Description

Enjoy a tropical baking adventure with these soft and chewy Pandan Cookies, bursting with unique pandan flavor and enhanced by shredded coconut for texture and richness.

Ingredients

Units Scale

Dry Ingredients

1.5 cups all-purpose flour (Provides structure; measure accurately to avoid tough cookies.)
1 teaspoon baking soda (Acts as a leavening agent for light, airy cookies.)
0.25 teaspoon salt (Enhances flavor and balances the sweetness.)

Wet Ingredients

0.5 cups unsalted butter (Adds richness and moisture; let it soften for easy mixing.)
0.5 cups granulated sugar (Contributes sweetness and texture; use some for rolling too.)
0.5 cups light brown sugar (Infuses a deeper flavor and adds a wonderful chew.)
1 large egg (Binds all ingredients for perfect structure.)
0.5 teaspoon vanilla extract (Complements the pandan flavor.)
1 teaspoon pandan extract (The star ingredient; unique flavor.)

Additional Ingredient

0.5 cups shredded coconut (Provides texture and enhances tropical flavor.)

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Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
Cream Butter and Sugars: In a separate large bowl, cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add Wet Ingredients: Add egg, vanilla extract, and pandan extract to the butter-sugar mixture and whisk until smooth.
Combine Mixtures: Gradually add the flour mixture into the wet ingredients, mixing until just combined.
Fold in Coconut: Fold in shredded coconut until evenly distributed throughout the dough.
Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for 1 hour.
Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
Scoop and Roll: Use a cookie scoop to portion out the dough into balls and roll in granulated sugar before placing them on the baking sheets.
Bake Cookies: Bake for 12-14 minutes or until edges are golden while the centers remain soft; cool on a wire rack.
Store and Serve: Once cool, transfer cookies to an airtight container and enjoy.

Notes

Measure flour accurately to avoid tough cookies.
Use some granulated sugar for rolling the cookie dough balls.
Let the butter soften for easy mixing.