10 Delicious Philippine Made Sugar Cookie Recipes

Let’s whisk you away on a sweet journey to the Philippines with these 10 delicious sugar cookie recipes that are sure to add a tropical twist to your baking adventures. Perfect for home cooks looking to explore global flavors, these treats blend traditional Filipino ingredients with the classic sugar cookie you know and love. Ready to discover your new favorite? Keep reading for recipes that promise to delight your taste buds!

Classic Philippine Sugar Cookies

Gently, the aroma of butter and sugar mingling fills the kitchen, a reminder of the simple joys found in baking. Today, we’re revisiting the Classic Philippine Sugar Cookies, a recipe that carries the warmth of home and the sweetness of memories.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Flatten each ball slightly with the bottom of a glass dipped in sugar. Tip: This gives the cookies a slight crunch on the edges.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Delightfully crisp at the edges yet tender in the center, these cookies carry a buttery sweetness that’s perfectly balanced. Serve them alongside a cup of tea for a quiet afternoon treat, or stack them high as a sweet offering at your next gathering.

Ube Flavored Sugar Cookies

How quietly the morning unfolds, much like the gentle blending of ube into a classic sugar cookie dough, creating a treat that’s as visually stunning as it is delicious. This recipe brings a subtle, earthy sweetness and a vibrant hue to your table, perfect for those moments when you crave something uniquely comforting.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp ube extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup ube jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 1 large egg and 2 tsp ube extract until fully incorporated.
4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1/2 cup ube jam gently to create a marbled effect without overmixing.
7. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden edges give way to a soft, chewy center, with the ube’s unique flavor shining through. Serve these cookies with a dollop of ube whipped cream for an extra indulgent treat, or enjoy them as they are, with a cup of tea on a quiet afternoon.

Pandan Infused Sugar Cookies

Evenings like these call for something sweet, something that carries the whisper of tropical breezes and the comfort of home. Pandan infused sugar cookies are just that—a delicate blend of familiar warmth and exotic aroma, perfect for quiet moments of indulgence.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp pandan extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and pandan extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass. Tip: Dip the glass in sugar to prevent sticking and add a subtle crunch.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Cookies will continue to cook on the baking sheet, so remove them when they’re slightly underdone for a softer texture.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the unique flavor of pandan, these cookies are wonderfully crisp at the edges yet tender in the center. Serve them alongside a cup of jasmine tea for an afternoon treat that transports you to lush, green landscapes.

Chocolate Chip Philippine Sugar Cookies

Just like the gentle hum of a quiet afternoon, these Chocolate Chip Philippine Sugar Cookies whisper sweet nothings to your soul, blending the familiar comfort of chocolate chips with the subtle, caramel-like depth of Philippine sugar.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup Philippine muscovado sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and Philippine muscovado sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake and let them cool on the baking sheet.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies emerge with a delightful contrast—crisp edges giving way to a tender, chewy center, the chocolate chips melting into pockets of joy. Serve them slightly warm with a glass of cold milk, or stack them high for a visually appealing dessert table centerpiece.

Coconut Sugar Cookies with a Philippine Twist

Evening light filters through the kitchen window as I ponder the simple joy of baking, a moment to blend tradition with a touch of the exotic. Today, we’re infusing classic coconut sugar cookies with a Philippine twist, a gentle nod to the islands’ love for rich, caramel-like sweetness.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup coconut sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1/2 cup shredded coconut until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies offer a delightful contrast between their crisp edges and chewy centers, with the coconut sugar lending a deep, molasses-like flavor. Serve them alongside a cup of strong coffee or as a sweet ending to a tropical-themed dinner.

Matcha Green Tea Sugar Cookies with Philippine Sugar

Under the soft glow of the morning light, there’s something deeply comforting about the ritual of baking, especially when it involves the earthy tones of matcha and the subtle sweetness of Philippine sugar. These cookies are a gentle nod to tradition, with a twist that feels both familiar and exciting.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup Philippine sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tbsp matcha green tea powder
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and Philippine sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, matcha powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniformly sized cookies, use a small ice cream scoop.
7. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: Dip the glass in sugar to prevent sticking and add a subtle crunch.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still be soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delicate and fragrant, these cookies carry the vibrant hue of matcha and a whisper of caramel from the Philippine sugar. Serve them alongside a cup of jasmine tea for an afternoon treat that soothes the soul.

Philippine Mango Sugar Cookies

Beneath the golden light of the afternoon, there’s something deeply comforting about the simplicity of sugar cookies, especially when they’re kissed with the tropical sweetness of Philippine mangoes. This recipe, a tender homage to both tradition and innovation, weaves together the familiar warmth of butter and sugar with the vibrant, sun-ripened flavor of mangoes, creating a treat that’s as nostalgic as it is novel.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dried Philippine mangoes, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in 1 large egg until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in 1/2 cup dried Philippine mangoes, finely chopped, ensuring they’re evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook slightly on the baking sheet after removed from the oven, so it’s okay if they seem a bit soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies boast a delicate crispness at the edges that gives way to a chewy center, punctuated by the sweet, tangy bursts of mango. Serve them alongside a cup of strong coffee or as a bright finish to a summer picnic, letting the flavors transport you to sun-drenched Philippine shores.

Peanut Butter Sugar Cookies with Philippine Sugar

Now, as the quiet hum of the kitchen fills the space, let’s gently unfold the story of these peanut butter sugar cookies, a sweet embrace of flavors with the unique touch of Philippine sugar, promising a tender crumb and a heartwarming taste.

Ingredients

• 1 cup creamy peanut butter
• 1 cup Philippine sugar
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup Philippine sugar, 1 large egg, and 1 tsp vanilla extract. Mix until the ingredients are fully incorporated and the dough is smooth.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern for that classic peanut butter cookie look.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet after removed from the oven, so it’s better to slightly underbake them.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This resting period helps them set without falling apart.
7. For an extra touch, sprinkle a little Philippine sugar on top of the cookies while they’re still warm. Tip: The residual heat will help the sugar adhere better, adding a subtle crunch and sweetness.

Velvety and rich, these cookies carry the deep, molasses-like sweetness of Philippine sugar, contrasting beautifully with the savory peanut butter. Serve them alongside a cold glass of milk or crumbled over vanilla ice cream for a delightful dessert twist.

Lemon Zest Philippine Sugar Cookies

Moments like these call for something sweet, something that carries the warmth of memories and the zest of new beginnings. These Lemon Zest Philippine Sugar Cookies are just that—a delicate balance of tangy and sweet, with a texture that whispers of home.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then stir in 1 tbsp lemon zest.
4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Cookies will continue to cook on the baking sheet, so remove them when they’re slightly underdone.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp at the edges yet tender in the middle, these cookies are a delightful contrast. The lemon zest adds a bright note, making them irresistible with a cup of tea or as a sunny afternoon treat.

Spiced Philippine Sugar Cookies with Cinnamon and Nutmeg

Yesterday, as the golden light of dawn crept through my kitchen window, I found myself lost in the comforting ritual of baking, a moment that inspired today’s recipe. These cookies, with their warm spices and delicate sweetness, are a nod to the rich culinary traditions of the Philippines, reimagined through the lens of my own memories and tastes.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 1 large egg until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: For uniformly sized cookies, use a small ice cream scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so remove them when they still look slightly underdone in the center.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly spiced and irresistibly tender, these cookies carry the warmth of cinnamon and nutmeg in every bite. Serve them alongside a cup of strong coffee or as a sweet ending to a festive meal, and watch as they become an instant favorite.

Conclusion

Nothing brings people together like the sweet, comforting taste of homemade sugar cookies, especially when they’re inspired by the rich flavors of the Philippines. This roundup offers a treasure trove of recipes that promise to delight your taste buds and warm your heart. We invite you to bake your way through these delicious options, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!