I am sure this is the best Panera shortbread cookie recipe! Rich, buttery, flaky, light and simply irresistible. It is made up of just 6 ingredients, is easy to make, and comes together in no time.
If you are a fan of shortbread cookies (just like me), you are going to love this homemade Panera shortbread cookie recipe. I can guarantee this tastes way better than the store-bought. I have been making them for many years and all of my friends also agreed they are oh-so-delicious.
Make sure to try my Pizza Hut cookie recipe or crumbl’s red velvet cookie with my favorite cream cheese frosting.
Why you will love this Panera shortbread cookie recipe?
- Better than the one you get at Panera (as it is homemade).
- Uses very basic and staple pantry ingredients.
- Buttery flavor and literally melts in mouth.
- Beginner friendly and basic recipe.
- Bite-sized and great for kid’s snacks.
How do you make a Panera shortbread cookie recipe?
As always, let’s look at the overview of the recipe. Don’t forget to watch the step-by-step recipe or video recipe.
| Sr. No. | Steps |
| 1. | Cream butter, sugar. |
| 2. | Add flavoring, and salt. |
| 3. | Mix dry ingredients, knead and freeze the dough. |
| 4. | Cut into small pieces. |
| 4. | Bake, cool, and serve. |
Panera shortbread cookie recipe ingredients
Unsalted butter – Use any of your favorite brands of unsalted butter. Why unsalted? because you can control the amount of salt. Use regular salted butter if that is what you have in the pantry but do not forget to skip out the salt entirely.
Icing sugar – This is also referred as powdered sugar or confectioners sugar. Use store-bought or create your homemade icing sugar by using caster sugar.
Vanilla extract – Use vanilla extract or vanilla imitation, whichever is available in the pantry. It is ok to use vanilla bean paste but I do not recommend using it for this recipe as it is costly and vanilla extract will work.
Salt – This is regular table salt. Just a pinch but it is needed. Please do not skip it unless you are using salted butter.
All-purpose flour – Just plain all-purpose flour. Do not replace it with self-rising flour as it contains rising agents which is not needed in this recipe.
Corn starch – This is the reason behind our flaky and melts-in-mouth cookies. This is white so please do not get confused with corn meal which is yellow in color.
Any substitute?
Cake flour – Use cake flour in the same amount as all-purpose flour but skip out the corn starch completely.
Tools needed
- Measuring spoons / measuring cups – to measure ingredients.
- Mixing bowl – to make the shortbread cookie dough.
- Cookie sheet – to arrange the cookie for baaking.
- Parchment paper – to place the cookies.
- Cling wrap – to cover the shortbread cookie dough.
- Knife – to cut the edges.
Panera shortbread cookie recipe (step-by-step) recipe
- Preheat oven to 350F or 180C. Add unsalted butter to the bowl.
- Beat on low speed until it is creamy. This will take approximately 2 minutes.
- Add in vanilla extract, and salt.
- Start beating again (around 2 to 3 minutes) until light and creamy.
- Scrape the bowl as needed and beat again for 30 seconds.
- Sift the icing sugar in butter. Sifting will ensure there are no lumps in it and hence, it gets mixed easily with other ingredients.
- Beat butter and sugar combined until combined well.
- Add the dry ingredients (all-purpose flour and cornstarch).
- Slowly mix everything and knead the dough.
- Convert the dough into the log and cover it with plastic wrap. Refrigerate for at least 2 hours.
- Cut them into small pieces (around 1 cm in width).
- Arrange the cookies on a baking sheet.
- Make a design on top of the cookies using a wooden stick or a toothpick.
- Bake in preheated oven at 350F or 180C for 10 to 12 minutes or until its edges turn brown.
- Remove from the oven and cut the edges once it is cooled down.
- Serve freshly baked Panera shortbread cookies.
How to serve?
There are plenty of ways to serve them. Here are some of my favorites.
- Top it with sparkling sugar, melted chocolate, or jam and serve once it is set.
- Pair with your favorite hot drink, like hot chocolate, vanilla iced coffee.
- Prepare a beautiful dessert platter and include some of my other cookies. I am sure your guests will be impressed with the presentation and enjoy these homemade delicacies.
- Serve them plain just the way shown here.
Which one will you choose? Let me know in the comments below.
Watch me making (video)
Storing and freezing instructions for the Panera shortbread cookie recipe
Whether you have some leftovers or you have made a batch to serve it later, I got you. Follow the instructions mentioned below to keep them fresh longer.
You can store these cookies at room temperature, in the refrigerator, or the freezer.
Storing instructions
First of all, let the cookies cool completely. Once they are cooled down, store in an airtight container and store in cool and dry place.
As it doesn’t contain any frosting by default, you can store them at room temperature for 4 to 5 days without any issues.
After that, pop the container in the refrigerator. They stay ok for up to 2 weeks.
Freezing instructions
If you want to store and enjoy them beyond 15 days, then go for the freezing option. Place the cooled cookies in an airtight container or freezer-friendly Ziplock bag and freeze them for up to 3 months.
Alternatively, you can also freeze the cookie dough and bake the cookies when you wish to enjoy.
Thawing instructions
To thaw, just place the cookies in the refrigerator overnight or on the kitchen counter for a couple of hours and serve. If you are in a hurry, microwave the cookie for no more than 5 to 6 seconds.
Variations
Panera shortbread cookies are excellent on their own, but occasionally you want to change up the original recipe and create something unique. I understand, and this is what I’ve attempted in the past.
- Lemon flavor – Add 2 teaspoons of lemon zest before kneading the dough. This will add refreshing lemon flavor to the cookie.
- Chocolate – Dip half of the cookie in melted chocolate (preferably dark) and serve. A nice and unique twist to please your chocolate lover friends.
- Nuts – Add finely chopped roasted almonds or hazelnuts before kneading the dough. It gives nice crunch to buttery shortbread cookies.
Secret tips to make Panera shortbread cookie recipe
- Room temperature ingredients – As always, use room temperature ingredients, butter in this recipe, to make the cookie. Make sure to take it out at least 30 minutes before starting the recipe.
- Even size- Once the cookie dough is chilled, evenly cut the cookie pieces. This ensures even baking for all the cookies. If any of the cookies is small or big, I recommend baking them separately.
- Do not overbake – Take the cookies out as soon as their edges turn brown otherwise, cookies will turn hard. I took 12 minutes to bake the cookie but each oven is different so keep a close watch at the edges.
FAQ’s
Can I add chocolate chips to the cookies? I do not recommend adding the nuts to the dough. Instead, dip the cookies in melted chocolate once they are cooled down.
How do I know if my cookies are done? As I mentioned above, keep a close watch at the edges. Take them out as soon as the edges turn brown.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other cookies recipes?
- Eggless oatmeal cookie recipe.
- Easy no brown sugar cookie recipe.
- Pizza hut cookie recipe.
- Red velvet crumbl cookie recipe.
Let me know what you think!
Did you make these Panera shortbread cookies? Let me know what you think in the comments below. How did you serve them? I am eager to know about your output and your feedback matters a lot.
Enjoy baking and be smiling always!
Do not forget to tag @dessertkatta or use #dessertkatta if posted on Instagram.
Recipe card
Panera shortbread cookie recipe
Description
Make this copycat recipe of Panera shortbread cookies that are light, flaky, and buttery. Uses very basic pantry ingredients and comes together in just 5 minutes. Let's get started.
Ingredients
Recipe
Preheat oven to 350F or 180C. Add unsalted butter to the bowl.
- Beat on low speed until it is creamy. This will take approximately 2 minutes.
- Add in vanilla extract, and salt.
- Start beating again (around 2 to 3 minutes) until light and creamy.
- Scrape the bowl as needed and beat again for 30 seconds.
- Sift the icing sugar in butter. Sifting will ensure there are no lumps in it and hence, it gets mixed easily with other ingredients.
- Beat butter and sugar combined until combined well.
- Add the dry ingredients (all-purpose flour and cornstarch).
- Slowly mix everything and knead the dough.
- Convert the dough into the log and cover it with plastic wrap. Refrigerate for at least 2 hours.
- Cut them into small pieces (around 1 cm in width).
- Arrange the cookies on a baking sheet.
- Make a design on top of the cookies using a wooden stick or a toothpick.
- Bake in a preheated oven at 350F or 180C for 10 to 12 minutes or until its edges turn brown.
- Remove from the oven and cut the edges once it is cooled down.
- Serve freshly baked Panera shortbread cookies.
