Description
Delight in the fragrant and subtly sweet flavor of these classic Southeast Asian Pandan Cookies. Soft yet slightly crisp, these cookies are infused with aromatic pandan extract, making them a perfect dessert treat that’s easy to bake and enjoy any time.
Ingredients
Scale
Dry Ingredients
- 1 3/4 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
- 2 teaspoons pandan extract
- 2 to 3 drops green food coloring (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets 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 until well combined, creating a uniform dry mixture.
- Cream Butter and Sugar: In a separate large bowl, using a mixer or hand whisk, cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This will contribute to the cookies’ tender texture.
- Add Flavorings: Beat in the egg, vanilla extract, and pandan extract into the creamed butter and sugar until smooth and fully incorporated. If using green food coloring, add it now and stir until the dough is evenly tinted a light green color.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix, as this can toughen the cookies.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Gently press each dough ball with your fingers or the bottom of a glass to slightly flatten them, which helps them bake evenly.
- Bake: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are set and the bottoms turn lightly golden, indicating they are cooked through.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely, resulting in perfect texture.
Notes
- For crispier texture, bake cookies for an additional 1 to 2 minutes.
- Substitute 2 tablespoons of butter with coconut oil for a richer, tropical flavor.
- Chilling the dough for 30 minutes before baking can produce thicker cookies.
