In a small mixing bowl add all dry ingredients (flours, baking powder, salt) and whisk to combine. Set aside.
In a larger mixing bowl for wet ingredients, combine the butter, granulated sugar, and brown sugar until fully incorporated.
Add the eggs into the wet ingredient bowl. Then, add the ube puree and ube extract. Combine until the dough mixture color is homogenous.
Slowly add dry ingredients into the wet ingredients while mixing until incorporated.
Chill the bowl of dough in the freezer for about 20 minutes.
Preheat oven to 350 °F. Line a baking sheet with parchment paper and set aside.
Remove dough from the freezer and scoop about 1 tablespoon (I used a #50 disher to scoop) of dough and roll into a ball.
Roll the ball of dough in a bowl of powdered sugar until it’s well coated--I roll it around until it’s completely white on the outside. Place dough on a baking sheet and give one-inch space between each cookie.
Bake for 12-15 minutes or until the cookies are firm. Remove from the oven and place the cookies on a cooling rack for five minutes. Serve and enjoy.