In a large mixing bowl, use an electric mixer to beat together granulated sugar and softened butter or coconut oil on medium speed for 3-5 minutes, until the mixture is light and fluffy.

Next, incorporate the egg, ube halaya, and ube extract into the mixture and mix on low speed until well-combined.

Gradually add the gluten-free all-purpose flour, baking powder, and sea salt to the wet mixture, stirring gently until a thick dough forms.

Flatten the dough into a disk shape, wrap in plastic wrap, and freeze for 1 hour.

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In two separate bowls, place granulated sugar in one and powdered sugar in the other for coating the cookies.

Scoop out about 2 tablespoons of chilled dough, roll it into a ball, coat with granulated sugar, then roll in powdered sugar.

Place the coated dough balls on the prepared baking sheet, giving them space to spread, and bake for 11-13 minutes.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.