In the bowl of a stand mixer fitted with the paddle attachment, cream together your powdered sugar, margarine, butter, baking powder until smooth and it begins to have volume, approximately 3 minutes on medium.

Add the egg and all extracts. Beat to combine. Add the sifted flour/cornstarch, cookie crumbles and mix just until it comes together.

Set aside and let rest for 30-45 minutes before portioning and baking. Don’t skip the rest- it’s critical for the right texture & flavor to develop.

Meanwhile, preheat your oven to 350 degrees F (use an oven thermometer!)

When ready to bake, use a 3-Tbsp cookie scoop to create 12 portions of dough, and space them out evenly on your cookie sheet.

Bake for 10-12 minutes, rotating halfway, using a circle cutter to help the cookie keep its shape, and remove when the middle no longer looks raw.

Let cool completely on baking sheet before frosting.

In the bowl of a stand mixer fitted with the whisk attachment, or using the whisk attachment of a hand mixer, cream together your margarine and powdered sugar, until fluffy and well combined, about 4-5 minutes.

Add in the ube extract, mix well. Slowly add in the whipping cream, 1 Tbsp. at a time, incorporating it well into the frosting after each addition. This will loosen up the frosting a little bit, stop when you get to the desired frosting consistency.

Frost your cookies & top with cookie crumbs.