Ingredients

• 2 sticks unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 large egg, room temperature
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ube extract

Instructions

In a stand mixer bowl with the paddle attachment, beat the butter, sugar, and salt until creamy. Beat in the egg. Add the flour and baking powder and beat until just combined.

Divide the dough in two equal portions (about 420g each). Add one portion back to the bowl and beat in the ube extract.

Wrap the portions in plastic (separately) and refrigerate for at least 2 hours and up to overnight.

Scoop 1/2 tablespoon (10g) portions of each dough. Then, roll each portion into a 5-inch rope.

Twist one plain and one ube rope together and transfer to a parchment-lined sheet pan. Curve the top into a candy cane shape. Repeat with the remaining dough, spacing 2-inches apart. Freeze for 10 minutes.

Meanwhile, preheat oven to 375 F.

Bake one pan at a time until set and the plain dough is just barely golden around the edges, 12 to 14 minutes.

Let cool on the sheet pan for 10 minutes. Then, transfer cookies to wire rack to cool completely.