Description
These Pandan Cookies offer a delightful tropical twist on traditional baking with the unique flavor of pandan and a hint of coconut.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pandan extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Green food coloring (optional)
- 2 tablespoons shredded coconut (optional for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Egg and Pandan Extract: Beat in the egg and pandan extract until well combined. Add green food coloring if desired.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Shape and Bake: Roll tablespoon-sized portions of dough into balls, place on the baking sheet, flatten slightly, and sprinkle with coconut. Bake for 10-12 minutes until golden.
- Cool and Enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Pandan extract intensity may vary, adjust to taste.
- For crispier cookies, bake an extra 1-2 minutes.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
