Pandan Almond Crinkle Cookies

Recipe adapted from Spicy Ice Cream!

Recipe caption in progress

Pandan Almond Crinkle Cookies
Prep Time: 30 mins
Cook Time: 15 mins
Yield: approximately 4-dozen cookies

Ingredients
For dough:

• 113 g unsalted butter (1 stick), softened
• 150 g light brown sugar
• 100 g white sugar
• 2 eggs
• 2 teaspoons pandan extract
• 1 teaspoon almond extract
• 330 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

For rolling cookies:

• 100 g white sugar
• 75 g powdered sugar
  
  

Directions
To make dough:

1. Pre-heat oven to 325°F and line 2 baking trays with parchment paper.
2. In a large mixing bowl, use an electric mixer to beat together butter, brown sugar, and white sugar for 3-5 minutes on medium speed until light and fluffy.
3. Add one egg at a time and continue beating on medium speed for another 2-3 minutes, scraping down the sides.
4. Add pandan and almond extract, beating until well combined.
5. Sift in flour, baking powder, and salt. With the mixer on low speed, continue mixing until there are no pockets of dry or wet dough left. Don't over-mix!

Rolling, Shaping, and Baking:

6. Add white sugar and powdered sugar to two separate, shallow bowls.
7. Scoop out tablespoon-sized balls of dough.
8. Roll the dough in white sugar first, then powdered sugar, and place on baking sheet.
9. Repeat with the rest of the dough, leaving about 2 inches between each dough ball to give them room to spread.
10. Bake for 12-15 minutes, or until the cookies have developed the cracked exterior and the bottoms brown slightly.
11. Let cool on the baking tray for 15 more minutes, then transfer to a cooling rack and enjoy!
12. Store in airtight container for up to 3 days (if they last that long).