Buko Pandan Crinkle Cookies

Buko Pandan Crinkle Cookies

Easy to make moist and soft crinkle cookie, with unique flavour of Pandan. 

Today, I will be sharing buko pandan crinkle cookies. I didnt knew that this combination will work. The recipe was adapted from here. 

Growing up in the Philippines, I used in eating a dessert called buko pandan. A sweet salad using fresh buko (young coconut meat), pandan (screwpine leaves) gulaman (jelly) with some condensed milk and all purpose cream. Does it sounds weird to you? But trust me on this is is really good. The pandan has it unique flavour, with the sweetness of coconut. Hmmm... So refreshing. The best way to know is to try it. 

The same as the buko pandan salad the crinkle cookie has its own unique flavour from the pandan with a combination of some coconut milk.

When I was baking it our house smells really good. Actually my neighbor next door knock on our door and told me that the smell was making her hungry. Hahaha! 

So, I ended up giving here a few of the cookies and came back to me telling I should make more. 

The cookie is moist and soft. 

Here is the recipe: 

Ingredients:

1 1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup fine dessicated coconut

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup lightly packed brown sugar

1 egg

2 tablespoon coconut milk

2 teaspoon buko pandan flouring

Procedure: 

1. In a medium bowl, combined all your dry ingredients, flour, baking powder, salt, desiccated         coconut. Mix well and set aside. 
2. In a medium bowl using your hand held mixer or on a stand mixer beat your butter, brown sugar and granulated sugar  until light and fluffy. Add egg, coconut milk and buko pandan flavoring. If you wish to add some green food coloring you may add at this point depending on the color you wanted to achieve. 
3. Stir in half of the drg ingredients, mix well, and add the remaining. Mix until well combined. If it is too runny add more flour starting with one tablespoon. 
4. Cover the dough with a cling wrap and let it rest in the fridge for about 3 hours or best overnight. 
5. After 3 hours: Take out the dough from the fridge, using a tablespoon roll the dough into a ball.  Let it roll in a powdered sugar making sure everything is evenly coated, before transfering to a baking sheet lined with a parchment paper. Let it sit on the fridge for another 10 minutes before baking. 
6. While your dough is resting preheat your oven to 350F.
7. Bake the cookies at preheated oven of 350F for about 10-12 minutes. Dont over cooked.
8. Let it sit for 5 minutes in the baking sheets before transfering to a wire rack to cool completely. 
9. Enjoy!