Yield:
28 Cookies
Prep Time:
1 – 24 Hours
Cook Time:
9 – 10 Minutes
Category
Desserts
Calories:
170
Carbs:
25.6
Fat:
6.9
Fiber:
0.9
Protein:
1.7
WW Points:
8
ingredients
1 cup butter, room temperature
1 ¼ cup granulated sugar
½ cup unsweetened almond milk
2 eggs
½ teaspoon vanilla extract
1 cup powdered ube
I used this brand.
1 tablespoon ube extract
I used this brand.
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon kosher salt
6 tablespoons granulated sugar, for rolling or
6 tablespoons powdered sugar, for rolling
directions
Step 1:
Sift together the flour, baking powder, baking soda, cream of tartar & salt and set aside. With a hand mixer or in the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add in milk, eggs, vanilla, ube powder & extract and mix until well combined.
Step 2:
Add in the dry ingredients and mix until smooth. Cover bowl with plastic wrap and refrigerate for 1 hour or overnight.
I refrigerated my dough for 24 hours.
Step 3:
Remove the dough from the refrigerator and heat the oven to 350°F.
Step 4:
Line your baking sheet with a silicon baking mat or parchment paper. Add the 6 tablespoons of sugar into a small bowl and set aside. Scoop the dough using this scoop or about a tablespoons worth of dough and transfer to the sugar bowl and toss until coated.
Step 5:
Place cookies on baking sheet about 2 inches apart. Bake for 9 - 10 minutes, or until cracks begin to form on the cookies. You may need to bake these cookies in batches.
Be sure to chill the extra dough in the refrigerator between baking.
Step 6:
Remove the baking sheet from the oven and immediately bang it onto the counter 3 - 5 times. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Jenn's Note: