Description
These Soft & Chewy Pandan Cookies are delightful treats infused with fragrant pandan extract and shredded coconut. They feature a tender texture with a sweet, tropical flavor, perfectly balanced by a light sugar coating that delivers a gentle crunch. Ideal for cookie lovers looking to explore unique flavors, this recipe yields soft cookies that are chewy inside with a lightly crisp exterior.
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar (divided: ½ cup for dough, ½ cup for rolling)
- ½ cup light brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp pandan extract
Add-ins
- ½ cup shredded coconut
Instructions
- Combine Dry Ingredients: In a bowl, whisk together 1 ½ cups all purpose flour, 1 tsp baking soda, and ¼ tsp salt until evenly blended. Set this mixture aside.
- Cream Butter and Sugars: Using a stand or hand mixer, beat ½ cup unsalted butter with ½ cup granulated sugar and ½ cup light brown sugar until the mixture is light, fluffy, and creamy.
- Add the Egg: Crack the large egg into the butter and sugar mixture and whisk until fully incorporated and smooth.
- Flavor the Dough: Stir in ½ tsp vanilla extract and 1 tsp pandan extract evenly into the wet mixture for aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain tenderness.
- Add Coconut: Gently fold in ½ cup shredded coconut so it is evenly distributed through the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up and deepen the flavors.
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prepare for baking.
- Prepare Sugar Coating: Place the remaining ½ cup granulated sugar in a bowl for rolling the cookie dough balls.
- Form and Coat Cookies: Use a medium (#16) cookie scoop to portion the dough. Roll each portion into a ball with your hands and then roll it thoroughly in the granulated sugar to coat evenly.
- Bake Cookies: Arrange the sugar-coated dough balls spaced evenly on the prepared baking sheets and bake in the preheated oven for 12 to 14 minutes until the edges turn lightly golden brown.
- Cool Cookies: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- To achieve the best pandan flavor, use high-quality pandan extract.
- Refrigerating the dough is essential to prevent spreading and to develop richer taste.
- Avoid overmixing the dough to keep cookies tender and chewy.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Shredded coconut adds texture but can be substituted with finely chopped nuts for variation.
