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.
Course Dessert
Cuisine American
Keyword Panko, Panko Cookies, Sweet Butter Cookie
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 10cookies
Calories 210kcal
Author Cathy
Ingredients
1/2cupunsalted butter, room temperature
1/4 cupconfectioners' sugar, sifted
1tsppure vanilla extract
1cupall-purpose flour
1/2cupPanko bread crumbs
2cupsof sifted powdered sugar for coating
Instructions
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.