• In a mixing bowl sift the dry ingredients (flour, baking powder, and salt) then set aside.
  ½ tsp baking powder, ¼ tsp salt
• In a different bowl add the egg, sugar, vegetable oil, and ube flavoring. Whisk until completely incorporated.
  ½ cup granulated white sugar, ⅛ cup vegetable oil, 2 tsp ube flavoring, 1 medium egg
• Add the dry ingredients to the wet ingredients. Carefully fold with a rubber spatula until there are no more traces of flour. NOTE: Don’t mix too much or else your cookie will come out hard.
• Chill the dough for at least 30 minutes or overnight in the refrigerator. While resting the batter you can make the cream cheese filling.

Making the cream cheese filling

• In a bowl, place the softened butter then whisks until creamy and light in color. Add the cream cheese then whisk again until fluffy. Tip in the powder sugar gradually while whisking until well incorporated. Transfer in a piping bag and set aside.
  ½ cup cream cheese, ¼ cup butter, ¼ cup powdered sugar

Making the red velvet crinkles

• Prepare baking sheets with parchment paper lining. Preheat oven at 180°C or 350°F
• Remove dough from the refrigerator and prepare powdered sugar in a bowl.
• Scoop dough with ice cream scoop or oiled hands, shape into medium balls (approximately 1-2 tbsp).
• Roll cookie dough balls into powdered sugar and evenly coat. Transfer to the parchment paper-lined baking sheets, then bake in preheated oven 9 – 10 minutes.
  ½ cup powdered sugar
• Allow resting on cookie sheet for several minutes then transfer to a wire rack to cool completely. When cool to touch, spread cream cheese frosting on one cookie and top with another. Bon appetit!