate to unique flavors like red velvet, peanut butter cup, and even carrot cake, each cookie is crafted to deliver that over-the-top, fresh-from-the-bakery experience. These recipes focus on bold flavors, rich textures, and that signature oversized look that makes every bite feel like a special treat. Perfect for parties, gifts, or simply indulging your inner cookie lover, this collection has something for every craving.
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These bakery-style ube cookies are thick, chewy, and absolutely addictive. Once you try them, you may never go back to Crumbl again and your friends will definitely be asking for the recipe. Try them out and let me know how they turn out! Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Large, Thick, Chewy, Bakery Style Ube Cookies
Ingredients
For the Ube Cookie Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups ube sugar (instructions below includes an additional teaspoon of ube flavoring)
- 2 large eggs
- 2 tablespoons ube flavoring
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
For the Vanilla Glaze:
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons water
- Optional purple color glaze (instructions below)
For the Ube Sugar Sprinkles:
- ½ cup coarse sugar sprinkles
- 2 tiny drops of ube flavoring
Instructions
How to make Ube Flavored Sugar and Ube Sugar Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the 2 cups of sugar and one teaspoon of ube flavor to a medium bowl. Press the ube flavoring into the sugar using the back of a spoon. Continue mixing until the sugar turns purple and no white sugar remains. Set aside.
- Add the shortening, butter, cream cheese, ube sugar, eggs, and ube flavoring to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add the dry ingredients to the wet ingredients and blend until well combined.
- Divide the dough into 14 equal-sized balls, each weighing approximately 3.6 ounces.
- Place seven balls on each prepared cookie sheet and refrigerate for 2½ hours.
- Preheat the oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely.
- Transfer the cooled cookies to a wire cooling rack and place a piece of wax or parchment paper under each rack. Dip the cooled cookies in ube glaze. NOTE: The paper under the racks is there to catch any glaze that might drip off the cookies. While the glaze is still wet, sprinkle the purple sugar over each cookie. *LOOK BELOW IN NOTES FOR MY NUMBER ONE TIP
How to Make Ube Sugar Sprinkles:
- Pour coarse sugar sprinkles into a small bowl. Add 2 tiny drops of the ube flavoring to the sugar. Use a spoon to coat the sugar with the ube. Set aside to dry.
For the Vanilla Glaze
- Add powdered sugar, vanilla, and water to a medium bowl.
- Whisk until the sugar is fully dissolved and there are no lumps.
- Dip the end of a wooden toothpick into the ube flavoring and stroke the icing with it. Mix to combine the color with the sugar glaze. Dip the toothpick into the ube flavoring again and add it to the glaze.
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Notes
THE SECRET BEHIND GETTING THE MOST FLAVOR OUT OF YOUR UBE COOKIES
The secret to getting the most flavor out of your Ube cookies lies in patience, letting the cookies rest overnight. As they sit, the flavor from the ube extract has time to fully infuse the dough, deepening the ube flavor and allowing it to mellow and intensify throughout the cookie. This resting period also allows the cookie’s texture to settle, becoming even chewier and more cohesive. By the next day, what was already a delicious treat becomes a boldly flavored, aromatic cookie with a rich ube essence in every bite. It’s a simple step that makes a big difference—and well worth the wait.
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Is the ube flavoring listed in the ingredients what’s added to the sugar or is it in addition to? If it’s in addition to how much ube flavoring do you add to the 2 cups of sugar? Thanks!!
Hi Jenny, To make the ube sugar 1 teaspoon of the ube flavoring is added. That is separate from the flavoring added to the cookie dough and the sprinkles. You’ll find the instructions for the ube sugar at step 2 in the instructions. I hope this helps 💜Sheryl