Description
Pandan Cookies are delightful Southeast Asian desserts characterized by their vibrant green color and unique aromatic flavor derived from pandan juice or paste. These soft, buttery cookies are subtly sweetened, enriched with vanilla, and optionally rolled in desiccated coconut for a delightful texture and flavor contrast. Perfect for tea time or casual snacking, they bake up quickly with a tender crumb and a lightly golden edge.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons pandan juice or pandan paste
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Coating
- 1/4 cup desiccated coconut (optional for rolling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This incorporates air and creates a tender cookie texture.
- Add Wet Ingredients: Mix in the egg yolks, pandan juice or paste, and vanilla extract until fully combined, infusing the dough with rich flavor and the signature pandan aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft, cohesive dough forms.
- Shape and Coat Cookies: If desired, shape the dough into small balls, then roll them lightly in desiccated coconut for added texture and flavor. Place the balls spaced about 2 inches apart on the prepared baking sheet.
- Flatten Cookies: Use the back of a spoon or your fingers to gently flatten each cookie slightly to promote even baking and characteristic shape.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, signaling doneness.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Pandan juice or paste provides the authentic green color and unique aromatic flavor characteristic of these cookies.
- You can adjust the sugar to make the cookies sweeter or add a few drops of green food coloring for a more vibrant hue if desired.
- For an extra texture and flavor contrast, roll the cookie dough balls in desiccated coconut before baking.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
