Ingredients

Crinkle cookies

• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup granulated white sugar
• ⅛ cup vegetable oil
• 2 tsp ube flavoring
• 1 medium egg

Coating

• ½ cup powdered sugar

Cream cheese frosting

• ½ cup cream cheese
• ¼ cup butter
• ¼ cup powdered sugar

Instructions

• In a mixing bowl sift the dry ingredients (flour, baking powder, and salt) then set aside. ½ tsp baking powder,¼ tsp salt
• In a different bowl add the egg, sugar, vegetable oil, and ube flavoring. Whisk until completely incorporated. ½ cup granulated white sugar,⅛ cup vegetable oil,2 tsp ube flavoring,1 medium egg
• Add the dry ingredients to the wet ingredients. Carefully fold with a rubber spatula until there are no more traces of flour. NOTE: Don’t mix too much or else your cookie will come out hard.
• Chill the dough for at least 30 minutes or overnight in the refrigerator. While resting the batter you can make the cream cheese filling.

Making the cream cheese filling

• In a bowl, place the softened butter then whisks until creamy and light in color.
• Add the cream cheese then whisk again until fluffy. Tip in the powder sugar gradually while whisking until well incorporated.
• Transfer in a piping bag and set aside.½ cup cream cheese,¼ cup butter,¼ cup powdered sugar

Making the red velvet crinkles

• Prepare baking sheets with parchment paper lining.
• Preheat the oven at 180°C or 350°F
• Remove dough from the refrigerator and prepare powdered sugar in a bowl.
• Scoop dough with ice cream scoop or oiled hands, shape into medium balls (approximately 1-2 tbsp).
• Roll cookie dough balls into powdered sugar and evenly coat. Transfer to the parchment paper-lined baking sheets, then bake in preheated oven for 9 – 10 minutes. ½ cup powdered sugar
• Allow resting on cookie sheet for several minutes then transfer to a wire rack to cool completely. When cool to touch, spread cream cheese frosting on one cookie and top with another. Bon appetit!