With their snowy white coating and green pandan centres, these Pandan Crinkle Cookies bring a familiar flavour to festive baking! They have soft centres, lightly crisp edges and a fragrant pandan flavour, making them a lovely addition to your Christmas cookies assortment.

Unlike decorated cookies, these need no cutters or piping. Simply roll the chilled dough into balls, coat in sugar and let the oven create these distinctive cracks. While their green and white appearance suits Christmas, you can certainly enjoy these pandan cookies throughout the year!

Making Pandan Crinkle Cookies

This recipe uses pandan paste for flavour and colour without adding too much liquid to the dough. As the strength varies between brands, use a paste you are familiar with and adjust the amount accordingly!

I also added a small dash of coconut milk for additional fragrance. Should you find it difficult to get any, you can also use just water to provide that additional liquid, keeping the ingredient list simple and for the pandan flavour to lead.

Chilling is an important step. It firms the dough so that you can portion and roll it more easily. Keep the remaining dough refrigerated while working on each tray, especially in a warm kitchen.

Getting the Snowy Sugar Coating

For a more distinct white coating, roll each dough ball lightly in caster sugar before coating generously in icing sugar.

The first layer helps reduce how quickly the icing sugar absorbs moisture from the dough. The icing sugar should form an opaque white coating before baking; do note that too thin a layer can disappear into the surface. Additionally, ensure to coat the dough balls just before they go into the oven.

Without further ado, the recipe!

Video Coming Soon!

Pandan Crinkle Cookies Recipe
by Javier Tan November-09-2026

Bake pandan crinkle cookies with a snowy icing sugar coating. An easy Christmas cookie recipe with delectable pandan and coconut fragrance!

Ingredients ; Pandan Crinkle Cookies

  • 1/4 Cup + 1 Tsp or 60g Unsalted Butter, softened
  • 1/2 Cup or 90g of White Sugar
  • 1 Large Egg, approx 60g each, separated into yolks and whites
  • 1 Tsp or 5ml Pandan Extract, adjust depending on brand
  • 1 Tsp or 5ml Vanilla Essence
  • Slightly more than 1 Tbsp or 15g Coconut Milk
  • 1 and 2/3 Cups or 200g Plain Flour, spooned and levelled
  • 1 Tsp or 4g Baking Powder

Ingredients ; Sugar Coating

  • Approx 3 Tbsps or 35g of Caster Sugar
  • Approx 1/2 Cup or 60g of Icing Sugar

Instructions

  1. Cream together the softened butter and sugar until light and fluffy, approx 2 mins.
  2. Then, whisk in 1 egg. Followed by the pandan extract, vanilla and coconut milk.
  3. Fold in the flour and baking powder until the dough is of a single consistency.
  4. Refrigerate the batter for at least 3 hours or overnight.
  5. Next, take tablespoonfuls of dough, roll into a ball. Then, coat with caster sugar followed by icing sugar.
  6. Plate the cookies with 1 inch space between each on your baking tray with parchment paper. Bake 180C for 11 – 14 mins, these cookies will expand a bit!
  7. Cool and leave the cookies on the tray for approx 10 mins at least before transferring out.
  8. Serve and enjoy.

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour (excluding cooling time)
  • Yield: 20 Pandan Crinkle Cookies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best serve fresh at room temperature for up to 5 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan