Soft & Chewy Pandan Cookies
A yummy sugar cookie flavored with pandan extract and filled with shredded coconut.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar (½ cup for the dough, ½ cup for rolling)
- ½ cup light brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tsp pandan extract
- ½ cup shredded coconut
Instructions
- 1
Combine 1 ½ cup of all purpose flour, 1 tsp of baking soda, and ¼ tsp of salt in a bowl. Mix and set aside.
- 2
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.
- 3
Add the egg and whisk until combined.
- 4
Add ½ tsp of vanilla extract and 1 tsp of pandan extract and whisk until combined.
- 5
Combine the wet ingredients with the dry ingredients from step 1. Mix until just combined.
- 6
Finally, add ½ cup of shredded coconut, and mix until just combined.
- 7
Cover and let the dough cool in the fridge for 1 hour.
- 8
Preheat the oven to 350 degrees F (177 degrees C).
- 9
Prep 2 baking sheets by covering them with parchment paper.
- 10
Pour the last ½ cup of granulated sugar into a bowl. Set aside.
- 11
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.
- 12
Bake for 12-14 minutes until the edges are slightly brown.
- 13
Cool for 5 minutes before transferring the cookies onto a cooling rack to cool completely.