Ingredients:

  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) pandan juice
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60g) powdered sugar for dusting

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  2. Add eggs, vanilla extract, and pandan juice; blend until well combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually incorporate the dry mixture into the wet mixture until combined.
  5. Cover the cookie dough with plastic wrap or seal in an airtight container and chill in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Once chilled, scoop tablespoon-sized portions of dough.
  8. Roll each portion into a ball and then coat generously in powdered sugar.
  9. Place the balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
  10. Bake for 12-15 minutes or until the edges are set and the tops have cracked.
  11. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.