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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Cuisine: Southeast Asian-inspired / Fusion
Calories: 90
Ingredients Equipment Notes

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

Equipment

  • 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)

Notes

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.