Begin by whisking together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt in a medium bowl. Set aside.

In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add in 2 large eggs one at a time, mixing well after each addition, then mix in 1 teaspoon of vanilla extract.

Blend in 1-2 teaspoons of ube extract or purple food coloring until the batter reaches a vibrant lavender hue.

Gradually add the dry mixture to the wet ingredients alternating with ½ cup of whole milk, mixing until just combined.

Cover with plastic wrap and refrigerate the dough for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C) about 15 minutes before baking and line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in a mixture of ½ cup powdered sugar and 2 tablespoons cornstarch.

Place the balls on the prepared baking sheet and bake for 12-14 minutes until edges are set and tops show cracks.

Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.