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Filipino Neapolitan Sugar Cookies Filled with Yema on a green backdrop.
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5 from 1 vote

Filipino Neapolitan Sugar Cookies Filled with Yema

These Neapolitan Sugar Cookies are flavored with 3 different Filipino flavors.  Ube, Langka and Pandan.  It’s also filled with yema, which gives the cookies a nice gooey surprise.
Recipe Adapted From Constellation Inspiration
Prep Time15 minutes
Cook Time14 minutes
Course: Snack
Cuisine: Filipino
Servings: 20 Cookies
Author: Rezel Kealoha

Ingredients

  • 20 Small Teaspoon Balls of Yema
  • 1 Cup Unsalted butter, at room temperature
  • 1 ¼ Cups Granulated sugar (and more for rolling)
  • 1 Large egg at room temperature
  • 2 Teaspoons Vanilla extract
  • 2 ¼ Cups All-purpose flour 270 g all-purpose flour
  • ½ Teaspoon Baking powder
  • ¼ Teaspoon Baking soda
  • ½ Teaspoon alt
  • 2 Tablespoons Ube Powder
  • 2 Tablespoons Pandan Powder
  • 2 Tablespoons Langka (Jackfruit) Powder

Instructions

Make The Yema Filling

  • The first thing you need to do is make the yema recipe. Just follow this recipe and just omit the pandan powder in the yema recipe. Leave it to cool and roll out 1 teaspoon balls. I made 20 cookies and you can choose to fill all 20 or just half. Leave the balls on a greased platter while you make the dough.

Make The Cookie Dough

  • Preheat Oven to 350F
  • Mix together the flour, baking powder, soda and salt in a bowl. In a separate bowl cream together the sugar and butter until nice and smooth. Then add in the egg and vanilla and mix well to incorporate. Add in the flour mixture until you no longer see any flour flecks. Don’t over mix.
  • Now divide the the cookie dough into 3 equal portions. Add each of the powders to each bowl and mix until combined. The ube dough will look not looks so purple when you first mix it in, but after a few minutes it starts hydrating to become a light purple.
    Pandan cookie dough, langka cookie dough and Ube cookie dough in separate bowls.
  • Using a mini cookie scooper or a teaspoon, scoop each of the tree doughs into one portion.
    Scoops of Filipino Neapolitan Sugar Cookie dough on a baking tray.
  • Then use your hands to combine the dough into a ball.
    Neapolitan Sugar Cookie Dough Balls on a baking tray.
  • To fill with the yema, flatten a cookie and place a yema ball in the middle and pinch the cookie dough around the yema and use your hands to make it into a smooth ball again.
    Flattened out cookie dough ball with yema filling on top.
  • Then dip the balls into some sugar.
    Cookie Dough ball in a bowl of sugar.

Bake The Cookie Dough

  • Place the dough on a lined baking sheet 2 inches apart and bake for 12-14 minutes at 350F just until the edges are golden brown.
    Rolled Cookie Dough on a baking sheet.

Notes

You can’t purchase langka (jackfruit) powder as far as I know. To make the powder you will need to turn freeze dried langka into powder. To do that just put some in a mortar and pestle and grind away. It doesn’t take long.