Description
Pandan Cookies are delightful Southeast Asian-inspired butter cookies infused with fragrant pandan extract, offering a naturally green hue and a sweet, nutty aroma. These soft, slightly crisp treats are perfect for dessert or snack time and can be customized with shredded coconut or white chocolate chips for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons pandan extract
Optional Add-ins
- 2 tablespoons shredded coconut
- or white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure consistent leavening.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Pandan Extract: Beat in the egg and pandan extract to the creamed butter-sugar mixture until fully incorporated, imparting flavor and moisture to the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overmixing to maintain tenderness.
- Add Optional Ingredients: Fold in shredded coconut or white chocolate chips if using, distributing them evenly throughout the dough for added flavor and texture.
- Form Cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with 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 a light golden color, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their structure and crispness.
Notes
- Pandan extract gives these cookies a naturally green hue and a sweet, nutty aroma.
- For a dairy-free version, substitute the unsalted butter with coconut oil.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- Optionally, enhance texture by adding shredded coconut or white chocolate chips.
