Ube Oreos
Classic Oreos with a modern twist and Filipino flavor!
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.