Bring a splash of island sunshine into your kitchen with Pandan Cookies: A Tropical Twist on Classic Baking. These irresistibly chewy cookies are little green gems graced with the aromatic magic of pandan, a beloved flavor throughout Southeast Asia, balanced by creamy white chocolate and a delicate whisper of toasted coconut. They’re the ultimate treat for anyone craving a sweet escape, so easy to make yet strikingly vibrant on your dessert table, and sure to win fans at first bite!
Ingredients You’ll Need
There’s beauty in simplicity, and that’s absolutely the case here. Every ingredient in these cookies carries its own weight, bringing texture, color, and flavor together for a uniquely tropical baking experience. Here’s what you’ll be gathering:
- All-purpose flour: This is the sturdy base that binds everything together and creates that classic cookie crumb.
- Baking powder: Helps your cookies rise just enough for pillowy softness.
- Baking soda: Works alongside baking powder for the perfect tender-yet-chewy texture.
- Salt: Just a touch brings out all the beautiful flavors and keeps the sweetness in check.
- Unsalted butter (softened): Brings richness and makes each bite velvety smooth—let it come to room temp for easy creaming!
- Granulated sugar: For a crisp edge and perfect sweetness.
- Light brown sugar (packed): Adds caramel depth and keeps the centers soft and moist.
- Large egg: The all-important binder for a unified dough.
- Pandan extract: The vivid green color and unmistakable tropical aroma makes these cookies shine—adjust to your preference!
- Vanilla extract: Layers extra fragrance and rounds out the flavor.
- White chocolate chips (optional): For those decadent, creamy pops of sweetness.
- Shredded coconut (optional, for garnish): Sprinkle before baking for a pretty finish and a boost of coconut flavor.
How to Make Pandan Cookies: A Tropical Twist on Classic Baking
Step 1: Prep Your Baking Sheets and Preheat
First things first, get your oven preheating to 350°F (175°C)—that way it’s nice and hot when your dough is ready. Line two baking sheets with parchment paper to guarantee easy, fuss-free cookie removal and soft, golden bottoms.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Mixing these separately ensures your cookies rise beautifully and evenly, and no one gets a surprise pocket of baking soda!
Step 3: Cream the Butters and Sugars
Grab a large mixing bowl and beat the softened butter, granulated sugar, and brown sugar until the mixture becomes pale and fluffy. This step creates air pockets for tender cookies and gets the foundation tasting perfectly rich.
Step 4: Add Egg and Extracts
Next up: crack in that egg, pour in the pandan extract, and add the vanilla extract. Beat until it’s luscious, smooth, and a dreamy, bright green—don’t worry, the color will mellow in the oven!
Step 5: Combine Wet and Dry Mixtures
Gradually add the whisked dry ingredients to your wet mixture, stirring just until combined. Stop mixing once the dough comes together—overworking can make your cookies tough, and we’re aiming for all soft and chewy.
Step 6: Fold in White Chocolate (Optional)
If you love creamy surprises, gently fold in white chocolate chips now. Their richness pairs so well with the tropical pandan notes. You can leave them out if you’re a purist—the cookies still sing!
Step 7: Scoop, Sprinkle, and Bake
Scoop out tablespoon-sized blobs of dough and space them about 2 inches apart on your prepared pans. Lightly press the tops to shape, then sprinkle with shredded coconut if you’re feeling extra tropical. Bake for 10 to 12 minutes, or until the edges are set and just golden—don’t overbake if you want them chewy in the center.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies rest on the sheet for 5 minutes—this helps them firm up. Then, move them gently to a wire rack and let them cool completely (if you can wait that long!). Enjoy the sweet aroma while you wait!
How to Serve Pandan Cookies: A Tropical Twist on Classic Baking
Garnishes
Before presenting, dust the tops with a little extra shredded coconut or a light sprinkle of powdered sugar. For an eye-catching finish, try adding a few slivers of toasted almonds or even a single edible flower for the ultimate tropical vibe.
Side Dishes
These cookies pair perfectly with a cup of jasmine tea, iced coconut latte, or a frosty glass of milk. If you’re serving for dessert, arrange alongside other Asian-inspired sweets like mango pudding, coconut sago, or mochi for a colorful and festive platter.
Creative Ways to Present
Stack your cookies on a tiered cake stand for a dazzling afternoon tea, or wrap bundles in cellophane tied with raffia for sweet homemade gifts. For parties, nestle each Pandan Cookie: A Tropical Twist on Classic Baking in a mini cupcake liner to really showcase their cheerful green color!
Make Ahead and Storage
Storing Leftovers
To keep your Pandan Cookies: A Tropical Twist on Classic Baking fresh, store them in an airtight container at room temperature—they’ll stay soft and flavorful for up to five days. Tuck a slice of bread in with them to help maintain moisture if your kitchen is especially dry.
Freezing
Both the dough and the baked cookies freeze beautifully! For maximum convenience, scoop dough balls onto a tray and freeze until firm, then transfer to a zipper bag for up to three months. Bake straight from frozen with an extra minute or two. Baked cookies can also be frozen in well-sealed bags, just thaw at room temperature before eating.
Reheating
A quick 10 seconds in the microwave is all it takes to bring back the soft, “just-baked” texture and revive the pandan aroma. If you’ve frozen the cookies, let them come to room temp, then warm right before serving. A low oven can help refresh bigger batches if you’re entertaining.
FAQs
Can I make these cookies vegan?
Absolutely! Swap in your favorite plant-based butter and use a flaxseed or chia egg in place of the regular egg. Most white chocolate chips contain dairy, but vegan versions are available if you want to keep the cookies fully plant-based.
What can I use if I can’t find pandan extract?
If you can’t track down pandan extract, you can try using vanilla with a hint of almond for a unique twist, though it won’t be quite the same. You can sometimes find pandan paste in Asian supermarkets, or try making your own pandan juice if fresh leaves are available.
How strong is the pandan flavor in these cookies?
The pandan flavor is distinct but not overpowering. If you like a more intense aroma and color, add an additional half teaspoon of extract. Start mild and adjust on your next batch to discover your perfect “tropical” level!
Do I have to include the white chocolate or coconut?
Nope! Both the white chocolate chips and coconut are optional and customizable. Pandan Cookies: A Tropical Twist on Classic Baking are delicious plain, or you can substitute with macadamia nuts or even dried fruit for another layer of flavor.
Why are my cookies turning out too brown or too soft?
If they’re browning too quickly, check your oven temperature with an oven thermometer and bake on the middle rack for best results. For crisper cookies, simply leave them in the oven for an extra minute or two. Pull them earlier for a chewy, moist texture.
Final Thoughts
There’s just something magical about baking up a batch of Pandan Cookies: A Tropical Twist on Classic Baking—both the aroma and the flavor transport you to a sunny, coconut-kissed paradise. I can’t wait for you to impress friends and family with these striking, unique cookies. Give them a try and let that tropical twist brighten your next dessert spread!
Print
Pandan Cookies: A Tropical Twist on Classic Baking Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
These Pandan Cookies offer a tropical twist on classic baking with their unique flavor and delightful texture. The combination of pandan extract, white chocolate chips, and shredded coconut creates a truly irresistible treat that is perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 2 teaspoons pandan extract
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
- 1/4 cup shredded coconut (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pandan extract, and vanilla extract, mixing until well combined.
- Combine the ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Fold in white chocolate chips if using.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press down the tops lightly and sprinkle with shredded coconut if desired. Bake for 10 to 12 minutes until the edges are set and lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Adjust the pandan extract to taste for a stronger or milder flavor.
- For a crisper cookie, bake 1 to 2 minutes longer.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
