Homemade Panko Cookies
Chewy, tender, and pleasantly crisp—these old-fashioned cookies deliver an unexpected delight thanks to one surprising ingredient.
If you’re after a cookie that nails every texture—from soft centers to crunchy edges—this recipe belongs in your rotation. Panko breadcrumbs, usually found in savory dishes, take on a whole new role here, giving these cookies a delicate crunch without weighing them down.
It’s a nostalgic bake with a fun twist, and once you try them, you’ll see why this recipe has stuck around for generations.
Ingredients
For the Cookies
- Unsalted butter — ½ cup, softened
- Powdered sugar — ½ cup
- Vanilla extract — 1 tsp
- Almond extract — ¼ tsp
- All-purpose flour — ¾ cup
- Plain panko breadcrumbs — ¾ cup
For Finishing
- Powdered sugar — 1½ cups
Instructions
1. Preheat & Prepare
Heat the oven to 350°F (175°C).
Line two large baking sheets with parchment and set aside.
2. Cream the Butter Mixture
In a large mixing bowl, beat together the butter and powdered sugar until airy and smooth.
Scrape the bowl occasionally to ensure an even texture.
3. Add Flavor and Dry Ingredients
Mix in the vanilla and almond extracts.
Slowly incorporate the flour and panko breadcrumbs until the dough comes together.
Tip: Make sure your panko is plain and unseasoned—these are cookies, after all!
4. Form the Dough
Divide the dough into 10 equal pieces.
Roll each into a ball, then flatten into disks about ½ inch thick.
5. Bake
Arrange the dough rounds on the prepared baking sheets.
Bake for 15 minutes, rotating the trays halfway through.
The cookies should stay pale on top, with faintly golden bottoms.
6. Cool & Coat
Let the cookies rest on the baking sheet for 10 minutes before moving them to a cooling rack.
While they are still slightly warm, roll each cookie in powdered sugar for a soft, snowy coating.
