Description
Pandan Cookies offer a tropical twist on classic cookies, infused with fragrant pandan extract that adds a unique and vibrant flavor. These soft, buttery cookies are accented with optional white chocolate chips and shredded coconut for added texture and sweetness. Perfect as a delightful dessert or snack, they bring a touch of Asian fusion to your baking repertoire.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 2 teaspoons pandan extract
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup white chocolate chips
- 1/4 cup shredded coconut (for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step is key for texture.
- Add Egg and Flavorings: Mix in the egg, pandan extract, and vanilla extract until all ingredients are fully incorporated and smooth in texture.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture, stirring gently until just combined to avoid overmixing, which can toughen cookies.
- Fold in White Chocolate Chips: If using, fold in the white chocolate chips evenly through the dough for pockets of sweetness.
- Portion the Dough: Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Shape and Garnish: Lightly press down the tops of each cookie dough ball and optionally sprinkle shredded coconut on top for added texture and flavor.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges are set and lightly golden, signaling they are perfectly baked while remaining soft inside.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Adjust the pandan extract amount to your preference for a stronger or milder flavor impact.
- For crisper cookies, bake them for an additional 1 to 2 minutes beyond the recommended time.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
