Description
Delight in a variety of flavorful pandan cookies with this versatile recipe. Perfectly soft and fragrant, these cookies incorporate the unique aroma of pandan extract paired with options like shredded coconut, almonds, cheese, matcha, or oats to create delightful variations. With easy preparation and a quick baking time, these Southeast Asian-inspired treats make for festive desserts or everyday indulgences.
Ingredients
Scale
Basic Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons pandan extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Variation Ingredients (choose one or mix)
- 1/2 cup shredded coconut (for Pandan Coconut Cookies)
- 1/2 cup finely chopped almonds or 1 whole almond per cookie (for Pandan Almond Cookies)
- Replace 1/4 cup flour with cornstarch (for crumbly Pandan Butter Cookies)
- 1/2 cup grated cheddar or Parmesan cheese (for Pandan Cheese Cookies)
- 1 tablespoon matcha powder (for Pandan Matcha Cookies)
- 1 cup quick oats and 1/2 cup white chocolate chips (for Pandan Oatmeal Cookies)
- Vegan alternative: 1/2 cup coconut oil, 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water), and non-dairy milk if needed
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Wet Ingredients: Incorporate the large egg, vanilla extract, and pandan extract into the creamed mixture. Mix well until all ingredients are thoroughly combined to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a cohesive dough forms. Be careful not to overmix to maintain tenderness.
- Add Variations: Fold in your choice of variation ingredients such as shredded coconut, almonds, cheese, matcha, oats, or white chocolate chips now to evenly distribute them in the dough.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. Chilling helps firm the dough, making it easier to handle and enhances cookie texture during baking.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even cooking.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, and place them spaced out on the prepared baking sheet. Flatten each ball slightly using your hand or a fork for uniform thickness.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes until the edges turn lightly golden, signaling they are perfectly baked.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring crisp edges and tender centers.
Notes
- You can divide the dough to try 2–3 different variations in one batch for variety.
- To make pandan pinwheel cookies, prepare one half of the dough as vanilla and the other as pandan, then layer, roll, and slice before baking.
- Store baked cookies in an airtight container for up to one week to maintain freshness.
