1. Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
3. Beat in the egg and vanilla extract.
4. Mix in the ube halaya, ube extract, and food coloring (if using).
5. Gradually add the dry ingredients and mix until just combined.

2. Chill

• Cover the dough and refrigerate for at least 1 hour, or until firm enough to scoop.

3. Shape and Bake

1. Preheat the oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Scoop about 1½ tablespoons of dough and roll into balls.
4. Coat each ball generously in powdered sugar.
5. Arrange 2 inches apart on the prepared baking sheet.
6. Bake for 10–12 minutes, until the edges are set and the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Icing

1. Whisk together the powdered sugar, milk, vanilla extract, and ube extract until smooth.
2. Adjust with more milk for a thinner glaze or more powdered sugar for a thicker icing.

5. Decorate

1. Drizzle or spread the icing over the cooled cookies.
2. Top with purple sprinkles, shredded coconut, or a small cube of ube halaya if desired.
3. Allow the icing to set for 20–30 minutes before serving.