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Panko Cookies

These crunchy panko cookies are a delightful twist on traditional cookies, featuring a crispy coating and a buttery vanilla flavor that stays fresh and crunchy even the next day.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, softened to room temp Use room temperature butter for best results.
  • 3/4 cup granulated sugar You can replace half with light brown sugar for a chewier center.
  • 1 large egg For egg-free, substitute with ground flax and water.
  • 2 teaspoons vanilla extract Vanilla enhances flavor.
  • 2 cups all-purpose flour, spooned and leveled Gluten-free flour blend works too, if needed.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt Adjust if using salted butter.
For coating
  • 1.5 cups panko breadcrumbs Regular or gluten-free panko both work.
Optional flavorings
  • 1 teaspoon lemon zest or orange zest Add for extra flavor.
  • as needed melted chocolate, sprinkles For optional dipping or decorating.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Pour panko into a shallow bowl.
  3. Cream butter and sugar using a hand mixer until light and fluffy, about 2 minutes. Mix in the egg and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in two additions, mixing until combined. Stir in any zest if using.
  5. Chill the dough for 15 minutes to make it easier to roll.
  6. Scoop 1 tablespoon of dough and roll into a ball. Press each ball lightly into the panko until coated on all sides and place on the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10 to 12 minutes, or until the edges are golden and the panko looks toasty. For extra crunch, add an additional minute if needed, watching closely.
  2. Cool for 5 minutes on the baking sheet before transferring to a wire rack. Dip or drizzle with chocolate if desired once completely cooled.

Notes

Store in a container with the lid slightly ajar to maintain crispness for up to 24 hours. If cookies soften, re-crisp in the oven at 300°F for 3 minutes.