If you’re reading this, thank you for being here — truly. ❤️ I love that you’re as excited about baking as I am. Today, we’re diving into something a little unexpected, a little genius, and absolutely delicious: Panko Cookies!
These beauties are everything you want in a cookie — soft and buttery inside, with a crisp, golden edge that crunches ever so delicately thanks to the magic of Japanese panko breadcrumbs. If you’re craving something new (and dangerously snackable), this one’s for you.
Before we get started, don’t forget to subscribe below to get this recipe (and more!) straight to your inbox — because trust me, you’ll want to keep these on repeat. 🍪
🥣 Overview of the Recipe
What Are Panko Cookies?
Panko Cookies are a fun twist on your traditional butter cookie. The secret ingredient — panko breadcrumbs — gives them a feather-light crunch that contrasts beautifully with their soft, chewy center. It’s like shortbread met a sugar cookie and invited crunch to the party!
❤️ Why You’ll Love These Cookies
I promised you “versatile,” and here’s proof!
Each bite is a perfect mix of buttery sweetness and delicate crispness. The panko doesn’t make them dry or heavy — it actually gives the cookies this amazing lift, a texture that’s crisp on the outside but still melt-in-your-mouth soft within.
Here’s why these are bound to be your next favorite bake:
- 🍫 Customizable: Toss in chocolate chips, shredded coconut, or chopped nuts. Feeling adventurous? Try a dash of cinnamon or espresso powder.
- 🧈 Simple: You probably already have everything you need in your pantry.
- 🌾 Gluten-Free Friendly: Just swap in gluten-free panko.
- ☕ Perfect Anytime: Morning coffee companion, after-dinner treat, or a sweet little gift — these cookies shine any time of day.
🧂 Ingredients
You’ll need:
- 1 cup panko breadcrumbs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
Optional mix-ins: chocolate chips, nuts, shredded coconut, dried fruit, cinnamon, or nutmeg.
🧰 Tools You’ll Need
- Mixing bowls
- Electric mixer or sturdy whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop or tablespoon
👩🍳 How to Make Panko Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine flour, baking powder, salt, and panko. Set aside.
- Cream butter and sugars: In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Mix until fully incorporated.
- Combine: Gradually add the dry mixture to the wet, stirring until a soft dough forms.
- Customize: Fold in your favorite mix-ins (think: chocolate chips or toasted coconut!).
- Scoop and bake: Drop spoonfuls of dough onto your baking sheet, spacing them about 2 inches apart.
- Bake: 10–12 minutes, or until edges are golden and crisp.
- Cool: Transfer to a cooling rack — though I won’t blame you if one disappears while still warm. 😉
🍪 What to Serve With Panko Cookies
- A hot cup of coffee or chai for a cozy afternoon treat.
- Vanilla ice cream for the ultimate dessert sandwich.
- Fresh fruit like strawberries or peaches for a light balance.
💡 Tips for Perfect Cookies
- Don’t overmix once you add the flour — it keeps the cookies tender.
- For extra crunch, toast your panko in a dry pan for a few minutes before adding it to the dough.
- Use room-temperature butter and eggs for even mixing.
- Want them chewier? Bake for 9–10 minutes. For crispier? 12–13 minutes.
🧊 Storage Instructions
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months — just thaw at room temperature when ready to enjoy.
ℹ️ General Info
- Prep time: 15 minutes
- Bake time: 12 minutes
- Total time: 27 minutes
- Yield: About 20 cookies
❓ Frequently Asked Questions
Can I make these ahead?
Absolutely! The dough freezes beautifully. Roll into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen (just add 1–2 extra minutes).
Do panko cookies taste “bready”?
Not at all! The breadcrumbs simply add texture — the flavor stays sweet, buttery, and cookie-like.
Can I use regular breadcrumbs?
No — regular breadcrumbs are too fine and can make the cookies dense. Stick with panko for that signature crunch.
✨ Conclusion
Crisp, golden edges. A buttery, melt-in-your-mouth center. That whisper of crunch that makes you pause mid-bite and say, “Wait… what is that?”
That’s the magic of Panko Cookies — simple ingredients, extraordinary texture, and endless ways to make them your own.
Once you bake these, you’ll never think of breadcrumbs the same way again!
🍑 You Might Also Love
If you enjoyed these, try:
- Peach Oatmeal Crumble Cookies
- Brown Butter Peach Bars
- Peach Shortbread with Almond Glaze
📸 Let’s Bake Together!
Tried these cookies? I’d love to see your creations!
Share your photos on Pinterest or tag me on social media — and don’t forget to leave a review below. 💬
🧾 Nutritional Information (Approx. per cookie)
- Calories: 145
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 12g
Panko Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour, baking powder, salt, and panko. Set aside.
- In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs and vanilla until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Fold in your favorite optional mix-ins.
- Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and crisp.
- Transfer to a cooling rack to cool.
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