Panera 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.

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.

LEMON DROP COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

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.