Aw, thank you so much for the review! And I’m so honored that it’s becoming a family tradition.

If you need to store them for more than 2-3 days, I recommend freezing the cookies. For the best taste, though, I think freezing the cookie dough already scooped out into balls is best. If possible, defrost in the fridge, then roll in the granulated and powdered sugar right before baking. If that’s not possible, you can freeze the fully made cookies too, but I find they taste a little drier after thawing.

In reply to Mellissa.

I’ve been wanting to try making these cookies for a long time. I did end up having to refrigerate the dough. I added a few minutes to the baking time because the dough was cold, but the first batch may have been under baked because they were gooey in the middle. Next batch stayed in the oven a little longer. They look better. They’re cooling now. Can’t wait to try them. Thank you for such an easy to follow recipe and tips!

I absolutely love this recipe! I make them every year around Christmas time and my family loves them when I bring them over!

Not enough flour. Melted away in the oven.

I made the cookies and they came out better than the ones we sell where I work. Thank you so much for sharing. Making second time as I’m leaving a comment. 😍

Made these last year from the delish recipe and didn’t have ube extract so used vanilla. Used this recipe this year with ube extract and no vanilla. Taste is great and color is so cool. Last year’s seemed to not spread out as much as this year, and don’t remember the exact ingredients but I am thoroughly thrilled with how these turned out. Used Kapuso ube yam spread and butterfly ube flavoring.

I’ve never used DF butter for cookies, but I would think it should be okay. You can also freeze the cookie dough prior to baking, which is what I would do so the powdered sugar doesn’t melt, but yes, you can freeze after baking as well.