buko pandan cookie crinkles

Yes. Today, we are making something unique- Buko Pandan Cookie. It’s not too sweet, it’s chewy, and each bite has a crunch from dried Buko shreddings. Each bite is bliss.

Buko Pandan Cookie

Buko Pandan Cookie Crinkles will be my fourth crinkle cookie recipe here, 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

• Buko Powder- this adds crunch and add the flavor to the cookie.
• White granulated sugar sweetens the cookie.
• Canola oil- give volume and bind the cookie dough together.
• Large eggs- acts as a leavening agent and adds 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 it is the base ingredient.
• Baking powder- adds as the leavening agent.
• Salt-adds flavor.
• Powder sugar (used to roll the dough) – crucial to get the crinkle look.

HOW TO MAKE BUKO PANDAN

• Buko Pandan Dough: In a medium-size bowl, add the buko shred, 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 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 dough from the cookie dough into a ball. Place in a cookie pan, with 2 inches distance between 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

The outcome of this recipe should be a fudgy and soft cookie. If this 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, it takes longer for the fat in the cookie to bake. And the longer the fat bake, the less the cookie spread. Forming the dough into a ball makes the cookie maintain its plump shape and crinkle look.
• Form into a round ball and arrange in a cookie. Make sure you have the 2-inch distance to each other.
• Pat gently the top of the dough to achieve a hint of the flat top.
• Place the oven rack in the middle of the oven.
• Bake in a 350 F oven. Make sure you preheat the oven and bake for 12 minutes maximum. Remove the cookie from the oven and gently transfer it into a wire rack.

Pandan Extract Flavor to Use

I use Mc Cormick Pandan Extract Flavoring all the time. I like that it does achieve the natural flavor when you are extracting it from the Pandan leaves.

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Course: Dessert

Cuisine: FILIPINO

Equipment

• spatula
• Large mixing bowl
• cookie sheet pan

Ingredients

• 1/2 cup Shredded Coconut
• 1 cup Sugar
• 1/4 cup Oil
• 2 large eggs
• 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-size 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 oven rack in the middle of the oven and preheat to 350 F. When ready, scoop two tablespoons of the dough and form the cookie dough into a ball. 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.

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