Philippine Cookies Recipe: Buttery Ube and Cheese Twists With Festive Flourish

This Philippine cookies recipe brings the nostalgic sweetness of ube and the comforting richness of cheese into every bite—perfect for holidays or everyday treats. The secret lies in the buttery dough, infused with vibrant purple yam, and twisted into delicate shapes that bake to golden perfection.

I’ve perfected this version after years of baking for Filipino celebrations, where these cookies are a staple at gatherings.

The dough combines all-purpose flour, margarine, sugar, and a touch of salt, rolled thin and cut into festive twists before baking at 350°F for about 12-15 minutes.

The egg wash gives them that signature glossy finish, while the ube adds a natural sweetness that pairs beautifully with the mild cheddar. No latik here, but the buttery richness still delivers that classic Filipino comfort.

What you’ll end up with is a batch of tender, slightly crisp-edged cookies with a melt-in-your-mouth texture and a subtle purple hue from the ube. The cheese adds depth, balancing the sweetness, while the twists give them an elegant, festive look.

These are the kind of cookies that disappear fast—perfect for sharing or stashing in jars for guests.

Serve warm with a cup of tsokolate (Filipino hot chocolate) or alongside pandesal for breakfast. The recipe scales easily, so double the batch for parties or meal prep. Let’s get baking!

Ingredients for philippine cookies

Buttery dough meets vibrant ube and cheddar for cookies that taste like Filipino holiday magic.

The ube halaya is non-negotiable here—store-bought works fine, but homemade gives deeper flavor. Filipino markets or Asian grocery stores have the best options, but check the label for pure ube with no artificial colors. The margarine? Cold and cubed is key—it creates those tender layers. I always grab Parkay or Imperial from the international aisle, but any good-quality margarine does the trick. For the cheddar, shred it yourself—pre-shredded has anti-caking agents that make the cookies dry. The flour? King Arthur or Gold Medal are my go-tos, but any all-purpose will work.

No ube halaya? Mango puree or purple sweet potato puree can mimic the vibrancy (though flavor will differ). Short on cheddar? Gouda or mild white cheddar works too. The vanilla extract matters—imitation won’t cut it. If you’re out, a vanilla bean scraped into 1 tsp sugar works in a pinch. The powdered sugar in the egg wash? Don’t skip it—it gives that signature glossy finish. And if you’re scaling up, add an extra egg to keep the dough from getting too dry.

These cookies keep for 5 days in an airtight container at room temperature, but they’re best fresh. Freeze the dough balls if prepping ahead—bake straight from frozen, adding 2-3 minutes. The ube flavor intensifies slightly after baking, so taste one before packing them away. Store in layers with parchment paper to prevent sticking. Perfect for gifting—just wrap in cellophane with a ribbon for that festive touch.

Instructions for buttery ube and cheese twists

These twists come together in just a few steps—creamy ube and sharp cheddar create the perfect balance, while the margarine keeps them rich and tender.

Take the 1 cup unsalted margarine from the fridge and cut it into ½-inch cubes. This chilling step is crucial—it prevents the dough from becoming too soft when you mix everything together. Place the cubes in the freezer for 5 minutes while you prepare the other ingredients. Cold margarine creates flaky, layered texture in the final twists, just like in traditional Filipino pastries.

I like to use a sharp chef’s knife for this—it gives you clean, even cubes that melt smoothly into the dough. If your margarine feels too soft after 5 minutes, pop it back in the freezer for another minute or two. The goal is for it to hold its shape when pressed gently but still be workable when mixed.

In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup mild cheddar cheese, 0.5 tsp salt, and 0.5 cup ube halaya. The ube halaya will add a vibrant purple hue and that signature sweet, nutty flavor. Use a whisk to break up any cheese clumps—you want everything evenly distributed before adding the wet ingredients.

In a separate bowl, beat the 1 whole large egg with the 1 cup granulated sugar and 1 tsp vanilla extract until just combined. This mixture should be smooth but not overly aerated—you’re not making a cake here. Add the chilled margarine cubes to the wet ingredients and use a fork to break them into smaller pieces before incorporating them into the dry mixture.

Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or dough scraper until a shaggy dough forms. Once combined, turn the dough out onto a lightly floured surface and knead gently for 3-4 minutes until smooth and elastic. The dough should be soft but not sticky—if it feels too dry, add 1 tbsp milk a little at a time until it comes together nicely.

This kneading step develops the gluten just enough to give the twists structure without making them tough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the margarine again, which is key for those beautiful flaky layers when you roll and twist the dough later.

Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a ¼-inch thick rectangle, about 12x18 inches. Using a sharp knife or pizza cutter, slice the rectangle into 1-inch wide strips. Here’s the fun part—take each strip and gently twist it into a spiral shape, pinching the ends to seal.

Place the twists on the prepared baking sheets, leaving 2 inches of space between each one. They’ll spread slightly as they bake. For extra shine and sweetness, brush the tops with a mixture of 0.25 cup powdered sugar and 1 tbsp milk whisked together. This egg wash gives them that professional bakery finish.

Bake the twists for 12-15 minutes until the edges are golden brown and the centers look just slightly underdone. They’ll firm up as they cool, so don’t overbake—they should pull away from the parchment paper easily when you lift them. For even baking, rotate the sheets halfway through if your oven has hot spots.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. The contrast of the purple ube swirls against the golden-brown cheese twists makes them look stunning. Serve warm for the best texture—crispy edges with a soft, buttery center that melts in your mouth. Store in an airtight container for up to 5 days, though they rarely last that long!

Regional styles of this recipe

Visayan Barquillo

In Visayas, these cookies are often shaped like barquillos—thin, twisted rings with crisp edges and a soft center. The dough here uses 1 cup lard instead of margarine for extra richness, and the twist is tighter, almost like a pretzel.

I’ve seen families in Cebu bake these for fiestas, dusting them with grated coconut before baking for a tropical twist. The key is rolling the dough ⅛-inch thick and twisting it into a perfect circle before shaping into rings. 🌺

Tagalog Ensaymada

In Tagalog regions, ensaymada is the star—soft, buttery cookies often served for breakfast with coffee. The dough includes 1 tsp baking powder for extra lift, and the shape is more like a twisted braid rather than a tight spiral.

I love adding latik (coconut caramel) drizzle after baking for that authentic Filipino touch. These are traditionally baked at 325°F for 18-20 minutes to keep them tender. 🍵

Bicol Cheese Twists

Bicolano-style versions swap ube for purple sweet potato puree and add ½ cup grated Edam cheese for a sharper flavor. The dough is rolled ⅓-inch thick and twisted into thicker ropes, then pinched into smaller sections before baking.