I remember when I used to use just regular bread crumbs, until panko came into my life. I absolutely love the texture it gives fried foods and the flakes tend to stay crispier longer than standard breadcrumbs.
Panko is made from crustless bread, unlike regular breadcrumbs. As a result, they absorb less grease and give a better crunch to food in general. It’s the reason I had to make these cookies. I knew they would have the perfect crunchy texture…and they did. You will not be disappointed.
This recipe for Panko Cookies comes from a gorgeous new cookbook, Beach House Baking, by Lei Shishak. The book is filled with all kinds of summer treats perfect for easy entertaining at the beach or anywhere.
This would make a beautiful hostess gift and don’t forget to pick up a copy for yourself. The treats inside are inspired by the sun, surf and sand and the recipes will transport you to beach campfires, the Caribbean Seas and New England Shores.
Large, full color photos give you a real feel for what deliciousness is coming your way. There are over 100 recipes including morning treats, cupcakes, crisps, cookies, pies, ice cream sandwiches, frozen pops, beverages and more. Every bite is beach inspired.
The Panko Cookies were an absolute hit at my house. Honestly they are the perfect crunch. You would be hard-pressed to find another cookie without nuts as crunchy as this one. it’s perfect.
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 2 cups of sifted powdered sugar for coating
- Preheat oven to 350 degrees F. Line a cookie tray with aluminum foil, parchment paper or a silicone baking mat.
- In a mixer fitted with a paddle attachment, cream the butter, powdered sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Add the flour and panko, on low speed until blended.
- Scoop the dough onto the prepared tray (use a one ounce ice cream scoop). Press down slightly on the dough to flatten it to about 1/2 inch tall. Bake for 7 minutes, rotate, and then bake 7 to 8 minutes more or until bottoms of cookies are slightly browned.
- Cool 10 minutes on baking sheet. Roll warm cookies in the powdered sugar until evenly coated. Place on a wire rack to cool completely before tossing again in the powdered sugar. Store in an airtight container at room temperature.
If I were you, I’d make a double batch! These cookies melt in your mouth and hold up well over several days.
Disclosure: I was given a copy of Beach House Baking for review.