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.
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
Notes
For optimal outcomes when preparing these Panko cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.