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.

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🧾 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)

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👩‍🍳 Instructions

1. Preheat & Prepare:
   Set your oven to 350°F (175°C).
   Line two baking sheets with parchment paper and set them aside.
2. 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.
3. 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.
4. Shape the Dough:
   Divide the dough into 10 portions.
   Roll each piece into a ball, then gently flatten into disks about ½-inch thick.
5. 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.
6. 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.

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Soft inside, crisp outside, and coated in powdered sugar—these cookies are a delightful vintage gem that’s sure to surprise and satisfy.