2 ¼ c. (320 g) all-purpose flour
1 ½ c. (297 g) granulated sugar, plus ⅓ c. (66 g) for rolling
¼ c. (75 g) ube jam (see Note)
8 tbsp. (114 g) unsalted butter, melted
¼ c. (53 g) vegetable oil
2 tsp. ube extract (see Note)
1 tsp. pure vanilla extract
½ c. (57 g) powdered sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, baking powder, baking soda and salt together in bowl.
Whisk 1 ½ (298 grams) cups granulated sugar and ube jam together in large bowl. Whisk in melted butter, oil, egg, ube extract and vanilla until smooth. Stir in flour mixture until just incorporated.
Spread powdered sugar and remaining ⅓ cup (66 grams) granulated sugar in separate shallow dishes. Working with 1 ½ tablespoons dough at a time, roll into balls, then drop in granulated sugar dish. Roll to coat, then transfer to powdered sugar dish. Roll to coat, then space evenly on 2 parchment paper–lined rimmed baking sheets (12 balls per sheet). Using bottom of drinking glass or dry measuring cup, press each ball to ¾‑inch thickness. Using fine-mesh strainer, dust tops of cookies evenly with remaining powdered sugar from shallow dish (about 2 tablespoons per sheet), using all of the sugar.
Bake cookies, 1 sheet at a time, until puffed and cracked and edges are just set, 11 to 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Dining and Cooking