Description
Copycat recipe for Panera’s Lemon Drop Cookies.
Ingredients
Scale
- 1 cup unsalted butter, room-temperature
- 1 ½ cups granulated white sugar
- 4 lemons, zest only
- 2 large eggs, room-temperature
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups white chocolate chips
- ¼ cup powdered sugar (for topping)
Instructions
- Cream butter, sugar, and lemon zest on high speed for about 2 minutes.
- Add eggs, lemon juice, and vanilla extract. Mix on medium speed and scrape down the sides.
- Add flour, baking soda, and salt. Mix until just combined.
- Fold in white chocolate chips with a rubber spatula.
- Wrap dough in wax paper and refrigerate for at least 3 hours.
- Preheat oven to 350°F (180°C). Roll dough into balls, about 2 tablespoons each.
- Place balls on an ungreased cookie sheet, leaving 2 inches between each.
- Flatten balls slightly and bake for 10-12 minutes until edges are golden brown.
- Cool for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar once cooled.
Notes
- Use a digital kitchen scale for accurate measurements.
- Use Morton Kosher Salt for consistency; adjust if using Diamond Crystal.
- Room temperature butter is easier to cream.
- For crispier cookies, bake an extra 2-3 minutes.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Unbaked cookie dough can be frozen for up to 3 months.
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 14g
- Sodium: 74mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg
Keywords: Copycat Panera Lemon Drop Cookies