These Panera copycat lemon drop cookies taste just like the ones at Panera Bread, only better! Made with real lemon juice and white chocolate chips, these giant, soft, chewy cookies make the perfect sweet treat!
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If you like Panera Bread as much as I do, then check out Panera Bread BBQ chicken salad and Panera tomato basil cucumber salad.
Why You'll Love Them
Bright Lemon Flavor: The addition of real lemon juice and lemon zest makes the flavors in these cookies pop!
Soft and Chewy: These cookies have a wonderfully soft and chewy texture you will love!
Easy to Make: With simple ingredients and easy-to-follow steps, you can whip up a batch of these cookies in no time.
Copycat Panera Lemon Drop Cookie Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- All-purpose flour
- Baking soda
- Salt
- Cornstarch
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Lemon extract
- Lemon juice and zest
- White chocolate chips
- Powdered sugar
How to Make Copycat Panera Lemon Drop Cookies
For more detailed instructions with measurements, jump to the recipe card.
Step 1: Combine Dry Ingredients
- Step 1: Whisk flour, baking soda, cornstarch, and salt in a medium bowl.
- Step 2: Cream butter and granulated sugar in a separate bowl with an electric mixer until light and fluffy, about 2-3 minutes.
- Step 3: Add the egg, vanilla extract, and lemon extract to the butter mixture and mix to combine.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently stir in the lemon juice, lemon zest, and white chocolate chips.
Step 2: Scoop and Bake
- Step 5: Scoop out ¼ cup portions of dough onto a cookie sheet lined with parchment paper, placing only 4 cookies per tray to allow room for spreading.
- Step 6: Bake in a preheated oven at 350 degrees F for 14 minutes until the edges start to turn golden brown.
Tip: Use an ice cream scoop to portion out the cookie dough. It's the perfect size!
Step 3: Cool and Garnish
- Step 7: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 8: Once cooled, sift powdered sugar over the cookies for an elegant finish.
Substitutions & Variations
Add Crunch: Mix in some chopped nuts like almonds or walnuts.
Switch Up the Chips: Try white chocolate chunks instead.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Serving Suggestions
Drinks: Enjoy these cookies with a glass of homemade cane sugar lemonade or a warm cup of lemon ginger tea with honey.
Desserts: Pair with a scoop of Ninja Creami vanilla ice cream or make a homemade ice cream sandwich with the vanilla ice cream between two lemon cookies.
How to Store Copycat Panera Lemon Drop Cookies
- Store: Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze: Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough balls for up to 3 months. Bake as above, except add an extra few minutes to the baking time.
FAQs
Yes, you can use bottled lemon juice instead.
Chill the cookie dough for 30 minutes before baking to reduce spreading.
More Recipes to Try
- Sugar Cookie Fruit Pizza
- Chocolate Crinkle Cookies With Cake Mix
- Air Fryer Sugar Cookies
- Old Fashioned Ginger Snap Cookies
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Recipe
Copycat Panera Lemon Drop Cookie Recipe
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cornstarch
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup white chocolate chips
- ¼ cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- Whisk flour, baking soda, cornstarch, and salt in a medium bowl.
- Use an electric mixer to cream butter and sugar until light and fluffy. This will take 2-3 minutes.
- Add the egg, vanilla extract, and lemon extract to the butter mixture and mix with the electric mixer until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently mix in the lemon juice, lemon zest, and white chocolate chips.
- Scoop out ¼ cup portions of dough on a cookie sheet, placing only 4 cookies per tray to allow room for spreading.
- Bake in the oven for 14 minutes until the edges start to turn golden brown.
- Rest cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, sift powdered sugar over the cookies for an elegant finish. Enjoy!
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Recipe Notes:
- For a more intense lemon flavor, add an extra teaspoon of lemon zest.
- Chill the dough for 30 minutes before baking so the cookies don't spread as much.
- For a crispier cookie, bake for an extra minute or two.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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