Happy Friday! Today I’m voyaging to a galaxy far, far, away with these Star Wars Amethyst Sweetbread! Just like the ones on the Halcyon starcruiser, these delicious ube crinkle cookies have a crunchy crinkled outside, a soft chewy center, and a powdered sugar coating. Perfect with a glass of blue milk!
After reading the food reviews from the new Star Was: Galactic Starcruiser, I liked how they took ordinary Earth food and elevated and modified it to be more space themed. And of course, I wanted to try some at home! I really liked the idea of the Daily Sweetbread. I mean, who doesn’t love cookies? So I recreated the Amethyst Sweetbread, one of the Daily Sweetbread offered aboard the Halcyon starcruiser.
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These cookies are an ube flavored crinkle cookie. Ube is a sweet purple yam from the Philippines that can be used in a variety of desserts. This recipe uses both ube halaya, a jam like variety of ube and ube extract. The resulting cookie has a gentle sweetness and richness, and a fun purple color.
Since ube is somewhat of a speciality ingredient, you might need to do a bit of research on where to find the jam and extract. I took a trip to a local Asian market. However, these ingredients are also available on Amazon or other online retailers. It’s pretty expensive on Amazon, but a bit more reasonable at online Asian markets.
I used Laguna brand ube jam and McCormick brand ube extract as they were what were available at my local Asian market, but there many brands to choose from.
To make the dough, start by combining the flour, baking powder, and salt in a small bowl. In a medium bowl, beat the butter and the sugar until light and fluffy. Add the egg and beat just until combined. Next, mix in the ube halaya jam, ube extract, and vanilla extract. Add your desired amount of purple food coloring. Even though the jam and the extract are purple, it helps to add some food coloring so that you have a really colorful cookie. I used Wilton’s purple color from their neon colors set. Mix the dough until well combined and the color is evenly distributed.
Gradually add the flour mixture, beating until just incorporated. Make sure to scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm.
Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside. Place a few spoonfuls of granulated sugar in a small bowl and a couple spoonfuls of powdered sugar in a separate small home. You’ll be rolling the dough in these sugars, so you can add more as need it.
Use a cookie scoop or a regular spoon to make 1-inch dough balls. Roll each dough ball in granulated sugar and then in powdered sugar. Place the dough balls onto the prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 15 minutes or until the top surface is cracked, the edges are firm, and the center is soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these Star Wars Amethyst Sweetbread!
Star Wars Amethyst Sweetbread
Ingredients
Amethyst Sweetbread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup ube halaya jam, room temperature
- 1 teaspoon ube extract
- ½ teaspoon vanilla extract
- purple gel food coloring
- granulated sugar, for rolling
- powdered sugar, for rolling
Instructions
Amethyst Sweetbread
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In a small bowl, combine the flour, baking powder, and salt. Set aside.
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In a medium bowl, beat the butter and the sugar until light and fluffy.
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Add the egg, beating until just combined.
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On low speed, mix in the ube halaya jam, ube extract, and vanilla extract. Add desired amount of purple gel food coloring. Aim for the dough to be a vibrant, deep purple. Beat until combined and the color is completely distributed throughout the dough.
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Gradually add the flour mixture, beating until just incorporated. Make sure to scrape down the sides of the bowl.
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Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Set aside.
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Place a few spoonfuls of granulated sugar in a small bowl and a few spoonfuls of powdered sugar in a small bowl. Add more as needed.
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Use a cookie scoop or regular spoon to make 1-inch dough balls.
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Roll each dough ball in granulated sugar and then in powdered sugar. Place the dough balls onto the prepared baking sheet, 2 inches apart from each other.
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Bake the cookies for 15 minutes or until the top surface is cracked, the edges are firm, and the center is soft.
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Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.