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Preheat oven to 350°. In a medium bowl, whisk flour, baking powder, and salt until combined.
In a large bowl, whisk egg, butter, brown sugar, and ½ cup granulated sugar. Add ube halaya and ube extract and whisk until incorporated.
Add dry ingredients to ube mixture. Using a flexible spatula, mix until dry ingredients are incorporated and dough is shiny, about 30 seconds.
Cover bowl with plastic wrap and refrigerate at least 1 hour or up to 1 day.
In 2 separate shallow bowls, place confectioners' sugar and remaining 1 cup granulated sugar. Scoop 20 (2-tablespoon; 35-gram) portions and roll dough into balls. Working with a few at a time, roll in granulated sugar, then in confectioners' sugar. Arrange 10 balls between 2 parchment-lined sheets (5 each), spacing 2" apart.
Bake cookies until edges begin to set but center is still slightly soft, 9 to 11 minutes.
Let cool 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.