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  • Writer's pictureErin

Purple Crinkle Cookies

Hungry for more? This recipe was featured in a podcast episode!


Purple crinkle cookies with a white powdered sugar coating on a parchment lined baking sheet

These crinkle cookies are light and fluffy. Not too sweet, they make the perfect lunchbox addition. Heads up: the cookie dough is easiest to work with when you chill it overnight. But if you forget, I've got a recommendation to get these babies made in a day!

Prep Time: 30 min

Additional: 2-4 hr cooling or overnight

Cook time: 10 min

Yield: 3 dozen cookies


  • 2 cup all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup sugar

  • 1 cup purple jam (recipe over here)

  • 1/2 cup sunflower oil

  • 2 eggs

  • 2 tsp ube extract

  • 1 cup powdered sugar


  1. In a large mixing bowl, combine the flour, baking powder and salt. Set aside.

  2. Using an electric mixer, in a separate large bowl, mix together sugar, jam and oil until homogeneous. Add in the eggs and ube extract and stir until combined.

  3. Add in your dry ingredients, in thirds, mixing until no flour remains after each addition. Transfer the dough to and air-tight container and cool in the refrigerator for 4 hr or overnight.

  4. When you are ready to start baking, pre-heat your oven to 350F and line a couple of baking sheets with parchment paper.

  5. Measure out the powdered sugar into a large bowl. Use a cookie scoop to portion the dough and roll in your hands to form a ball. Place the dough balls in the powdered sugar and coat completely with sugar. Place the ball on your prepared baking sheets about 1-inch apart.

  6. Bake for 10-13 min or until they crack on top and don't look shiny anymore. Allow the cookies to cool on the pan for 5 min after you take them out of the oven. Then transfer them to a wire rack to cool completely.

  7. Try not to eat them all immediately.

Zhuzh it up!

  • If you've forgotten about the overnight cooling of the dough (like I do almost EVERY time!) and you NEED these cookies by end of day, I recommend the following: Place the dough in the freezer for 2 hr. Between batches, keep the dough cool in the fridge and clean your cookie scoop.

  • If you like making cookies often, it is totally worth it to invest in a cookie scoop. It makes measuring out the dough more consistent and you get a more evenly cooked batch of cookies. It also speeds up the process and keeps you cleaner!

This amazing recipe was written by Jolina. Find it on the Unlikely Baker Website:


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