Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (agirlandaspoon.com).
a little bit about the recipe
These fun (and easy!) purple crinkle cookies get their vibrant color naturally from purple sweet potato powder. They’re the perfect balance of cakey and fudgy with a slightly crisp exterior. The googly eyes are made from a simple sugar cookie icing and can be any color combination you like. I used purple sweet potato and matcha for the eyeballs, with black cacao for the pupils.
Purple sweet potato also adds a delicate nuttiness that pairs beautifully with the cookies’ sweet vanilla flavor, reminding me of the ube flavors I grew up with.
(These cookies are also delicious with chocolate chips added in!)
SPECIAL EQUIPMENT:
electric mixer, piping bags
ACTIVE: 30m
INACTIVE: 3h
TOTAL: 3h 30m
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directions
Make the Cookies
In a large bowl, beat the sugar, oil, and purple sweet potato powder together until well combined. Add the eggs, vanilla essence, and vinegar, and beat until smooth.
Sift in the flour, baking powder, and salt. Mix with a sturdy spoon or spatula until just combined. Cover and refrigerate for at least 3 hours, or overnight, to allow the dough to firm up.
When ready to bake, preheat the oven to 350℉. Line two large baking sheets with parchment paper.
Scoop the chilled dough into 2-3 tablespoon portions and arrange on the prepared baking sheets, leaving about 2 inches between each cookie. Keep any remaining dough refrigerated until ready to bake.
Bake for 12-14 minutes, or until the edges are set and the centers are still soft but no longer look wet or raw.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Googly-Eye Icing
In a small bowl, mix the powdered sugar, your choice of syrup, and 1 tablespoon of milk until smooth. The icing should be thick but pipeable, flowing slowly while holding its shape without spreading. If it’s too thick, add more milk a few drops at a time until you reach the desired consistency.
Divide the icing into separate bowls, depending on how many colors you’d like to make:
White: Leave icing uncolored
Purple, green, black: Add ½ teaspoon of the desired natural food color at a time, mixing until you achieve your preferred shade
If the icing becomes too thick after adding the powders, add a drop or two of milk.
Transfer each icing color into a piping bag and seal.
Decorate the Cookies
Once the cookies have cooled completely, snip a tiny opening at the tip of each piping bag.
To create the eyeballs, hold the piping bag straight over the cookie, just above the surface. Gently squeeze until the icing forms a rounded dot and repeat with different colors and sizes to create a playful, mismatched look.
Allow the eyeballs to set briefly before adding the pupils. Using the same piping technique, add a small dot of black icing to each eye.
Leave the decorated cookies at room temperature until the icing has set.
expiry
Store cookies in an airtight container at room temperature for up to 3 days. Allow the icing to completely dry before storing, and avoid stacking to protect the googly eyes.
tips
Adjusting the color: The amount of purple sweet potato powder determines the intensity of the color. You can experiment with slightly more or less powder. Keep in mind that the powder adds starch to the recipe, so adjusting the amount of flour may help compensate
trauma
No piping bags? Use a small sandwich bag with one corner snipped off, or roll parchment into a piping cone. For even wonkier eyes, you can spoon small dots of icing on the cookies and use a toothpick to add the pupils.
