Get ready to whip up your all-time favorite Panera lemon drop cookies in the cozy confines of your own kitchen. These cookies take the classic sugar cookie and give it a playful citrus twist that'll have you grinning from ear to ear.
These lemon cookies are filled with chewy, lemony goodness that'll make your mouth water, with surprise bursts of white chocolate chips in every bite. They have just the right amount of tangy lemon and sweet, melty white chocolate. Trust me, once you try these, you won't be able to stop munching.
Keep reading to learn how to make Panera's lemon drop cookies.
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Why You Will Love This Recipe
- Lemon drop cookies are known for their tangy and zesty flavor. They are perfect for lemon lovers. The combination of the sweet cookie base and the bright, refreshing flavor of lemon creates a delightful contrast.
- This Panera Lemon Drop Cookie has a soft and chewy texture. It strikes a balance between being slightly crisp on the outside and soft on the inside, making them enjoyable to bite into.
- Lemon-flavored cookies are versatile and can be enjoyed year-round. Whether it's a summer picnic, a spring brunch, or a winter snack, lemon drop cookies can provide a burst of flavor and brightness.
Looking for more cookie recipes? Try one of these:
Equipment
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Microplane: A microplane makes quick work of zesting citrus fruits.
Stand Mixer: I have a stand mixer from KitchenAid. My mom and brother bought it for me for my birthday almost 15 years ago. I use it weekly and it still works just like it did when it was brand new. It makes so many kitchen tasks easier and comes with a variety of attachments.
Sign up for KitchenAid's Newsletter to receive 10% off your next order!
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.
My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge them in water.
Ingredients
Flour: No special flours are needed for these cookies. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital scale.
If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a cutter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Baking Soda: When the baking soda mixes with the acidic lemon juice it provides the leavening for the cookies.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Sugar: Use white granulated sugar to keep sugar cookies color as light as possible.
Eggs: The eggs help to bind the cookie dough together.
Fresh Lemon Juice and Lemon Zest: The lemon juice mixes with the baking soda to provide lift and gives these cookies a delightful tang.
Try these other delicious lemon recipes: Simple Lemon Curd, Lemon and Thyme Cheesecake, and Strawberry Lemon Sauce.
Vanilla: Vanilla extract helps to enhance the flavors of the rest of the ingredients.
White Chocolate Chips
Powdered Sugar: A quick dusting of powdered sugar is a quick and easy way to finish off these cookies. Be sure to wait until the cookies have cooled completely before dusting them with powdered sugar, otherwise, the powdered sugar will start to melt.
See the recipe card for quantities.
Directions
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest together on high speed until light and fluffy. This should take about 2 minutes.
Mixing the lemon zest with the sugar will help release the lemon's oils and scent.
Add the eggs, lemon juice, and vanilla extract. Mix on medium speed until combined. Scrape down the sides of the bowl.
Add the dry ingredients, flour baking soda, and salt. Mix just combined being careful to not overmix.
Fold in the white chocolate chips with a rubber spatula.
Wrap the cookie dough in wax paper and refrigerate for at least 3 hours. The chill time allows the dough to firm up and allows the flour to fully hydrate.
Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Place the balls on an ungreased cookie sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
Bake for 10 - 12 minutes or until the edges are lightly golden brown. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack cooling to cool completely.
Once they have cooled, use a flour sifter or fine mesh strainer to dust the cooled cookies with the powdered sugar.
Variations
Swap the lemon juice and zest for another citrus fruit. Try using limes, oranges, or grapefruit.
For an even stronger lemon flavor swap the vanilla extract for lemon extract.
If you want large bakery-style cookies like you can purchase from Panera Bread Company, roll the dough into balls using four tablespoons of dough. Place the dough balls on a baking sheet approximately four inches apart. Bake in a 300-degree Fahrenheit oven for 20 minutes.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Frequently Asked Questions
Yes, In fact for the best results, this cookie dough needs to chill for at least 2-3 hours. But feel free to leave the dough in the refrigerator for up to three days.
Refrigerating cookie dough before baking is essential to prevent them from spreading. If the dough isn't refrigerated the butter in the cookies melts quickly causing them to spread.
A hot oven also helps to prevent cookies from spreading. A hot oven allows the cookie edges to set quickly before the cooking has a chance to spread out too far.
Tips
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Don't let the cookie dough become too warm while you are baking multiple batches of cookies. If the dough is too warm when you place it in the oven the cookies will spread too much and become thin and crispy.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack. These cookies are so soft and gooey that they may fall apart if you try to move them too soon.
- For an even stronger lemon flavor, whisk together 1 cup (125g) of sifted powdered sugar with the juice from one lemon and a pinch of salt. Drizzle the lemon icing across the cookies.
With its irresistible combination of refreshing citrus flavor and a delightful texture, Panera Bread's Delicious Lemon Drop Cookie is a treat worth savoring. By following this simple copycat recipe, you can bring the taste of Panera Bread into your own home.
Whether enjoyed with a cup of tea or shared with friends and family, these cookies are sure to bring a burst of sunshine to any occasion.
Comment below and tell me which is your favorite cookie from Panera Bread Company.
Related
Looking for more Panera copycat recipes?
📖 Recipe
Panera Bread Lemon Drop Cookies
Equipment
- stand mixer
- microplane
- cookie sheet
- Wire Cooling Rack
- fine mesh strainer
Ingredients
Cookies
- 1 cup unsalted butter room-temperature
- 1 ½ cups granulated white sugar
- 4 lemons zest only
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups white chocolate chips
Topping
- ¼ cup powdered sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup unsalted butter, 1 ½ cups granulated white sugar, and 4 lemons zest only together on high speed until light and fluffy. This should take about 2 minutes.
- Mixing the lemon zest with the sugar will help release the lemon's oils and scent.
- Add the 2 large eggs, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Mix on medium speed until combined. Scrape down the sides of the bowl.
- Add the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Mix just combined being careful to not overmix.
- Fold in the 1 ½ cups white chocolate chips with a rubber spatula.
- Wrap the cookie dough in wax paper and refrigerate for at least 3 hours. The chill time allows the dough to firm up and allows the flour to fully hydrate.
- Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
- Place the balls on an ungreased cookie sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
- Bake for 10-12 minutes or until the edges are lightly golden brown. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack cooling to cool completely.
- Once they have cooled, use a flour sifter or fine mesh strainer to dust the cookies with the ¼ cup powdered sugar.
Notes
Nutrition
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