Ube Oreos
Why stick with normal Oreos when you can have Ube Oreos? This classic cookie got a new look and flavor with the addition of our favorite ingredient, ube! The purple color and ube taste makes this such a unique cookie to bake.
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My obsession for America’s Favorite Cookie has taken me to pursue making them myself. After watching one of my favorite bakers, Claire Saffitz, make her version of Gourmet Oreos, and being inspired by King Arthur Flour’s Faux-Reos recipe, I decided to try it myself! I loved the black cocoa version, but the ube extract in my pantry enticed me to try something different.
I shared these with a few of my friends and family, and they even preferred these Ube Oreos to the “classic” recipe! And what’s not to love about these? The ube flavor is a complex vanilla meets coconut taste, and the vanilla buttercream has the same texture as an Oreo filling, but a much more pleasant aftertaste and mouthfeel. While I don’t have a cookie press to make these into more decorative looking cookies, I love the sheen they have!
Tips on making homemade ube oreos
In order to deal with the extremely soft cookie dough, you should do a few things:
- Refrigerate the dough for at least 15 minutes. This will make the dough much easier to scoop and roll into balls. While it is possible to roll the dough into balls, I found that the heat from my hands caused the butter to melt a little.
- Use parchment paper (I like using this one). Once the balls are made, you can sandwich them in between a small square of parchment and squish it down with a heavy bottomed glass into your cookie disks. The parchment paper peels off nicely and you won’t have to use more flour to prevent sticking.
- Make sure the thickness of your cookies are at least 3/16″. I found that any thinner, and the oreos were too crisp and browned too much.
- Timing is everything. Test your oven with one or two cookies. I found that mine baked in exactly 10 minutes for perfectly purple colored cookies. They have a nice soft snap and chew. For slightly more crispy cookies, 12-14 minutes works, but some of them had a slight brown tinge on the edges.
- The filling doesn’t have to stop at just vanilla buttercream, you can also try using our homemade ube halaya jam for double ube flavor!
After making these, maybe you’ll want to also try some of our other ube recipes?
Easy Mini Biscoff Ube Cheesecakes
Double Chocolate Ube Cheesecake Swirled Brownies
Better Than Bakery Ube Pandesal
Let us know how this recipe turned out. You can comment below or contact us on Instagram or Facebook! We’d love to hear from you. Use #casacreatures and tag us in your creations!
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Ube Oreos
Equipment
- medium and large mixing bowl
- stand mixer or hand mixer
- parchment paper
- glass
- baking sheet
Ingredients
Ube Cookies
- 1 cup +2 tablespoons granulated sugar
- 3/4 cup butter softened
- 1/2 teaspoon salt
- 1/2 teaspoon ube extract
- 1 large egg room temperature
- 1 tablespoon cold water
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
Cookie Filling
- 2 1/2 cups confectioners sugar
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
- Preheat oven to 325F. Line your baking sheet with parchment paper.
- In a medium sized mixing bowl, beat butter, sugar, salt together until well incorporated and butter is light and fluffy.
- Beat in egg, water, vanilla, ube extract. Then add flour and mix until mixed together. Dough will be stiff.
- Refrigerate dough for 15 minutes. Then take 2 teaspoons of dough and roll into a ball. Repeat. Place the dough balls onto your baking sheets, leaving 2" space between them.
- Place a small square of parchment paper on top of the ball and use a flat bottomed glass to squish the cookies to 3/16" thick.
- Bake the cookies for 10 minutes. If more crispy cookies are wanted, you can bake up to 14 minutes. Cool them on a rack or on the pan.
- Make the filling while the cookies cool down. Beat the sugar, butter, and vanilla extract together until mixture is light, fluffy, and color is white.
- Add the cold water and beat until smooth and spreadable. Mixture will be stiff, but can be flattened between two cookies.
- To fill the cookies, take a heaping teaspoon of filling and place into the middle of one cookie. Place another cookie on top and gently squeeze until filling is distributed evenly.
The dough had a strong flour taste and had little to no ube flavor. The filling was ok. I wouldn’t compare it to an Oreo but it’s definitely a sugar cookie cakester with vanilla buttercream.