Panko Cookies

Panko cookies are a fantastic and unique treat. Using panko (Japanese breadcrumbs) instead of part of the flour creates a cookie that is incredibly light, crisp, and delightfully sandy in texture, similar to a Mexican Wedding Cookie or Russian Tea Cake, but with an even more delicate crunch.

The recipe you’ve provided is a classic base. Here is a detailed guide to making them, along with some tips and variations.

Panko Cookies: Light & Crisp

These cookies are simple, elegant, and perfect with a cup of tea or coffee.

Yields: About 2 dozen small cookies
Prep time: 15 minutes
Chill time: 30 minutes (highly recommended)
Bake time: 12-15 minutes

Ingredients

• 1/2 cup (1 stick / 113g) unsalted butter, softened at room temperature

• 1/2 cup (60g) powdered sugar, plus more for rolling

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract (this adds a wonderful depth)

• 3/4 cup (94g) all-purpose flour

• 3/4 cup (approx. 40g) panko breadcrumbs

• Pinch of salt (optional, but recommended to balance sweetness)

Instructions

1. Prepare Panko: If you have time, spread the panko breadcrumbs on a baking sheet and toast them in a 350°F (175°C) oven for 3-5 minutes, until lightly golden. This enhances their nutty flavor and makes the cookies even crispier. Let them cool completely before using. (This step is optional but highly recommended).

2. Cream Butter and Sugar: In a medium bowl, using an electric mixer or a sturdy spatula, cream the softened butter and 1/2 cup of powdered sugar together until the mixture is smooth, pale, and fluffy.

3. Add Flavors: Beat in the vanilla and almond extracts.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, the cooled toasted panko, and the pinch of salt.

5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough will be soft and slightly crumbly but should hold together when pressed.

6. Chill the Dough (Important Step): For the best texture and to prevent spreading, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This makes it much easier to handle.

7. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. Shape the Cookies: Take small portions of the dough (about 1 tablespoon each) and roll them into smooth balls. Place them about 1-2 inches apart on the prepared baking sheet. They won’t spread much.

9. Bake: Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops are set. The cookies should still be pale on top.

10. Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes. While they are still slightly warm, gently roll them in a bowl of extra powdered sugar. Place them on a wire rack to cool completely.

11. Final Dusting: Once completely cool, give them a second roll in powdered sugar for a beautiful, snowy finish.

Why This Recipe Works

• Panko for Texture: Panko is airier and flakier than regular breadcrumbs. It doesn’t become soggy, giving the cookie an uniquely light and crisp crunch.

• Powdered Sugar: Using powdered sugar (instead of granulated) results in a finer, more tender crumb.

• Chilling the Dough: This solidifies the butter, preventing the cookies from spreading too much and becoming flat.

Tips for Success & Variations

• Butter Temperature: Your butter must be softened (you can leave an indent with your finger) but not melted. Melted butter will cause the cookies to spread.

• Weigh Ingredients: For the most consistent results, especially with flour, using a kitchen scale is best.

• Flavor Variations:

  • Citrus: Add 1-2 teaspoons of lemon or orange zest along with the extracts.

  • Spice: Add 1/4 teaspoon of ground cinnamon or cardamom to the dry ingredients.

  • Matcha: Add 1-2 teaspoons of high-quality matcha powder to the dry ingredients for a lovely green color and flavor.

  • Nutty: Replace the almond extract with 1/2 teaspoon of hazelnut extract, or mix in 1/4 cup of finely chopped toasted nuts.

• Shape Variation: Instead of balls, you can press the dough into a log, chill it, and slice it into rounds before baking.

Enjoy your baking! These unique cookies are sure to become a new favorite.