Panera Bread Lemon Drop Cookies 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.

COPYCAT PANERA LEMON DROP COOKIE RECIPE

Steps:

• In a mixing bowl combine, butter, sugar, eggs and vanilla. Mix until creamy.
• Add in flour, baking powder and salt. Mix until combine.
• Add in lemon juice, lemon zest and lemon extract. Mix just until combined.
• Refridgerate for 1 to 2 hours.
• Preheat oven to 350F.
• Roll cookies out and place on lightly greased cooking sheet. Bake for 8 to 12 minutes, just until they start to turn golden. Remove from oven and allow to fully cool.
• In a microwave safe bowl, place no more than half a cup into it and microwave for 30 secon incriments, stiring in between. Microwave until melted. Depending upon the temperature of your microwave, it should take about 1 minute 30 seconds.
• Drizzle melted chocolate on top of cooled cookies. Allow chocolate to dry, then serve and enjoy!

PANERA LEMON DROP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
• Mix the flour, corn starch, baking soda and salt together in a bowl. Set aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
• To the creamed butter and sugar, add the eggs, lemon zest, lemon juice, vanilla extract and just ½ cup of the flour mixture to prevent curdling. Mix until well blended.
• Mix in the remaining flour in 2 additions, stirring on low speed until the flour is just incorporated.
• Stir in the white chocolate chips.
• Using a ¼ cup, scoop out the cookie dough and drop onto the baking sheet. (I like my cookies to weigh around 55 grams each to keep them equal... a few grams on either side is fine).
• Place the cookies far apart on the cookie sheet - no more than 4 per tray.
• Bake at 350 for 10 - 12 minutes, until the edges of the cookies are just starting to brown.
• Allow cookies to cool for 5 minutes on the tray, then carefully transfer to a wire rack.
• Once completely cooled, dust with powdered sugar.