Description
Pandan Cookies offer a delightful tropical twist on classic baked cookies, featuring the unique aroma and flavor of pandan leaves. These soft and chewy treats combine fragrant pandan extract with a subtle coconut crunch, making them a perfect Asian-inspired dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon pandan extract or pandan paste
- 1 to 2 drops green food coloring (optional)
Optional Add-ins
- 1/4 cup coconut flakes (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps to create a tender cookie texture.
- Add Wet Flavorings: Incorporate the egg, vanilla extract, and pandan extract into the butter mixture, mixing thoroughly until smooth. Optionally, add green food coloring for a vibrant color.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix to maintain a tender crumb.
- Fold in Coconut Flakes: If using, fold in the coconut flakes for added texture and a tropical flavor boost.
- Shape Cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet. Gently flatten each portion slightly using your fingers or the back of a spoon to encourage even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden while the centers remain soft.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- Use a high-quality pandan extract to achieve the authentic, signature flavor that defines these cookies.
- Avoid overbaking to keep the cookies soft and chewy instead of dry and crunchy.
- If the dough is too soft to handle, chill it in the refrigerator for 20 minutes before shaping the cookies.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
