Sweet Pandan Crinkle Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1¾ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - ½ cup softened unsalted butter
05 - 1 cup white sugar
06 - 1 large egg, at room temperature
07 - ½ teaspoon pure vanilla extract
08 - 1 teaspoon pandan extract

→ For Coating

09 - ¼ cup white sugar for the first coating
10 - ¾ cup confectioners' sugar for the outer coating

# Instructions:

01 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set this mixture aside for later use.
02 - Using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium speed for about 3-4 minutes. You're looking for a pale, fluffy consistency that's well incorporated.
03 - Crack in the egg and continue mixing on medium speed until it's completely blended into the butter mixture and no streaks remain.
04 - Pour in both the vanilla and pandan extracts, then beat until everything is well combined and you can smell that lovely pandan aroma.
05 - Gradually add your flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Stop mixing as soon as you don't see any dry flour pockets - overmixing will make tough cookies.
06 - Cover your bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting time helps the dough firm up so the cookies hold their shape better while baking, and it also deepens the flavor.
07 - When you're ready to bake, heat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking.
08 - Place the granulated sugar in one small bowl and the powdered sugar in another separate bowl. These will be your coating stations for the cookie dough balls.
09 - Using a 1.5 tablespoon cookie scoop, portion out the chilled dough and roll each piece between your palms to form smooth balls. First, roll each ball lightly through the granulated sugar, then generously coat it in the powdered sugar, making sure it's completely covered. Arrange the coated balls on your prepared baking sheets, leaving about 2 inches between each one.
10 - Bake for 12-14 minutes, or until the cookies have spread out and developed those signature cracks on top, with edges that are just starting to turn golden brown. Keep any remaining dough covered in the fridge while the first batch bakes.
11 - Let the baked cookies rest on the baking sheet for about 5 minutes to firm up slightly, then carefully transfer them to a wire cooling rack to cool completely. Continue with remaining batches, keeping unbaked dough refrigerated between baking sessions.

# Notes:

01 - The characteristic cracks on these cookies come from the contrast between the sugary coating and the soft interior expanding during baking.
02 - Chilling the dough is essential - it prevents the cookies from spreading too thin and helps create that perfect chewy texture.
03 - Make sure your butter is softened but not melted for the best texture in the final cookies.
04 - Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Back