Soft, chewy cookies with a marbled swirl of earthy matcha, fragrant pandan, and classic vanilla — simple to shape, gorgeous to look at, and perfect for content.
Base Dough (for all 3 flavours):
- 170 g ¾ cup unsalted butter, softened
- 150 g ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 240 g 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For Flavouring:
- 1 tsp matcha powder for one portion
- 1½ tsp pandan extract + optional green gel food colouring for one portion
- The third portion stays plain vanilla
🔸 A. Make the Base Dough
In a large bowl, cream together softened butter and sugar until fluffy (2–3 minutes).
Add the egg and vanilla extract, and mix until smooth.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually combine dry and wet ingredients to form a soft dough.
🔸 B. Divide and Flavour
Divide dough into 3 equal portions (use a kitchen scale for precision if desired).
Mix matcha powder into one portion until evenly green.
Mix pandan extract (and gel colour, if using) into another.
Leave the third portion plain vanilla.
🔸 D. Form the Swirl Balls
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop a small piece (about 1 tsp each) from each of the three doughs.
Roll each colour into a ball, then gently press them together to form one larger ball.
Lightly roll this into a single cookie ball — just enough to swirl, not mix.
Place on tray and press slightly into a disc (½-inch thick).
🔸 E. Bake and Cool
Bake for 10–12 minutes, until edges are set and centers look puffed but matte.
Let cool on tray for 5 minutes, then transfer to a wire rack.