Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

Cream room temperature butter with sugar, baking powder, baking soda, salt, and ube halaya jam (if using, see note).

Add in eggs and mix until homogenous.

Add in flour, slowly mixing until all ingredients are incorporated.

Add ube extract and mix until the purple color is evenly spread throughout the dough.

Meanwhile, place the granulated sugar and powdered sugar in separate bowls.

Scoop a 1.5-2 tbsp ball of dough. I like to use a 2 tbsp cookie scoop, but if you don't have one, aim for about the size of a ping pong ball. (Note: If your kitchen is too hot or your butter was too soft, you may have trouble shaping your dough into balls without making a mess. In that case, stick your dough in the fridge for 15-20 minutes before trying again.)

Roll the ball of dough in the granulated sugar, then the powdered sugar. Place on the baking sheet and repeat for the rest of your cookie dough.

Bake cookies for 11-12 minutes. Leftover cookies keep for 3-4 days in an airtight container at room temperature.