Pandan Cookies Recipe
If you’re looking for a treat that’s as beautiful as it is delicious, look no further than Pandan Cookies. These vibrant green gems are a Southeast Asian favorite, marrying the sweet, nutty aroma of pandan with a buttery, melt-in-your-mouth texture. Whether you’re new to baking with pandan or already a fan, these cookies are easy to make and absolutely irresistible—perfect for sharing with friends, gifting, or brightening up your own afternoon tea!
Ingredients You’ll Need
Gathering the ingredients for Pandan Cookies couldn’t be easier, and each one plays a special role in creating their signature flavor and stunning color. Let’s break down the essentials that will turn your kitchen into a fragrant, joyful bake shop.
- All-purpose flour: Gives the cookies their tender, crumbly structure—don’t substitute for cake flour, or they’ll turn out too delicate.
- Baking powder: Adds just the right amount of lift, so your cookies stay light instead of dense.
- Salt: A pinch of salt boosts all the other flavors and balances the sweetness.
- Unsalted butter (softened): The heart of any great cookie; its richness creates a soft, melt-in-your-mouth bite.
- Granulated sugar: Sweetens the cookies and helps them crisp up just at the edges.
- Large egg: Binds everything together and gives a little extra richness.
- Pandan extract: The star ingredient! This brings the iconic bright green color and a unique, almost vanilla-like aroma. Don’t skip it!
- Vanilla extract: Enhances the floral notes of the pandan for a beautifully round flavor.
- Green food coloring (optional): For those who want a visually striking cookie, just a couple drops make the green pop even more.
How to Make Pandan Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Getting your oven hot ahead of time ensures the cookies bake evenly and develop that perfect golden edge.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step distributes the leavening and salt evenly, so every bite of your Pandan Cookies is balanced and tender. Set the bowl aside for a moment—you’ll be coming back to it soon!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or sturdy spatula to cream the softened butter and sugar until it’s light and fluffy. This step is key for those soft, slightly crisp cookies; it introduces air into the dough, setting the stage for a perfect bake.
Step 4: Add Egg, Pandan, and Vanilla
Crack in the egg, pour in the pandan extract, and add the vanilla extract. Beat until the mixture is smooth and evenly colored. Take a moment to inhale the aroma—this is when the magic of Pandan Cookies really starts to shine!
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked flour mixture to your wet ingredients, mixing gently just until everything is incorporated. Over-mixing can toughen your cookies, so stop as soon as you don’t see any streaks of flour. If you want extra-bright cookies, stir in a few drops of green food coloring now.
Step 6: Portion and Shape the Cookies
Using a tablespoon or small cookie scoop, drop even mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. For a classic look, gently flatten each mound with the back of a spoon—this helps them bake up evenly and gives that signature Pandan Cookie shape.
Step 7: Bake and Cool
Bake in your preheated oven for 10 to 12 minutes, or until the edges are just starting to turn golden. Don’t overbake; you want the centers to stay soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely. Now, it’s time to enjoy!
How to Serve Pandan Cookies
Garnishes
For a dazzling finish, dust your Pandan Cookies with a light sprinkle of powdered sugar, or drizzle with a simple white chocolate glaze. If you want to impress, a few toasted coconut flakes on top add crunch and a tropical flair.
Side Dishes
Pandan Cookies make a wonderful pairing with hot beverages like jasmine tea, matcha lattes, or even a strong espresso. For dessert tables, serve them alongside other Southeast Asian sweets such as coconut jelly or mango sticky rice for an authentic touch.
Creative Ways to Present
Stack Pandan Cookies in a clear jar for a cheerful gift, or arrange them in alternating layers with chocolate cookies for a striking color contrast. You can even use them as edible “scoops” for coconut or vanilla ice cream—trust me, your guests will love it!
Make Ahead and Storage
Storing Leftovers
Keep any extra Pandan Cookies in an airtight container at room temperature, and they’ll stay fresh and tender for up to 5 days. Just make sure they’re completely cooled before storing to prevent moisture buildup.
Freezing
You can freeze the baked cookies for up to three months. Layer them with parchment paper in a freezer-safe container or zip-top bag. Thaw at room temperature for about 30 minutes, and they’ll be just as delicious as the day you made them.
Reheating
To bring back that “just-baked” warmth, pop a few Pandan Cookies in a preheated 300°F (150°C) oven for 3–4 minutes. They’ll come out gently warmed and beautifully aromatic, perfect for serving to guests or treating yourself.
FAQs
Can I make Pandan Cookies without food coloring?
Absolutely! The pandan extract alone will give your cookies a lovely green hue, though it’ll be more subtle. Food coloring is just for that extra pop of color, especially if you want them to stand out on a cookie platter.
Where can I find pandan extract?
Pandan extract is available at most Asian grocery stores, and you can also order it online. Look for a vibrant green liquid—just a small amount goes a long way in flavor and color.
Can I substitute the butter for a dairy-free option?
Yes, you can use plant-based butters or margarine for a dairy-free version. Just make sure to choose one with a similar fat content to unsalted butter so your Pandan Cookies maintain the right texture.
How do I know when the cookies are done baking?
The edges should be lightly golden, while the centers will still look a bit soft. They’ll continue to set as they cool, so resist the urge to overbake for the best, most tender results.
Can I freeze the dough instead of the baked cookies?
Definitely! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the baking time—fresh Pandan Cookies, anytime you like!
Final Thoughts
Baking Pandan Cookies is pure joy, from the moment you mix that fragrant green dough to the first sweet, buttery bite. I hope you’ll give these a try and experience the magical flavor for yourself—don’t be surprised if they become a new favorite in your cookie jar!
Print
Pandan Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pandan Cookies are delicate, fragrant treats inspired by Southeast Asian flavors, featuring the unique aroma of pandan extract. Soft and buttery with a subtle sweetness, they make an enticing dessert or snack that pairs perfectly with tea or coffee.
Ingredients
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 pandan extract
- 1/2 teaspoon vanilla extract
Optional
- 2 to 3 drops green food coloring for a brighter hue
Instructions
- Preheat oven and prepare baking sheet: Preheat the 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 until evenly combined and set aside to incorporate flavors.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
- Add egg and flavorings: Beat in the large egg, pandan extract, and vanilla extract until the mixture is smooth and homogenous, infusing the dough with distinctive aromas.
- Combine dry and wet ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough and ensure tender cookies.
- Add food coloring (optional): For a vibrant green hue, add 2 to 3 drops of green food coloring and mix until the color is evenly distributed.
- Shape cookies: Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet. Flatten each slightly using the back of a spoon for even baking and classic cookie shape.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden color, indicating doneness without overbaking.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their delicate texture.
- Serve and enjoy: Serve once cooled for the best flavor and texture, perfect with tea or as a sweet treat anytime.
Notes
- For a richer flavor, substitute half of the granulated sugar with light brown sugar to add a hint of molasses and moisture.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and crispness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
