Pandan Cookies
10 servings
servings10 minutes
active time1 hour 22 minutes
total timeIngredients
1 ¾ cup all purpose flour (218 g)
1 tsp baking soda (4.6 g)
¼ tsp salt (1.5 g)
½ cup unsalted butter (room temperature) (113 g)
1 cup granulated sugar (½ cup for the dough, ½ cup for rolling) (100 g + 100 g)
½ cup light brown sugar (110 g)
1 egg
½ tsp vanilla extract
1 tsp pandan extract
½ cup shredded coconut
Directions
Combine 1 3/4 cup of all purpose flour, 1 tsp of baking soda, and ¼ tsp of salt in a bowl. Mix and set aside.
In a separate bowl, combine ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar. Whisk using a stand mixer or hand mixer until light and fluffy.
Add the egg and whisk until combined.
Add ½ tsp of vanilla extract and 1 tsp of pandan extract and whisk until combined.
Combine the wet ingredients with the dry ingredients from step 1. Mix until just combined.
Finally, add ½ cup of shredded coconut, and mix until just combined.
Cover and let the dough cool in the fridge for 1 hour.
Preheat the oven to 350 degrees F (177 degrees C).
Prep 2 baking sheets by covering them with parchment paper.
Pour the last ½ cup of granulated sugar into a bowl. Set aside.
Using a medium cookie scoop (#16 cookie scoop), scoop the cookie dough into your hand. Roll into a ball and coat with the granulated sugar from the previous step.
Bake for 12-14 minutes until the edges are slightly brown.
Cool for 5 minutes before transferring the cookies onto a cooling rack to cool completely.
Nutrition
Serving Size
1 cookie
Calories
310 kcal
Total Fat
11 g
Saturated Fat
7 g
Unsaturated Fat
4 g
Trans Fat
0.4 g
Cholesterol
41 mg
Sodium
191 mg
Total Carbohydrate
50 g
Dietary Fiber
1 g
Total Sugars
33 g
Protein
3 g
10 servings
servings10 minutes
active time1 hour 22 minutes
total time