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Ube Heart Thumbprint Cookies Recipe (with Video)

Pastry, Dessert, Vegetarian

Discover our Ube Heart Thumbprint Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 11min


Dry Ingredients
- 1.5 c all-purpose flour
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, softened; 1 stick/8 tbsp
- 0.125 c Granulated sugar, see step 1!
- 1 Egg, room temperature
- 1 tsp ube extract
- 0.25 c mashed ube or ube halaya
For the Coconut Ganache
- 4 tbsp white chocolate chips
- 1.5 tbsp Coconut milk, 21 g
- 0.25 tsp coconut extract
- 0.25 tsp ube extract
For Rolling (optional)
- 2 tbsp unsweetened shredded coconut
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For the cookie dough
1. ***If using ube halaya, only use 1/8 c granulated sugar to offset the sweetness. If using mashed ube, use 1/4 c granulated sugar.
2. Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
3. In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the 1/2 c softened butter and 1/8 c - 1/4 c sugar on medium speed until combined. Scrape bottom of bowl.
4. Mix in the egg and 1 tsp ube extract until smooth.
5. Add in the 1/4 c ube halaya or mashed ube, stir until combined.
6. Dump in 1 1/2 c flour and 1/2 tsp salt, mixing until no dry spots remain.
7. Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape it into a very smooth ball, then place onto lined baking tray.
8. Optional: Roll into unsweetened shredded coconut.
9. Place balls about 3-4 inches apart. They will not spread much while baking.
10. Using your thumb, pinky, or thin end of a rubber spatula, press heart indents into the cookie dough balls. The deeper the cavity, the more coconut ganache you'll be able to fit in later on!
11. If the dough cracks on the sides, you can use your fingers to smooth it out.
12. Bake for 11-13 minutes. Cookies should have slightly firm edges and retain their color. They should not be browned.
13. Let cool on pan for about 5-10 minutes, then transfer to wire rack to fully cool.
For the coconut ganache
1. Add the 4 tbsp white chocolate and 1 1/2 tbsp coconut milk into a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave at 10-second intervals, stirring in between, until the chocolate is completely melted.
2. Once smooth, stir in the 1/4 tsp ube and 1/4 tsp coconut extracts.
3. If the ganache seems too liquidy, add in a few pieces of white chocolate chips and melt. If it's too thick, add a splash of coconut milk.
4. Use a small spoon to fill each cavity with ganache. The ganache should start to set within a couple of minutes.
5. Enjoy!
1. Store cookies in an airtight container at room temperature for up to a week.

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