Copycat Panera Lemon Drop Cookie Recipe
Explore the world of baking our copycat Panera lemon drop cookie recipe. Get ready to elevate your baking game with these delightful lemony sweet treats.
Ingredients
- 1½ Cups All Purpose Flour
- ¼ Cup Corn Starch
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter room temperature
- 1¼ Cups Granulated Sugar
- 1 Large Egg
- 2 Teaspoon Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Vanilla Extract
- ½ Cup White Chocolate Morsels
- ¼ Cup Powdered Sugar
Instructions
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Preheat oven to 350 degrees. Prepare cookie sheet with either a silicon liner or spray with nonstick cooking spray, and set aside.
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In a medium mixing bowl sift together the flour, corn starch, baking soda, and salt. Set aside.
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In a large bowl or the bowl of the stand mixer that is fitted with the paddle attachment. Cream together the room temperature butter and granulated sugar until light and fluffy.
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Into the fluffy butter mixture add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until ingredients are blended.
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Slowly add in the dry ingredients, mixing on low speed until all the dry ingredients are mixed into the wet ingredeints.
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Using a rubber spatula mix in the white chocolate chips by hand.
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Scoop the cookie dough out using a large cookie scoop and place onto the prepared cookie sheet pan. Place the cookie dough 2 inches apart on the baking sheet.
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Place the cookie sheet pan into the preheated 350℉ oven and bake for 10-14 minutes. Or until the edges of the cookies start to brown.
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Remove the sheet pan from the oven and allow the cookies to sit on the warm sheet pan for 5 minutes. Then transfer to a wire cooling rack.
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Once the cookies have completely cooled dust them with the powdered sugar and ejoy!
Recipe Notes
My Creative Manner collects the nutrtional value by using a database program. The nutritional value may vary depending on the ingredients used to make these cookies.