Soft & Chewy Pandan Cookies

4.42 from 17 ratings

A yummy sugar cookie flavored with pandan extract and filled with shredded coconut.

Prep Time10

Cook Time12

Cooling Time1

Total Time1 22

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Keyword: pandan cookie recipe, pandan cookies

Servings: cookies

Calories: 310kcal

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.
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.
Add the egg and whisk until combined.
Add ½ tsp of vanilla extract and 1 tsp of pandan extract and whisk until combined.
Combine the wet ingredients with the dry ingredients from step 1. Mix until just combined.
Finally, add ½ cup of shredded coconut, and mix until just combined.
Cover and let the dough cool in the fridge for 1 hour.
Preheat the oven to 350 degrees F (177 degrees C).
Prep 2 baking sheets by covering them with parchment paper.
Pour the last ½ cup of granulated sugar into a bowl. Set aside.
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.
Bake for 12-14 minutes until the edges are slightly brown.
Cool for 5 minutes before transferring the cookies onto a cooling rack to cool completely.

Update 10/29/24 - Retested and decreased amount of flour to 1 1/2 cups in response to comments that the cookies are dry.
These cookies can be stored in an airtight container for up to 3 days and up to 6 months in the freezer.