Panko Cookies
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Chewy, moist, and delightfully crunchy—these vintage cookies are a sweet surprise from an unexpected ingredient.
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If you’re looking for a cookie that hits every texture note, this recipe is a must-try. Panko breadcrumbs—typically reserved for savory dishes—step into the dessert spotlight here, creating a cookie that’s tender in the center with a subtle, satisfying crunch around the edges.
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It’s a nostalgic treat with a twist, and once you taste it, you’ll understand why it’s stood the test of time.
🧾 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 |
| Panko breadcrumbs (plain) | ¾ cup |
| For Garnish | |
|---|---|
| Powdered sugar | 1½ cups |
👩🍳 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line two large baking sheets with parchment paper and set aside.
2. Cream the Base
- In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Scrape down the sides of the bowl as needed to ensure a smooth mixture.
3. Add Flavor & Texture
- Stir in vanilla and almond extracts.
- Gradually mix in flour and panko breadcrumbs until fully combined.
Note: Be sure to use plain, unseasoned panko—this is a sweet treat, not a savory one!
4. Shape the Cookies
- Divide dough into 10 equal portions.
- Roll each into a ball, then flatten into ½-inch thick disks.
5. Bake
- Place cookies on prepared baking sheets.
- Bake for 15 minutes, rotating the trays halfway through.
- Cookies should remain pale on top with lightly golden bottoms.
6. Cool & Garnish
- Let cookies cool on the tray for 10 minutes, then transfer to a wire rack.
- While still slightly warm, roll each cookie in powdered sugar for a soft, snowy finish.
