I’ve been wanting to experiment with pandan cookies, so I decided to start off with pandan flavored sugar cookies. I wasn’t sure how well the extract would mix with the dough. With matcha, I can just add the powder and mix it with the flour easily. The pandan extract was a little bit trickier.
I had to do a lot of kneading of the dough so that the pandan extract would mix evenly in the dough. I basically kept kneading the dough with my hand until the dough was almost all green and didn’t have any more of the natural dough color.
The cookies came out a very pretty green. They tasted pretty good too, though they seemed to have a slight food coloring aftertaste. I’m not sure if it was just in my mind though since I don’t like using artificial coloring. I tried to find pandan extract with no artificial coloring or flavoring, but I haven’t been able to find it.
Pandan Sugar Cookies
- 1/3 cup shortening
- 1/3 cup butter
- 3/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pandan extract
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together the butter, shortening and sugar. Stir in the egg and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Add in pandan extract and mix using hands until dough is uniformly green colored.
- Take dough and roll out on flat surface to about 1/4-inch-thick and use cookie cutter to make cookie shapes. Re-roll the dough scraps and repeat.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.