A sweet butter cookie, made with crunchy Panko crumbs. The texture from the Panko adds a unique twist to these otherwise melt in your mouth cookies.
Keyword Panko, Panko Cookies, Sweet Butter Cookie
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1/2cupunsalted butter, room temperature
1/4 cupconfectioners' sugar, sifted
1tsppure vanilla extract
1/2cupPanko bread crumbs
2cupsof 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 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 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.