250 g (1 1/4 cup) granulated sugar, and more for rolling
1 large egg, room temperature
2 tsp vanilla extract
270 g (2 1/4 cup) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp Me & Ube powder, see note
Instructions
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set the baking sheet aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and 11⁄4 cups (250 g) of the sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 45 seconds.
Divide the dough into two equal portions and leave one portion in the mixer. Add Me & Ube powder to the mixer bowl. Mix on low speed until combined.
Take a heaping tablespoon of each dough and combine the dough by rolling between the palms of your hands.
Toss the dough balls in a bowl of granulated sugar until dough ball is coated.
Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 11 to 14 minutes, until the edges of the cookies are light golden brown. Optional: right before the cookies are ready to come out of the oven, tap the baking sheet on the oven rack a few times to create the ripple edges. Do not overbake the cookies.
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
