Get the Recipe: Soft and Chewy Pandan Crinkle Cookies
These Soft and Chewy Pandan Crinkle Cookies offer a fragrant pandan flavor, striking green color, and a classic powdered sugar crinkle finish. The recipe uses tested technique tweaks—like a generous amount of pandan extract and an overnight rest—to deepen the flavor and guarantee soft, tender cookies with bold cracks and chewy edges. It’s an easy, festive twist on a holiday favorite and a great introduction to baking with pandan!
Ingredients
For the Pandan Cookie Dough
- 1 ¾ cups (7.85 ounces or 223 grams) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (7 ounces or 198 grams) granulated sugar
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pandan extract
- ¼ teaspoon pure vanilla extract
For Assembly
- 1 cup (4 ounces or 113 grams) confectioners' sugar
Equipment
- a 3-Tablespoon cookie dough scoop
Instructions
- First, mix the dry ingredients for the dough. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the sugar and butter, then add the eggs, extract, and dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes. Use a rubber spatula to scrape down the bottom and sides of the bowl. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the pandan and vanilla extract all at once, beating until combined and completely green throughout, about 1 minute. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate overnight.
- When ready to bake the cookies, defrost the cookies, and prep the oven and baking pans. Remove the cookie dough from the refrigerator and set on the counter to thaw slightly while you preheat the oven.Position a rack in the center of the oven and preheat the oven to 350°F. Line three half sheet pans with parchment paper.
- Coat the cookies. Place the confectioners' sugar in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Then, working one by one, drop each cookie dough ball into the bowl with confectioners' sugar. Toss until completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
Freezing the cookies: To freeze the pandan crinkle cookie dough, follow the instructions to scoop the cookie dough into balls. However, don’t drop them into the confectioners’ sugar! You won’t freeze them coated. Instead, scoop them onto a lined quarter sheet pan. If you’re not planning on baking them right away, there’s no need to space the dough apart.
Loosely wrap the sheet pan with plastic wrap and freeze for 1 hour, or until the cookie dough balls are solid. Place the frozen cookie dough balls in an airtight container or zip-top bag. Freeze for up to 3 months.
When ready to bake, there’s no need to thaw the dough balls! Simply place on a lined sheet pan to thaw slightly as you preheat the oven. Then, once the oven is preheated, toss each cookie dough ball in the confectioners’ sugar. Bake for 15 minutes, or until the edges have set but the centers are still soft.
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