Homemade Panko Cookies

 These charming old-fashioned cookies offer a delightful surprise in every bite: they're impossibly tender, perfectly chewy, and edged with a unique, delicate crunch. The secret? A humble scoop of plain panko breadcrumbs, which transforms a classic dough into something wonderfully light, crisp, and unforgettable.

It's a cherished recipe with a clever twist, proving the best bakes often come from the most unexpected places.

Ingredients

For the Cookies:

• ½ cup (1 stick / 113g) unsalted butter, softened

• ½ cup (60g) powdered sugar, plus more for coating

• 1 teaspoon pure vanilla extract

• ¼ teaspoon almond extract (optional, but recommended)

• ¾ cup (94g) all-purpose flour

• ¾ cup (40g) plain panko breadcrumbs (not seasoned)

For Finishing:

• 1–1½ cups (120–180g) powdered sugar, for rolling

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Make the Dough:

• In a medium bowl, beat the softened butter and ½ cup of powdered sugar together until light, smooth, and creamy.

• Beat in the vanilla and almond extracts.

• Gently mix in the flour and plain panko breadcrumbs just until a soft, cohesive dough forms. Avoid overmixing.

3. Shape:

• Divide the dough into 10 equal portions (about 2 tablespoons each).

• Roll each into a smooth ball, then gently flatten into a disk about ½-inch thick.

4. Bake:

• Place the cookies on the prepared sheets, spacing them about 2 inches apart.

• Bake for 14–16 minutes, rotating the pans halfway through, until the cookies are set and the bottoms are just barely golden. The tops should remain pale.

5. Cool & Coat:

• Let the cookies cool on the baking sheet for exactly 10 minutes. They will be very fragile when hot but will firm up as they cool.

• Place the remaining powdered sugar in a shallow bowl. While the cookies are still warm (not hot), gently roll each one in the powdered sugar until generously coated.

• Transfer to a wire rack to cool completely. The sugar will form a soft, sweet crust.

Baker’s Notes

• Panko is Key: Use only plain, unseasoned panko breadcrumbs for the right texture and flavor.

• Chill for Neater Shapes: If the dough feels too soft after mixing, chill it for 15–20 minutes before shaping for cleaner edges.

• The Warm Roll: Coating the cookies while they are still slightly warm helps the powdered sugar adhere beautifully and create its signature snowy finish.

• Storage: Keep in an airtight container at room temperature for up to 4 days. The powdered sugar coating will soften over time but the cookies will remain delicious.

• Flavor Twist: For a citrus variation, substitute the almond extract with ½ teaspoon of lemon or orange zest.