Copycat Panera Lemon Drop Cookie Recipes

COPYCAT PANERA LEMON DROP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, whisk together flour, salt and baking soda. Set aside.
• In the bowl of an electric mixer, cream butter and sugars.
• Mix in vanilla extract, lemon extract, and lemon zest along with one egg. Add second egg and mix.
• Slowly beat in flour mixture in several additions, mixing lightly between each.
• Fold in white chocolate chips.
• Scoop golf ball sized balls of dough onto a parchment lined baking sheet and bake for 10 minutes or until edges are just turning golden brown.

PANERA BREAD LEMON DROP COOKIES

Steps:

• Preheat the oven to 350°F and line two 11x17-inch cookie sheets with parchment paper.
• Whisk the flour, baking soda, and salt together in a bowl and set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment until light and fluffy, about 1 minute on medium speed.
• Add the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract along with ½ cup of the flour mixture to prevent curdling. Beat until well blended.
• Mix in the remaining flour mixture in two additions, stirring on low speed until the dough is smooth. Be careful not to overmix, or the cookies will be tough.
• Stir in the white chocolate chips and mix until they are evenly distributed.
• Drop the cookie dough in ¼ cup sized balls, putting four cookies per tray. Each ball of dough should weigh between 57-67g, depending upon how many chocolate chips are in it. Be sure to place the cookies far apart, as they will spread in the oven.
• Bake at 350°F for 12 minutes per tray, or until the edges of the cookies are golden brown. Let them cool for 2-3 minutes on the tray, then use a spatula to transfer them to wire racks.
• Dust with the icing sugar and let them cool for 10 minutes before enjoying.