Description
Delight in these fragrant and buttery Pandan Cookies, a popular Southeast Asian dessert infused with the unique flavor of pandan extract. These soft, lightly golden cookies offer a subtle sweetness and aromatic touch, perfect for pairing with tea or coconut milk during festive occasions or everyday treats.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1½ tablespoons pandan extract or pandan paste
Optional Add-ins
- 2 tablespoons shredded coconut (optional)
- 2 tablespoons white chocolate chips (optional)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer or a wooden spoon to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, helping to incorporate air for tender cookies.
- Add Egg and Pandan Extract: Beat in the large egg and pandan extract or paste thoroughly until all ingredients are well combined, ensuring the pandan flavor is evenly distributed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Add Optional Ingredients: If desired, fold in shredded coconut or white chocolate chips to provide additional texture and flavor.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Flatten Cookies: Lightly press down each cookie ball with your fingers or a fork to slightly flatten them, promoting even baking and the classic cookie shape.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn a light golden color, indicating they are cooked through.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- You can use pandan paste instead of extract for a more intense color and flavor.
- Adjust the amount of pandan extract or paste to your taste preference.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- These cookies pair wonderfully with tea or a glass of coconut milk.
