Panko Cookies
Chewy, Moist & Crispy – A Vintage Cookie with a Twist
These classic cookies offer the perfect blend of soft centers and crisp edges—thanks to an unexpected star ingredient: panko breadcrumbs. Typically found in savory recipes, panko adds a delicate crunch that transforms these cookies into a unique, nostalgic treat.
If you’re after a cookie that delivers on flavor and texture, this one deserves a spot in your baking rotation.
🧾 Ingredients
For the Cookies
- Unsalted butter – ½ cup (room temperature)
- Powdered sugar – ½ cup
- Vanilla extract – 1 tsp
- Almond extract – ¼ tsp
- All-purpose flour – ¾ cup
- Plain panko breadcrumbs – ¾ cup
For Garnish
- Powdered sugar – 1½ cups (for coating)
👩🍳 Instructions
- Preheat & Prepare:
Set your oven to 350°F (175°C).
Line two baking sheets with parchment paper and set them aside. - Cream the Butter & Sugar:
In a large mixing bowl, beat together the butter and powdered sugar until the mixture is light and airy.
Scrape down the bowl occasionally for even blending. - Mix in Flavor & Dry Ingredients:
Add the vanilla and almond extracts.
Slowly stir in the flour and panko breadcrumbs until the dough comes together.
Tip: Use only plain, unseasoned panko for the right flavor balance. - Shape the Dough:
Divide the dough into 10 portions.
Roll each piece into a ball, then gently flatten into disks about ½-inch thick. - Bake the Cookies:
Arrange the cookies on the prepared baking sheets.
Bake for 15 minutes, turning the trays halfway through for even baking.
The tops should remain pale, while the bottoms take on a light golden hue. - Cool & Finish:
Allow cookies to cool on the tray for 10 minutes before moving to a wire rack.
While still slightly warm, roll them in powdered sugar to coat for a delicate, frosted look.
Soft inside, crisp outside, and coated in powdered sugar—these cookies are a delightful vintage gem that’s sure to surprise and satisfy.
