Pandan Checkerboard Cookies are a fun and eye-catching treat that combines buttery shortbread with the sweet, floral aroma of pandan. Their striking green and white checkerboard design makes them perfect for festive occasions, tea parties, or as a gift. They may look tricky, but with some patience and chilling time, you can easily create these beautiful cookies at home.
1. Serving Quantity
Makes about 30 cookies
2. Cooking Time
Preparation: 30 minutes (plus chilling time)
Baking: 12 minutes per batch
Total Time: about 1 hour 30 minutes
3. Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons pandan extract
- A few drops of green food coloring (optional for brighter color)
4. Instructions
- In a large bowl, beat butter and powdered sugar until creamy.
- Add the egg and vanilla extract, mixing well.
- Gradually stir in flour and salt to form a soft dough.
- Divide the dough in half. To one half, add pandan extract and green food coloring. Mix until evenly tinted.
- Shape each dough half into flat rectangles, wrap in plastic wrap, and chill for 30 minutes.
- Roll each dough into equal-sized rectangles (about 1/4 inch thick). Cut into strips of equal width.
- Arrange strips in alternating colors to form a checkerboard pattern, brushing lightly with water between strips to help them stick. Press gently to keep the block firm.
- Wrap the dough block and chill again for 30 minutes.
- Slice the chilled dough into cookies about 1/4 inch thick and place on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set but not browned.
- Cool on a wire rack before serving.
5. Nutrition (per cookie, approx.)
Calories: 90
Fat: 5g
Carbohydrates: 11g
Protein: 1g
Sugar: 4g
Sodium: 40mg
6. Tips
- Chill the dough well between steps to maintain sharp checkerboard edges.
- If the dough is sticky, dust your surface with a little flour.
- Pandan extract varies in strength—adjust to taste.
- You can make a chocolate-and-vanilla version by swapping pandan extract for cocoa powder.
- Store cookies in an airtight container for up to 1 week.
These Pandan Checkerboard Cookies are as delightful to look at as they are to eat, adding a pop of color and flavor to any dessert table.
