Pandan Cookie Recipe

There’s something truly magical about the aroma of pandan—it instantly takes me back to cozy afternoons and sweet childhood memories.

That’s exactly why I love making these pandan cookie recipe. They’re soft, buttery, and filled with the warm, nutty notes of pandan that make each bite irresistible.

Whether I’m baking them for a festive occasion or just to satisfy my sweet tooth, these cookies never disappoint.

If you’re looking for a unique treat that’s both comforting and exotic, this pandan cookie recipe is exactly what you need.

What is Pandan?

Pandan, often called the “vanilla of Southeast Asia,” is a tropical plant known for its fragrant, sweet, and slightly nutty aroma. Its long green leaves are commonly used in cooking and baking across countries like Thailand, Malaysia, Indonesia, and the Philippines.

Pandan adds a unique flavor and vibrant green color to dishes ranging from desserts and cakes to rice and drinks. You’ll often find pandan in extracts, pastes, or fresh leaves,

and it’s prized for bringing a fresh, floral note that’s both comforting and exotic. If you haven’t tried pandan before, it’s definitely worth exploring!

Why You Will Love This Recipe?

You’re going to fall in love with this pandan cookie recipe for so many reasons. First, the flavor—pandan adds a natural sweetness and a slightly nutty, vanilla-like aroma that’s unlike anything else.

It gives the cookies a tropical twist that makes them stand out from your typical butter cookie. Second, the texture—these cookies are perfectly crisp on the edges and soft in the center, just the way I like them.

And let’s not forget the vibrant green color, which makes them look just as delightful as they taste. Whether you’re new to pandan or already a fan, this recipe is an easy, fun, and delicious way to enjoy it.

How To Make Pandan Cookie Recipe

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 12–15 minutes
• Total Time: 30 minutes
• Calories: Approximately 90 per cookie
• Cuisine: Southeast Asian-inspired / Fusion
• Yield: About 20–24 cookies

Equipment Needed:

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking tray
• Parchment paper or silicone baking mat
• Cooling rack
• Cookie scoop or tablespoon (optional, for even sizing)

Ingredients:

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons pandan extract or pandan paste
• Optional: a few drops of green food coloring (for a more vibrant color)

📝 Step-by-Step Instructions:

1. Preheat the oven
   Set your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat.
2. Cream the butter and sugar
   In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy—about 2–3 minutes.
3. Add the egg and pandan
   Crack in the egg and add the pandan extract (and green food coloring if using). Beat again until well combined and evenly green.
4. Mix the dry ingredients
   In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Combine wet and dry
   Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand until a soft dough forms. Don’t overmix.
6. Scoop and shape
   Use a cookie scoop or tablespoon to drop dough onto the prepared tray, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon if desired.
7. Bake
   Bake for 12–15 minutes or until the edges just start to turn golden. The centers should still be soft.
8. Cool
   Let the cookies rest on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.

Serving Suggestions

I love serving these pandan cookie recipe with a cup of hot tea or iced milk tea—it really brings out their subtle sweetness. They also pair beautifully with coconut milk-based drinks or even Vietnamese coffee for a bold contrast.

If you’re entertaining, stack them in a glass jar or arrange them on a pastel-colored plate for a pretty presentation.

For a festive touch, dust a bit of powdered sugar on top or drizzle with white chocolate. These cookies also make great edible gifts—just wrap them in clear bags with a ribbon and you’re set!

Tips on how to make the best pandan cookies

• Use softened butter: It blends more easily and gives the cookies a soft, tender texture.
• Chill the dough (optional): If your dough feels too soft or sticky, chill it for 20–30 minutes to help hold its shape while baking.
• Don’t overbake: Take the cookies out once the edges are lightly golden. They’ll continue to firm up as they cool.
• Measure flour properly: Spoon it into your measuring cup and level it off to avoid dense cookies.

Variations

• Coconut twist: Add 1/4 cup shredded coconut for added texture and a tropical flavor boost.
• Pandan sandwich cookies: Spread a layer of kaya (coconut jam) or white chocolate between two cookies for a rich treat.
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan version: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use vegan butter.
• Nutty version: Add finely chopped macadamia nuts or almonds for a crunchy bite

Nutrition Facts Per Serving

• Calories: 90
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 15mg
• Sodium: 35mg
• Total Carbohydrates: 9g
• Dietary Fiber: 0g
• Sugars: 4g
• Protein: 1g

Can You Eat This Recipe Every Day?

While I’d love to eat these pandan cookie recipe daily (they’re that good!), I try to enjoy them in moderation. They’re made with butter, sugar, and flour—so while they’re not exactly a health food, they’re perfectly fine as an occasional treat.

If you’re craving something sweet every day, you could try making a lighter version with less sugar, plant-based butter, or whole grain flour. But for me, these cookies are best saved for those moments when I want something special, comforting, and homemade.

How to Store Pandan Cookies

To keep these pandan cookie recipe fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for up to 5 days that way.

If you want them to last longer, you can freeze the cookies in a sealed container or freezer bag for up to 2 months.

Just thaw them at room temperature before enjoying. Avoid storing them in the fridge, as it can make the cookies dry and lose their soft texture.

Note

For the best flavor, always use high-quality pandan extract or freshly blended pandan leaves if available. The natural aroma gives these cookies their signature fragrance. Make sure your butter is at room temperature for easier creaming, and don’t overbake—the cookies should be just lightly golden at the edges to stay soft and tender.

You can chill the dough for a more intense flavor and better shape retention during baking. If you like extra crunch, sprinkle a bit of sugar or shredded coconut on top before baking. Store them in an airtight container to keep them fresh for several days.

FAQs

Conclusion

Making pandan cookies is one of my favorite ways to bring a little tropical magic into my kitchen. With their delicate, buttery texture and that unique pandan aroma, they’re a simple yet unforgettable treat.

Whether you’re baking for family, friends, or just yourself, this recipe is easy to follow and perfect for any occasion.

I hope you enjoy baking and sharing these cookies as much as I do. Give it a try—you might just find your new go-to cookie recipe!