Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of kosher salt until combined.

In a large mixing bowl, beat together 1/2 cup of room-temperature unsalted butter and 1 cup of granulated sugar for about 3 to 5 minutes until light and fluffy.

Add in 1 large room-temperature egg, 1/2 cup of ube halaya jam, a few drops of purple food coloring, 1 teaspoon of ube extract, and 1 teaspoon of vanilla extract. Mix on low speed until smooth.

Gradually fold the dry ingredients into the wet mixture until a smooth and cohesive dough forms.

Scoop portions of dough and roll them into 1-inch balls. Roll each ball into confectioners’ sugar until completely coated.

Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart, and bake for 12 to 15 minutes.

Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.