Description
These unique Panko Cookies combine a buttery, tender interior with a crisp, golden coating made from Japanese-style breadcrumbs. Perfectly sweet and satisfyingly crunchy.
Ingredients
- All-Purpose Flour: 1 1/4 cups
- Unsalted Butter: 1/2 cup, softened
- Granulated Sugar: 1/2 cup
- Vanilla Extract: 1 teaspoon
- Egg Yolk: 1 large
- Salt: 1/4 teaspoon
- Panko Breadcrumbs: 1 cup (plain, unseasoned)
- Powdered Sugar (optional): For dusting
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Cream butter and sugar until light. Mix in egg yolk and vanilla.
- Prepare Your Cooking Vessel: Add flour and salt, stirring until a soft dough forms.
- Assemble the Dish: Roll dough into balls and coat in panko breadcrumbs.
- Cook to Perfection: Place on baking sheet, flatten slightly, and bake for 12–15 minutes until edges are golden.
- Finishing Touches: Cool on tray for 5 minutes, then move to rack. Dust with powdered sugar if desired.
- Serve and Enjoy: Enjoy with tea, coffee, or as a fun twist on classic cookies.
Notes
- Use plain, unseasoned panko only.
- Optional: Toast panko for extra crunch and flavor.
- Let cookies cool fully before storing to preserve crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg