Buko Pandan Cookie crinkles should be at the top of your baking list if you love cookies and exploring unique flavors. Pandan, a tropical plant commonly found in Southeast Asia, adds a delightful green hue and a subtle, earthy, nutty flavor to these classic crinkle cookies.
In this blog post, we’ll guide you through the ingredients, the step-by-step process of making pandan cookie crinkles, and how to store them to keep their freshness intact.
You may also like these cookie crinkle flavors: Red Velvet Cookie Crinkles, Chocolate Crinkles Cookie, and Ube Crinkles Cookie.
You can make this Buko Pandan Salad with Tapioca Pearls and Buko Pandan Ice Cream.
Buko Pandan Cookie
Buko Pandan Cookie Crinkles will be my fourth crinkle cookie recipe on the blog, and indeed, cookie crinkles have endless cookie flavor offerings. From the Chocolate Cookies Crinkles to Ube Cookie Crinkles and Buko Pandan Cookie- I am so ready for the Holidays.
Of course, let’s not limit these cookies on special occasions. We can make it anytime for dessert- as I do.
Buko Pandan Cookie Ingredients
- Shreded Bako adds crunch and flavor to the cookie. You can get this from Winco or any other grocery store in the baking section.
- White granulated sugar sweetens the cookie.
- Canola oil- give volume and bind the cookie dough together.
- Large eggs- act as a leavening agent and add volume to the dough.
- Pandan extract- heightens the flavor of the cookie and deepens the color.
- All-purpose flour adds volume and structure to the cookie and is the base ingredient.
- Baking powder is added as the leavening agent.
- Salt-adds flavor.
- Powder sugar (used to roll the dough) is crucial to get the crinkle look.
HOW TO MAKE BUKO PANDAN
- Buko Pandan Dough: In a medium-sized bowl, add the buko shred, sugar, and oil. Mix and add in the egg and the Pandan flavor. Mix until incorporated.
- Sift: Mix all-purpose flour, salt, and baking powder until the mixture is well combined.
- Before baking: Cover the cookie dough with plastic wrap and refrigerate for an hour.
- Preheat oven: Place the oven rack in the middle of the range and preheat at 350 F
- When ready, scoop two tablespoons of the cookie dough into a ball. Place in a cookie pan, 2 inches apart from each other, and bake for 12 minutes.
- After baking, remove the cookie from the pan and let it cool in the wire rack.
MY COOKIE IS FLAT AND HARD TROUBLESHOOTING
This recipe should yield a fudgy and soft cookie. If the cookie comes out hard and flat, here is what went wrong.
- Did you chill the dough?
Chilling the cookie dough solidifies the fat in it. As the cookie bakes, the fat takes longer to bake. The longer the fat bakes, the less the cookie spreads. Forming the dough into a ball maintains the cookie’s plump shape and crinkle look.
- Form it into a round ball and arrange it in a cookie. Make sure you have a 2-inch distance from each other.
- Pat the top of the dough gently to achieve a hint of a flat top.
- Place the oven rack in the middle of the oven.
- Bake in a 350 F oven. Preheat the oven and bake for 12 minutes at maximum. Remove the cookie from the oven and gently transfer it to a wire rack.
Pandan Extract Flavor to Use
I use Mc Cormick Pandan Extract Flavoring all the time. I like that it achieves the natural flavor when extracting it from the Pandan leaves.
How to Store Buko Pandan Cookie Crinkles:
To keep your pandan cookie crinkles fresh and delicious, follow these storage tips:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 4-5 days. Be sure to layer them with parchment paper to prevent sticking.
- Freezing: If you want to store them for an extended period, freeze the cookies in an airtight container or a zip-top bag for up to 2-3 months. Be sure to place parchment paper between the layers to prevent them from sticking together.
- Thawing: When ready to enjoy your frozen cookies, take them out of the freezer and let them thaw at room temperature. You can also warm them in the oven for a few minutes to enjoy them as if they were freshly baked.
Pandan cookie crinkles offer a delightful twist on traditional crinkle cookies. Their vibrant green color and unique pandan flavor make them perfect for any occasion. By following the simple recipe and storage tips outlined in this blog post, you can savor the taste of these delectable cookies whenever you like. So, add a tropical flair to your cookie jar with pandan cookie crinkles.
Buko Pandan Crinkles
Equipment
- Large mixing bowl
- cookie sheet pan
Ingredients
- 1/2 cup Shredded Coconut
- 1 cup Sugar
- 1/4 cup Oil
- 2 large Eggs disregard the three eggs in the picture.
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Pandan Flavor
Instructions
- Pandan Cookie Dough: In a medium-sized bowl, add the shredded coconut, sugar, and oil. Mix and add in the egg and the Pandan flavor. Mix until incorporated.
- Sift: All-purpose flour, salt, and baking powder and mix until the mixture is well incorporated.
- Before baking: Cover the cookie dough with plastic wrap and refrigerate for an hour.
- Preheat oven: Place the rack in the middle of the range and preheat to 350 F. When ready, scoop two tablespoons of the dough and form the cookie dough into a ball. Roll the dough in the powdered sugar.Place in a cookie pan, with 2 inches distance between each other, and bake for 12 minutes. Immediately remove the cookie from the oven and let it cool on the wire rack.
Nutrition
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Rachel says
Tried this recipe and it didn’t taste like buko pandan crinkles. Taste more like corn cookies…