The BEST Pandan Crinkle Cookies

Combine 1 ¾ cups of all purpose flour, 1 tsp of baking powder, and ¼ tsp of salt in a bowl. Mix and set aside.

Add ½ cup of unsalted butter and 1 cup of granulated sugar to a bowl. Using a stand mixer or hand mixer, whisk until a light and fluffy texture.

Add the egg and mix until combined.

Lastly, add ½ tsp of vanilla extract and 1 tsp of pandan extract and mix until combined.

Add the dry ingredients from step 1 into the bowl and mix until just combined. Be careful not to over mix the dough.

Cover and let the dough cool in the fridge for 1 hour. This helps the dough hold its shape in the oven and improves the flavor.

Preheat the oven to 350 degrees F (177 degrees C).

Prep 2 baking sheets by covering them with parchment paper.

Scoop the last ¼ cup of granulated sugar and ¾ cup of powdered sugar into 2 separate bowls.

Using a small (1.5 tbsp, #40 scoop) cookie scoop, scoop the dough into your hands. Roll it between your palms until a ball is formed.

Coat the cookie ball in a light layer of granulated sugar and then a thick layer of powdered sugar. Place the ball on the prepped baking sheet. Repeat this process until you have filled up both baking sheets.

Bake for 12-14 minutes until the edges are slightly brown. While the first batch is baking, cover and place the rest of the cookie dough in the fridge for storage.

Once the first batch is done, let them cool at room temperature for 5 minutes before transferring them onto a cooling rack to cool completely. Repeat this process for the second batch.