Pandan Palm Sugar Sandwich Cookies

Imagine warm, buttery discs with a whisper of green pandan, sandwiched around a glossy, caramel-like palm sugar filling. As you pull one apart, the aroma of toasted butter and floral pandan rises, the gula melaka filling threads slightly between the cookies, and the first bite yields a tender, melt-in-your-mouth crumb balanced by deep, caramelized sweetness. These sandwich cookies are delicate yet comforting — a little nostalgic, a little exotic.

They’re perfect for cozy weekend breakfasts with tea, for packaging as thoughtful homemade gifts during festive seasons, or for serving at gatherings where something both elegant and approachable is called for. If you love buttery shortbread with rich fillings, this pandan version will feel like a delightful new favorite alongside recipes such as apple butter thumbprint cookies.

At a Glance

• Prep Time: 25 minutes (active), plus 30 minutes chilling if desired
• Cook Time: 12–15 minutes per batch
• Total Time: ~45 minutes (plus cooling and any optional chilling)
• Servings: Makes about 24 cookies (12 sandwiches) — adjust cuts for more/less
• Difficulty Level: Easy–Moderate (baker-friendly technique)

Nutrition Highlights
Estimated nutrition per serving (one sandwich cookie, recipe yields ~12 sandwiches)

• Calories: ~310 kcal
• Fat: ~18 g
• Carbohydrates: ~33 g
• Sugars: ~16 g
• Protein: ~3 g
• Dietary Fiber: ~1 g
• Sodium: ~50 mg

Nutrition notes: These values are estimates calculated from standard food composition entries (USDA FoodData Central) and basic macronutrient conversions (4 kcal/g for carbohydrates and protein; 9 kcal/g for fat). Actual values will vary by brand and portion size. For personalized dietary guidance, consult reputable sources such as the USDA or a registered dietitian.

Why You’ll Love It

• Aromatic and unique: Pandan lends an unmistakable, bright floral note that’s both nostalgic for Southeast Asian palates and intriguing for new eaters.
• Texture contrast: A buttery, tender cookie exterior gives way to a shiny, slightly sticky palm sugar center — that contrast makes every bite interesting.
• Crowd-pleasing simplicity: Techniques are straightforward (cream, combine, chill, bake), making this a great weekend project that still looks and tastes special.
• Gift & gathering friendly: They store well for a few days and travel nicely, so they’re ideal for cookie exchanges or festive platters.

How to Make Pandan Palm Sugar Sandwich Cookies

Ingredients

• 1 cup (227 grams) unsalted butter, softened
• 3/4 cup (90 grams) powdered sugar
• 1 large egg yolk
• 1 teaspoon pandan extract
• 2 cups (250 grams) all-purpose flour
• 2 tablespoons (16 grams) cornstarch
• 1/4 teaspoon salt
• 1/2 cup (100 grams) gula melaka (palm sugar), finely chopped
• 1/4 cup (60 ml) heavy cream
• 1 tablespoon (14 grams) unsalted butter

Optional ingredients & substitutions

• Vegan: Use vegan butter and replace heavy cream with full-fat coconut milk; use a vegan egg replacer (e.g., flax yolk) for the egg yolk. Texture will be slightly different.
• Gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum. The cookies may be more fragile; chill dough well.
• Flavor twists: Add 1/2 teaspoon finely grated lime zest to the filling for brightness, or a pinch of ground cardamom to the dough for warmth.

Directions

1. Preheat the oven to 170°C (338°F) and line a baking tray with parchment paper.
2. In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy (about 2–3 minutes with a hand mixer).
3. Add the egg yolk and pandan extract; mix until smooth and fully incorporated.
4. Sift in the all-purpose flour, cornstarch, and salt. Mix gently until a soft, uniform dough forms. Avoid overmixing to keep the cookies tender.
5. Roll the dough out to about 1/4 inch (6 mm) thickness on a lightly floured surface. Use a round cutter to cut into even rounds; transfer them to the prepared tray spaced about 1 inch apart.
6. Bake for 12–15 minutes, or until the bottoms are lightly golden. Watch the edges — don’t let them brown deeply. Remove from oven and cool completely on a wire rack.
7. While the cookies cool, make the palm sugar filling: In a small saucepan over low heat, combine the finely chopped gula melaka and heavy cream. Stir gently until the palm sugar melts and the mixture is smooth. Remove from heat and stir in 1 tablespoon (14 grams) unsalted butter until glossy. Allow to cool slightly until thick but spreadable.
8. Spoon or pipe a small amount of filling onto the flat side of one cookie and sandwich with another. Press gently to distribute the filling. Let the assembled sandwiches set on a tray until the filling firms up (about 20–30 minutes at room temperature).

Practical tips

• Avoid overworking the dough — that keeps the cookies tender and short.
• If your dough warms too much while rolling, chill it 10–15 minutes to make cutting cleaner.
• Check doneness by lifting a cookie; the bottom should be just turning golden. Overbaking dries them out.
• If the filling becomes too runny, cool slightly longer or chill briefly to thicken before sandwiching.

Ways to Enjoy

• Classic pairing: Serve with a cup of strong black tea or an aromatic oolong — the tannins balance the palm sugar’s sweetness.
• For coffee lovers: Try alongside a latte or flat white; the creaminess complements the buttery cookie.
• Portable treat: Package a stack of three sandwiches in parchment and twine for gifts.
• Snack board: Add these to a cookie plate with biscotti and nutty shortbreads for textural variety.
• Savory contrast idea: If you want inspiration for savory sandwiches to serve with tea, explore this beef-and-cheddar sandwich for a contrasting option on your spread.

Storage Instructions

• Room temperature: Store in an airtight container at room temperature for up to 3 days. Keep layers separated with parchment to prevent sticking.
• Refrigeration: If your kitchen is warm or you prefer a firmer filling, refrigerate in an airtight container for up to 7 days. Bring to room temperature before serving for the best texture.
• Freezer: Individually wrap cookies (unfilled) or assemble and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature. Note: The palm sugar filling may change texture slightly after freezing.

Pro Tips & Tricks

• Best pandan flavor: Use a high-quality pandan extract or freshly ground pandan paste if available — a little goes a long way.
• Filling sheen: Stir in the final tablespoon of butter off the heat; it gives the gula melaka filling a glossy finish and silky mouthfeel.
• Uniform cookies: Chill the rolled dough for 15 minutes before cutting if it’s too soft — this helps maintain neat edges.
• Doneness cue: Cookies should not be overly browned; look for pale tops and just-golden bottoms to retain a tender shortbread texture.
• Adjust sweetness: Gula melaka is richly flavored; if you prefer less sweet, reduce palm sugar in the filling to 3/8 cup (75 g) and taste as you go.

Creative Twists

• Coconut pandan: Replace 1/8 cup (15 g) of flour with desiccated coconut and use coconut cream for the filling for a tropical lift.
• Chocolate-dipped: Dip half of each sandwich in tempered dark chocolate and let set for an elegant finish.
• Citrus pandan: Add 1/2 teaspoon lime zest to the filling and a pinch of flaky sea salt on top for bright contrast.
• Vegan version: Use vegan butter, replace egg yolk with 1 tablespoon aquafaba or a commercial egg replacer, and swap heavy cream for full-fat coconut milk. Use vegan gula melaka or a mix of coconut sugar and a bit of molasses for depth.
• Mini bites: Make smaller rounds to produce bite-sized sandwiches for parties — adjust bake time down to 8–10 minutes.

Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes — wrap the dough tightly and refrigerate for up to 48 hours, or freeze for up to 1 month. Thaw in the fridge before rolling.

Q: My filling is grainy. How can I fix it?
A: Finely chop the gula melaka or grate it before melting. Heat gently and stir frequently. Strain if necessary to remove any undissolved bits.

Q: How can I reduce the sweetness?
A: Reduce the powdered sugar by 1–2 tablespoons in the dough and lower gula melaka to 3/8 cup (75 grams) for the filling; balance with a pinch of salt or citrus zest.

Q: Can I use regular white sugar instead of gula melaka?
A: Yes, but regular brown sugar or a mix of brown sugar and a small amount of molasses will approximate the deep caramel notes of gula melaka better than plain white sugar.

Q: Are these suitable for gifting long-distance?
A: Packed in airtight tins with parchment between layers, they travel well for a few days. For longer shipping, freeze and send overnight with cold packs.

Conclusion

Give these pandan palm sugar sandwich cookies a try — they’re an elegant blend of buttery shortbread and warm, caramelized palm sugar that feels special without being fussy. For another take on pandan gula melaka cookies or inspiration from ready-made recipe pages, see this Emborg Pandan Gula Melaka recipe and this Sheng Siong Pandan Gula Melaka sandwich cookies page. I’d love to hear how yours turn out — share photos, tweaks, and your favorite pairings in the comments below.