Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set the flour mixture aside.

Prepare the wet ingredients: In the bowl of a stand mixer (or using a hand mixer), beat the room temperature unsalted butter, brown sugar, egg, ube halaya jam, and ube extract on medium speed until light and fluffy. This should take about 2-3 minutes.

Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Scrape down the sides of the bowl as needed. If the dough is too sticky, cover it with plastic wrap and chill for 15-30 minutes to 1 hour. I did not.

Shape the dough balls: Preheat your oven to 350°F. Use a cookie scoop to portion out tablespoon-sized dough balls. Add sprinkles to each dough ball, pressing gently so the sprinkles stick to the dough. Line a prepared baking sheet with parchment paper and place the dough balls about 2 inches apart.

Bake: Bake for 10 minutes or until the cookies have spread slightly. Avoid overbaking to keep them soft and chewy.

Cool: Transfer the cookies to a wire rack to cool completely. Enjoy the chewy ube cookies with their deep purple color and sweetness!