Pandan Cookies

10 servings


10 minutes

active time

1 hour 22 minutes

total time


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


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.


Serving Size

1 cookie


310 kcal

Total Fat

11 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0.4 g


41 mg


191 mg

Total Carbohydrate

50 g

Dietary Fiber

1 g

Total Sugars

33 g


3 g

10 servings


10 minutes

active time

1 hour 22 minutes

total time
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