How I Bake the Most Fragrant Mini Pandan Cookies
Mini Pandan Cookies image by Jade Nhin
“I had never tried soft, chewy pandan cookies before, so I thought I’d experiment by replacing vanilla extract with pandan in my classic go-to cookies recipe.” Let’s make mini pandan cookies with Jade Nhin.
How To Store
The main goal is to keep them in an airtight environment to protect them from moisture (which makes them soft) and from losing their delicate pandan scent.
Short-Term Storage (Up to 2 Weeks)
Cool Completely: This is the most important first step. Let the cookies cool completely on a wire rack after baking.
Airtight Container: Place the completely cooled cookies in a rigid, airtight container. A tin or glass jar with a tight-sealing lid is perfect.
Parchment Layers: If you need to stack them, place a sheet of parchment paper between each layer to prevent them from scratching or sticking together.
Cool, Dark Place: Store the container away from the stove or direct sunlight. Heat and light will degrade their flavor and color.
Longer-Term Storage (Up to 1 Month+)
For the best long-term freshness, the freezer is highly effective.
Freeze Until Solid: First, spread the cooled cookies in a single layer on a baking sheet. Place the tray in the freezer for about an hour. This step prevents them from clumping together.
Transfer to Airtight Container: Once frozen, transfer the cookies to a heavy-duty freezer bag or a freezer-safe airtight container. Freeze for up to 3 months.
To Thaw: Simply take them out and let them sit at room temperature in the container for 15-20 minutes. This prevents condensation from forming on the cookies themselves.
Happy Baking! - Sharon Hsu (@SparkleCakerie)
Mini Pandan Cookies
Ingredients
Instructions
About the Baker
Jade is a baker who just wants to share the love and enjoys wrapping the bakes as well as making them. Inspired by Western and Asian influences, Jade also adapts hand-me-down recipes from her traditional Chinese/Vietnamese family.
