Of course! A “Crispy Panko Cookie” might sound unusual, but it’s a fantastic and innovative twist on traditional cookies. Panko (Japanese-style breadcrumbs) adds a unique, delicate crunch and a toasty, nutty flavor without making the cookies taste like bread.
These cookies are buttery, slightly sweet, and have an incredible light-as-air crispiness.
Crispy Panko Butter Cookies
These cookies are a wonderful cross between a shortbread and a lace cookie, with a delightful sandy-yet-crispy texture.
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12-15 minutes per batch
Yields: About 24 cookies
Ingredients
· 1 cup (2 sticks / 225g) unsalted butter, softened at room temperature
· ¾ cup (150g) granulated sugar
· 1 large egg yolk
· 1 teaspoon vanilla extract
· 1 ¼ cups (155g) all-purpose flour
· 1 cup (50g) panko breadcrumbs
· ½ teaspoon salt
Optional Add-ins:
· 2 tablespoons sesame seeds (toasted are best)
· 1 teaspoon citrus zest (lemon or orange)
· ¼ teaspoon almond extract
Instructions
- Toast the Panko (Crucial Step!):
· Preheat your oven to 350°F (175°C).
· Spread the panko breadcrumbs in a thin layer on a dry baking sheet.
· Bake for 3-5 minutes, stirring once or twice, until they are a light golden brown. Watch closely as they can burn quickly.
· Remove from the oven and let them cool completely. This step brings out a deep, nutty flavor and enhances the crispiness. - Make the Cookie Dough:
· In a large bowl, use an electric mixer (or a sturdy whisk) to cream the softened butter and sugar together until light and fluffy.
· Beat in the egg yolk and vanilla extract until just combined.
· In a separate bowl, whisk together the flour, cooled toasted panko, and salt.
· Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. If using sesame seeds or zest, add them now. - Shape the Cookies:
· There are two easy ways to shape them:
· Log Method: Divide the dough in half and shape each half into a log about 1.5 to 2 inches in diameter. Wrap in plastic wrap.
· Scoop Method: Simply cover the bowl and chill the dough for 30 minutes, then scoop with a tablespoon cookie scoop. - Chill the Dough:
· Refrigerate the dough for at least 30 minutes (and up to 3 days). If you made logs, you can freeze them for up to a month.
· Chilling is essential as it prevents the cookies from spreading too much and allows the flavors to meld. - Bake the Cookies:
· Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
· If you made logs, slice the dough into ¼-inch to ½-inch thick rounds. If you scooped, place the dough balls about 2 inches apart on the baking sheet.
· Bake for 12-15 minutes, or until the edges are a firm golden brown. The centers may still look slightly soft.
· Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.
Flavor Variations & Pro Tips
· Brown Butter Panko Cookies: For an incredible depth of flavor, first brown the butter. Let it cool completely and solidify back to a soft consistency before creaming it with the sugar.
· Lemon-Poppy Seed: Add 1 tablespoon of lemon zest and 1 tablespoon of poppy seeds to the dough.
· Lemon Glaze: Mix ½ cup powdered sugar with 1-2 tablespoons of lemon juice and drizzle over cooled cookies.
· Matcha Panko Cookies: Add 1 tablespoon of high-quality matcha powder to the dry ingredients.
· Chocolate Dip: Dip half of each cooled cookie in melted dark chocolate and let it set.
· The Key to Crispiness: The combination of toasted panko and the high butter content is what creates the signature delicate, crispy texture. Don’t skip toasting the panko!
· Texture Note: These cookies are meant to be sandy and crisp, not chewy or cakey.
Enjoy your unique, deliciously crispy creation! They are a perfect conversation starter for a cookie platter.