A sweet butter, meltaway cookie, made with crunchy Panko bread crumbs. The addition of Panko brings a distinct texture to this crumb cookie recipe that would otherwise simply melt in your mouth.
Mixing Panko crumbs with all the fixings for the perfect, melt-in-your-mouth butter cookie is pure magic.
Remember when we used to all swear by regular bread crumbs until Panko entered the scene. The texture it imparts to fried goodies is simply irresistible, and those flakes stay crispy far longer than their standard counterparts.
Related: Italian Cookies
What sets Panko apart is its origin—made from crustless bread, unlike the typical bread crumbs. This unique quality means they soak up less grease, providing a superior crunch to all kinds of dishes. Which is precisely why I had to use them to whip up these cookies. I had a hunch they’d achieve the ideal crunch and not absorb too much of the butter, and trust me, they delivered. You won’t be disappointed.
Why You’ll Love This Panko Cookie Recipe
- They are the perfect fusion of rich, buttery goodness with the unexpected crunch of Panko crumbs.
- A unique cookie that no one else will have at the holiday cookie exchange.
- The Panko ensures a longer-lasting crispiness for a crumb cookie recipe.
- Strikes the ideal balance between melt-in-your-mouth sweetness and crunchy cookie.
- A great cookie for all seasons and occasions.
- You would be hard-pressed to find another nut-free cookie as crunchy as this one.
- Unsalted butter: Adds richness and a smooth texture to the cookies.
- Confectioners’ sugar (in the dough): Sweetens the cookies and contributes to their tender texture.
- Vanilla extract: Enhances the overall flavor profile with a hint of warm, sweet aroma.
- Panko bread crumbs: The unique and unexpected crunch in the cookies, creating a distinctive texture.
- Confectioners’ sugar (for rolling post-baking): Coats the baked cookies, providing a sweet and powdery finish. It also adds a visually appealing touch and contrasts the cookie’s texture with a soft outer layer.
Vanilla extract: Vanilla bean paste or almond extract can be used as alternatives for a different flavor profile.
How to Make Panko Cookies
Step 1: Preheat oven and line a cookie tray with parchment paper or a silicone baking mat. Scoop dough onto prepared tray, pressing each down to a 1/2-inch thickness.
Step 2: In a mixer cream together butter and sugar, and vanilla on medium until light and fluffy. On low speed, add flour and Panko.
Step 3: Bake, then rotate the tray, and continue baking for an additional 7 to 8 minutes until the bottoms of the cookies are slightly browned.
Step 4: Allow the cookies to cool on the baking sheet for 10 minutes.
Step 5: Roll the warm cookies in sugar for an even coating.
Step 6: Transfer to a wire rack to cool completely.
Step 7: Toss cooled cookies again in sugar.
Step 8: Store in an airtight container at room temperature.
Chocolate Chip: Add 1/4 cup of mini chocolate chips to the cookie dough for an interesting twist on the recipe.
Citrus Zest Infusion: Mix in the zest (or extract) of lemon or orange to the dough for a refreshing citrus flavor.
Italian Twist: Replace the vanilla extract with anise extract for an Italian cookie taste.
Spiced: Include a pinch of cinnamon, nutmeg, or your favorite spice for a warm and cozy flavor profile.
Maple: Replace vanilla extract for a rich, autumn-inspired treat.
- Make sure to use a silicone baking mat or parchment paper on the cookie sheet so cookies do not brown too much on the bottom.
- This is NOT necessary but you could toast the Panko crumbs in a dry skillet over medium heat for a few minutes until golden brown. This will enhance their nutty flavor and give an even crispier texture in the cookies.
- Use a cookie scoop for uniform portions. This helps with even baking and a consistent size across all cookies.
- Roll the cooled cookies in confectioners’ sugar twice, ensuring a generous coating. The double-roll is everything!
Frequently Asked Questions (FAQs)
How long do the cookies stay fresh? When stored properly in an airtight container, these cookies will stay fresh for up to a week.
Can I substitute Panko with regular bread crumbs? You can, but the cookies do not come out the same. Panko provides a unique crunch that makes these cookies special.
Can I make these cookies in advance for a special occasion? Yes. These cookies are great for making in advance and storing in an airtight container until needed.
Can I use other extracts besides vanilla? Yep, feel free to experiment with almond, coconut, or any other extracts to customize the flavor of the cookies.
How do I prevent cookies from spreading too much during baking? These cookies do not spread and the dough does not require refrigeration before baking.
Can I double or triple the recipe? Yes, scale it up to your needs.
More Cookie Recipes to Bake
- M&M Cookies
- Peanut Butter Banana Chocolate Chip Cookies
- Maraschino Cherry Cookies
- Strawberry Shortcake Cookies
- Coconut Oil Chocolate Chip Cookies
- White Chocolate Chip Lemon Cookies
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Panko Cookie Ingredients:
How to Make Panko Cookies:
- Preheat oven to 350 degrees F. Line a cookie tray parchment paper or a silicone baking mat.
- In a mixer fitted with a paddle attachment, cream the butter, confectioners' sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Add flour and Panko on low speed until blended.1/2 cup unsalted butter, room temperature, 1/4 cup confectioners' sugar, 1 tsp vanilla extract, 1 cup all-purpose flour, 1/2 cup Panko bread crumbs
- Scoop the dough onto the prepared tray (use a one ounce cookie scoop). Press down slightly on the dough to flatten it to about 1/2 inch tall. Bake for 7 minutes, rotate the cookie sheet, 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 confectioners' sugar until evenly coated. Place on a wire rack to cool completely before tossing again in the confectioners' sugar. Store in an airtight container at room temperature.2 cups confectioners' sugar
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