In a large bowl, combine granulated sugar and canola oil and whisk until well combined.

Add theUbe Halaya and whisk until well combined. Add eggs, one at a time and continue mixing, add in ube extract, violet food coloring and mix well until smooth.

In a separate bowl, sift together all-purpose flour, baking powder and salt. Add the sifted dry ingredients into the ube mixture gradually and mix well.

Cover and refrigerate until the dough is firm enough to handle, at least 6 hours or more.

When the cookie dough is ready, preheat the oven to 350F.

Line cookie sheets with parchment paper (use a good quality parchment paper so it won’t stick at the bottom of your crinkles).

Divide dough into two, each portion makes a dozen of 1-inch cookie balls.

Lightly greased your hands with oil for an easier handle.

Deep and roll each cookie ball in powdered sugar and generously coat them.

Place about 2 inches apart on prepared cookie sheets.

Bake in a preheated oven for about 8-10 minutes or until springy when touched lightly and the tops are cracked.

Allow it to cool slightly before transferring to a wire rack and let it cool completely before storing.