🍪 Crispy Panko Cookies Recipe
Makes: 20–24 cookies
Time: 15 min prep • 12–14 min bake
⭐ Ingredients
Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) panko breadcrumbs
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins
- ½ cup chocolate chips
- ¼ cup shredded coconut
- ¼ cup chopped nuts
- 1 tbsp sesame seeds (great for coating)
🥣 Instructions
1. Preheat
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together:
- flour
- panko
- baking powder
- baking soda
- salt
Set aside.
3. Cream Butter & Sugars
In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (1–2 minutes).
4. Add Egg & Vanilla
Mix in the egg and vanilla extract until smooth.
5. Combine Wet + Dry
Add the dry mixture to the butter mixture and stir until just combined.
If using add-ins (chocolate chips, nuts, etc.), fold them in now.
6. Shape Cookies
Scoop tablespoons of dough and roll into balls.
For extra crispiness, roll each ball lightly in additional panko breadcrumbs.
Place on the baking sheet, leaving space to spread.
7. Bake
Bake for 12–14 minutes, or until the edges are golden brown but the centers are still soft.
8. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.
The result: crispy, lightly crunchy edges with a soft interior thanks to the panko.
🍯 Flavor Variations
1. Brown Butter Panko Cookies
Brown the butter first → deeper caramel flavor.
2. Lemon Panko Cookies
Add:
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Roll in panko + sugar mixture.
3. Cinnamon Panko Snickerdoodles
Add:
- 1 tsp cinnamon to dry ingredients
Roll in: - 2 tbsp sugar + 1 tsp cinnamon + 1 tbsp panko
4. Chocolate-Dipped
Dip cooled cookies halfway in melted chocolate.