My Uraro Recipe (Filipino Arrowroot Cookies)

Uraro Recipe


Light and powdery cookies made with arrowroot flour and pairs well with tea or cookie.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Snack
Cuisine Filipino
Servings 80 cookies


  • ¾ cup softened butter
  • ¾ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 cups arrowroot starch/flour
  • ½ teaspoon salt


  • Preheat your oven to 350°F (175°C).
  • In a large bowl, sift together the arrowroot flour, all-purpose flour, baking powder, and salt. Set the mixture aside.
  • In another bowl, cream the butter and sugar until they're creamy and fluffy.
  • Add in the eggs one at a time, and mix until they're nicely incorporated. Don't forget to toss in that vanilla extract
  • Gradually add your dry ingredients to the creamy mixture. Start slowly to moisten everything, then ramp up the speed to ensure everything's perfectly mixed.
  • Load up your cookie press with the batter. Then, with a single press, dispense those delightful rounds onto an ungreased baking sheet. Remember to leave a little space between each cookie, about an inch and a half.
  • Pop the cookies into the preheated oven and let them bake for 12 to 15 minutes, or until you spot the underside turn golden.
  • Once they're done baking, let them cool completely. When it's time to remove them, gently slide your fingers underneath each cookie to release them then serve.

Details Behind My Uraro Recipe

Uraro Recipe – Uraró, also known as araró or arrowroot cookies. They originate from the Tagalog people of southern Luzon, particularly in Laguna, Quezon, and Marinduque provinces. They are also a Filipino delicacy crafted from arrowroot flour.

What is arrowroot flour? Arrowroot flour is a readily digestible starch derived from the tropical tuber, Maranta arundinacea. Widely used as a substitute for cornstarch, it excels in thickening sauces and soups while serving as a gluten-free option in baking. Its incorporation into baked goods aids in achieving a light, delicate texture, making it a versatile ingredient for culinary endeavors.

The traditional production process involves labor-intensive methods such as crushing arrowroots, separating starch from water, kneading, drying, and sieving, taking an entire day to complete. Modern variations simplify the process by using arrowroot flour along with sugar, milk, margarine (or butter), and eggs. However, these versions often lack the distinct melt-in-the-mouth quality of the traditional recipe.

Additional Notes on Uraro Recipe

For the best baking results, use light-colored, smooth baking sheets. If you don’t have a cookie press, chill the dough for 15 minutes, then shape it into 1-inch balls and flatten it with a fork. Bake until the edges are golden for a richer flavor or lightly golden for a milder taste.

Place the dough balls on the baking sheet in a single layer and flatten them with a fork. Bake longer for a richer flavor with deep golden edges, or bake until lightly golden for a milder taste.

To store Uraro cookies, wrap them in Japanese paper or place them in an airtight container to keep them fresh for up to 5 days at room temperature.

Similar Filipino Biscuits/Cookies

If you want to explore other Filipino biscuits, one similar option to Uraro is pacencia. Paciencia, also referred to as Filipino meringue galyetas or galletas paciencia, are delightful cookies crafted from whipped egg whites and flour. These cookies boast a smooth, flattened appearance and derive their name from the Spanish word for “patience.”

Another option is lengua de gato. Lengua de Gato, translating to “cat’s tongue” in Spanish. It is a Filipino butter biscuit known for its oval shape and thin texture. Made from a combination of butter, flour, sugar, eggs, and milk, these biscuits may appear simple, but their preparation involves attention to detail.

Other Filipino Biscuits/Cookies

There is generally a wide range of biscuits and cookies to explore in Filipino cuisine. Among this category of dishes are a selection of classics. One classic biscuit option is polvoron. Polvoron is a type of shortbread made from flour, sugar, milk, and nuts, renowned for its heavy, soft, and crumbly texture. Unlike its Spanish counterpart, Filipino polvoron incorporates a generous amount of powdered milk, left to dry, along with toasted flour, sugar, and butter or margarine instead of lard.

If you like chewy biscuits, there are coconut macaroons. Filipino coconut macaroons have a distinct texture, featuring a soft, moist center and a slightly crunchy exterior. They’re often baked in colorful cupcake wrappers and topped with a raisin. Otherwise, they are enjoyed as simple biscuits with a rich coconut flavor.

Alternative Biscuit Options

Do you like biscuits with fillings? Then consider silvanas. Silvanas sometimes spelled Sylvanas, are Filipino treats akin to Sans Rival. They feature airy meringue wafers sandwiched with creamy French buttercream, creating a luscious cookie. After assembly, they’re coated with additional buttercream and rolled in finely ground cashews or cracker crumbs for added flavor and texture. To maintain their delicate texture, it’s recommended to freeze these cookies.

Whether you want something light and crisp or something dense and chewy, there is a wide range of Filipino biscuits to enjoy.

Uraro Recipe

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