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
Scale
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
