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Ube Snickerdoodles

The classic soft, chewy snickerdoodles meets purple yam in these delightful Ube Snickerdooles. When you need a quick, easy recipe for cookies this is the one to try, whether you're a beginner or a pro. The popular buttery cookie transforms to an ube,-flavored, sweet snickerdoodle, with the cinnamon-sugar sprinkled all over. This is an Asian in America recipe blogpost by Elizabeth Ann Quirino, inspired by a recipe from Cookiepedia by Stacey Adimondo.
This recipe makes about 20 large cookies.
Cook Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American, Asian, Filipino
Keyword: Ube Snickerdoodle
Servings: 6 people
Calories: 248kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Electric stand mixer
  • Large mixing bowls
  • Large Cookie Sheets


  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup unsalted butter, softened at room temperature
  • ½ cup + 2 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 1 whole egg
  • 1 Tablespoon & 1 teaspoon ube extract

For rolling the cookies

  • ¼ cup sugar
  • 3 teaspoons cinnamon powder


  • Preheat the oven to 350 F.
    Line 2 cookie sheets with parchment paper. Set aside.
  • In a bowl combine the flour, cream of tartar, baking soda, and salt. Whisk together. Set aside.
    In the large mixing bowl used with the electric mixer, add the butter and both sugars. Cream the butter and sugar at medium speed for about 5 minutes till light and fluffy.
    Add the egg. Mix well.
  • In two batches, add half of the flour first. Then add and incorporate the second batch of flour, Combine well.
    Add the ube extract. Incorporate well at medium speed till the entire cookie dough is purple-colored.
  • Separately, in a small bowl, mix together the cinnamon and brown sugar.
    Take the cookie dough, and shape them into balls, about 1-inch size in diameter.
    Roll the round balls of cookie dough into the cinnamon-sugar mixture. Then place each ball on the cookie sheet, at least 2 inches apart.
  • Bake the cookies in a preheated oven of 350 F, for 10 minutes.
    When done, remove from the oven, and transfer each cookie to a baking rack to cool.
    When cookies have cooled, store them in airtight containers.

Cook's comments:

  • For this recipe, I used the McCormick Ube artificial flavor extract, which has the same sweetness and color as real purple yam. This is a ready-to-use liquid flavoring often used for baking. Here in the States, you can find them at Asian markets or online sources that sell Filipino or Asian ingredients.


Serving: 100g | Calories: 248kcal | Carbohydrates: 59g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 82mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg