Deliciously Purple: Ube Snickerdoodle Cookies Recipe - Tasty Tango (2024)

Hello foodie friends! Maja here, and I am excited to share with you my latest kitchen experiment: Ube Snickerdoodle Cookies. These gorgeous treats take the traditional snickerdoodle to the next level with the addition of Trader Joe’s Ube Mochi Pancake & Waffle Mix. The result? A stunning deep-purple color with a unique balance of sweet and tangy flavors that will have everyone talking. Plus, the chewy texture from the mochi mix adds an exciting twist to typically crispy snickerdoodles. Trust me, you won’t be able to stop at just one!

As someone with a deep appreciation for cultural foods, this recipe holds special significance to me. Born and raised in Poland, I have always been exposed to dishes that blend traditional flavors with modern techniques. And as someone who now lives in Toronto, a city with a diverse population and some of the best food scenes in the world, I’m always seeking out new recipes and ingredients to incorporate into my cooking. Ube Snickerdoodle Cookies are a prime example of how food can bring people together in unexpected ways.

You might be wondering where this purple yam comes from and how it became a staple ingredient in this recipe. Ube, also known as purple yam, is a popular ingredient in Filipino cuisine, often used in desserts like halo-halo and ube cake. But here’s a surprising tidbit: the Ube Mochi Pancake & Waffle Mix that takes the center stage in this recipe is actually an American creation! The mix was inspired by the traditional Filipino dessert, and Trader Joe’s brought it to the masses, making Ube more widely accessible. It’s amazing to see how food and culture can transcend borders and bring people together.

If you’re looking for a unique twist on the classic snickerdoodle recipe, you’ve come to the right place. With Trader Joe’s Ube Mochi Pancake & Waffle Mix taking center stage, these Ube Snickerdoodle Cookies are definitely a recipe to make when you want a special treat. The mix, made with purple yam (ube), adds an unexpected flavor and color to the cookies, resulting in a stunning deep-purple hue that catches everyone’s eyes. The combination of cinnamon and ube also makes for a unique taste, with a balance of sweet and tangy notes in each bite. Not to mention, the texture is unlike any other cookie, with the chewiness from the mochi mix. These cookies are sure to impress your guests and make for a great conversation starter. The recipe itself is easy to follow, making it a fun activity to do with friends and family. Just mix the wet and dry ingredients, roll the dough into balls and coat them in cinnamon sugar, and bake until golden brown and delicious. Try them warm, or store them for later – if they last that long!

Ingredients:

• Trader Joe’s Ube Mochi Pancake & Waffle Mix – This mix is the star of the recipe, providing the distinct ube flavor and color. It cannot be substituted with other pancake or waffle mixes.
• Butter – Butter gives the cookies richness and flavor. Margarine or a butter substitute can be used if desired.
• Granulated White Sugar – Sugar sweetens the cookies. It is recommended to use granulated white sugar to maintain the cookie’s texture, but other granulated sugars can be used.
• Light Brown Sugar – Brown sugar adds depth of flavor and moisture to the cookies. Dark brown sugar can be used as a substitute.
• Egg – Egg binds the ingredients together to form a dough. It can be substituted with egg replacer for a vegan option.
• All-Purpose Flour – Flour acts as a base and structure for the cookies. Gluten-free flour can be used as a substitute.
• Baking Powder – Baking powder helps the cookies rise and gives them a light texture. It cannot be substituted with baking soda in this recipe.
• Cream of Tartar – Cream of tartar adds tanginess and chewiness to the cookies. It cannot be substituted with any other ingredient.
• Cinnamon – Cinnamon provides the signature coating on the cookies. It can be substituted with other spices, such as cardamom or pumpkin spice, for variety.
• Salt – Salt enhances the flavor of the cookies and balances the sweetness. It cannot be omitted.

Utensils:

• Mixing bowl – A large mixing bowl is necessary for combining the ingredients.
• Whisk or electric mixer – A whisk can be used to mix the ingredients by hand, but an electric mixer will make the process faster and smoother.
• Measuring cups and spoons – Accurate measurements are important for the recipe to turn out correctly.
• Baking sheet – A baking sheet is necessary for shaping and baking the cookies.
• Parchment paper – Parchment paper prevents the cookies from sticking to the baking sheet.
• Wire cooling rack – A cooling rack allows the cookies to cool evenly and prevent them from becoming soggy.

As a dessert lover with Filipino origins, I’m always on the lookout for new ways to incorporate ube, a purple yam that’s popular in the Philippines, into my baking. When I saw Trader Joe’s Ube Mochi Pancake & Waffle Mix at the store, I knew I had to try it. This mix is a game-changer for me, as it adds not only the unmistakable flavor of ube but also a chewy, almost sticky texture that works surprisingly well in cookies. The color is also stunning, with a bright purple hue that’s sure to attract attention. Plus, the mix saves me time by already containing the necessary dry ingredients, so all I need to do is add butter, egg, and a few pantry staples. While I wouldn’t say that this mix is the healthiest option because of its sugar and carb content, I’m willing to indulge for unique treats like these cookies.

Cream of tartar is a curious ingredient that many bakers don’t use very often. It’s actually a byproduct of wine-making that’s been used in baking for centuries. But what does it do, exactly? In this recipe, cream of tartar plays two important roles. First, it activates the baking powder to help the cookies rise and become light and airy. Second, it adds a subtle tanginess to the cookies that contrasts nicely with the sweetness of the cinnamon sugar coating. I’ve found that cream of tartar is often a key ingredient in classic recipes like snickerdoodles and playdough, but it can be hard to find on its own in stores. However, it’s worth it to seek it out, as it gives a unique flavor and texture to baked goods. Fun fact: cream of tartar can also be used to stabilize whipped cream and prevent sugar crystallization in syrups and frostings.

I like to serve my Ube Snickerdoodle Cookies with a hot cup of tea. There’s something about the way the flavors of the cookies blend with the lightness of the tea that makes it a perfect match. I often brew a pot of Earl Grey or a fragrant chai to accompany my cookies. This is a combination that has special meaning to me, as I grew up drinking tea with my family in Poland. Sipping tea and enjoying sweet treats is a treasured memory from my childhood. Sharing these cookies with friends over a warm cup of tea is my way of bringing people together and creating new memories.

There you have it, foodies – my take on Ube Snickerdoodle Cookies. I hope you enjoyed this recipe as much as I did making it. Now it’s your turn – I want to hear from you! Have you tried baking with Ube before? What’s your favorite way to enjoy these cookies? Share your tips, tricks, and feedback in the comments below. Let’s continue the conversation and celebrate the diversity that food brings to our lives!

Here’s the recipe: