Step 1: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial for incorporating air, which contributes to the cookies’ soft texture.
Step 2: Beat in the cream cheese until smooth, then add the large egg and ube extract. Mix until just combined. Overmixing at this stage can develop gluten too much, leading to tougher cookies.
Step 3: Stir in the ube halaya until the mixture is uniformly purple and fragrant. Ensure there are no streaks of unmixed halaya. This is where the magic purple color truly comes alive.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these dry ingredients are well combined to ensure even leavening.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Stop as soon as no dry streaks of flour remain. The dough will be soft and slightly sticky.
Step 6: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling is essential for firming up the dough, making it easier to handle, and preventing the cookies from spreading too much during baking.
Step 7: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Prepare a shallow bowl with powdered sugar for rolling.
Step 8: Scoop out dough using a small cookie scoop (about 1.5 tablespoons) and roll it into a ball. Generously roll each ball in powdered sugar, ensuring it’s completely coated. The thick coating is what creates the “crinkle” effect.
Step 9: Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Step 10: Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. They will puff up in the oven and then crinkle as they cool. Do not overbake, or they will lose their signature soft texture.
Step 11: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly. Once cool, store them in an airtight container for up to 3-4 days.