Pandan Cookies

I can’t believe I’ve not posted this recipe before! It really is just a clone of my popular Ube Cookie Recipe.

Just substitute pandan extract for ube extract. This particular video uses a coconut spread from Pika Pika. This ingredient is totally optional and you could even use coconut flakes like in my ube cookie recipe.

Anyway, a good amount of people say they enjoy this pandan cookie version over the ube cookie version. I think I agree with them on that but making both cookies is never a bad idea!

Ingredients

I highly recommend you use weight for measuring these ingredients. I cannot guarantee the quality of the cookie if you use volume measurements.

• 384g all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 200g granulated sugar
• 227g butter, room temperature
• 2 teaspoon pandan extract
• 2 eggs
• PikaPika coconut spread. topping optional

Directions

1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.

2. Add eggs and pandan extract. Mix together until well combined.

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3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the coconut flakes, and mix the dry ingredients together.

4. With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).

5. Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.

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6. If you are going to add a topping, press down on each cookie with your thumb to create a well big enough for your topping.

6. Chill the dough for at least 1 hour in the fridge.

7. Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).

8. Allow cookies to cool a bit. Add the coconut spread or whatever topping you choose.

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Recipe