Ube Coffee Shortbread Cookies
If you need a cookie to have with your morning coffee, these ube coffee shortbread cookie are for you. Inspired by neapolitan ice cream, these cookies are filled with ube and espresso flavor separated into beautiful purple, white, and brown layers. In this post, learn how to make these unique Asian inspired cookies.
Servings: 30 cookies
Calories: 118kcal
Ingredients
- 2 ¼ cups all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ tbsp espresso powder
- ½ tsp ube extract
Instructions
- Grease a 9×4 loaf pan with butter and line with parchment paper. Set aside.
- Mix together 2 ¼ cups of all purpose flour, ½ tsp of baking powder, and 1/4 tsp of salt in a bowl. Set aside.
- In a separate bowl, mix together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add 1 egg and 1 tsp of vanilla extract. Mix until combined.
- Combine the dry ingredients from step 2 with the wet ingredients. Mix until just combined and clumps start to appear.
- Divide the dough into 3 equal portions and add each portion to a small bowl. I like to weigh the dough and then divide that number by 3. The total amount should be ~795 grams, and each portion should weigh ~265 grams each.
- Add 1 ½ tbsp of espresso powder to one bowl and ½ tsp of ube extract to another. Mix both dough pieces until the espresso and ube flavor are incorporated well.
- Press the brown espresso dough into the bottom of the prepped loaf pan. It doesn't have to be perfect, but try to get an even layer. Follow with the vanilla dough and then the purple ube dough. Cover and let it cool in the freezer for 1.5 hours.
- Preheat the oven to 350 degrees F (177 degrees C). Prep 2 baking sheets by covering them with parchment paper.
- Once the dough is cooled, lift the dough out of the loaf pan. Release the top and bottom edges using a knife then lift it out using the parchment paper.
- Remove the parchment paper. Cut off the edges so the dough is straight on all sides. The remaining piece of dough should be 7.5 x 3.5 inches. Cut it in half width-wise so you have 2 long pieces that are 7.5 x 1.75 inches. Then slice 1/2 inch pieces from each piece. You should get ~15 cookies each for a total of ~30 cookies.
- Place the cookies on the prepped baking sheets about 1 inch apart and bake for 10-12 minutes.
- Cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Notes
Store cookies an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 30mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 197IU | Calcium: 8mg | Iron: 0.5mg