I’m not saying I go to Panera Bread just for the cookies, but let’s be honest, I totally do. If you’ve ever tasted Panera’s shortbread cookies, you know exactly what I’m talking about. They are the ultimate buttery treat. But what if you could make this copycat recipe of delicious buttery cookies right in your own kitchen? Yep, you don’t even have to put on real pants for this.

This Panera shortbread cookie recipe is going to change your life—or at least your afternoon snack time. Grab your apron, because we’re bringing the bakery straight to you.

Shortbread vs. Sugar Cookies: What’s the Deal?

Ever wonder what the actual difference is between shortbread and sugar cookies? Me too! The main difference is that sugar cookies usually contain eggs, while shortbread doesn’t. Shortbread also has a much higher ratio of butter and flour, making it wonderfully crumbly and melt-in-your-mouth amazing. Recreating copycat recipes from your favorite spots is the absolute best way to bring those bakery flavors home.

The Ingredient List: What You Need

Here is what you need to make these buttery shortbread cookies happen. Keep it simple, keep it sweet.

• 2 sticks of unsalted butter: Make sure it’s softened and at room temperature.
• 2 cups cake flour: This is the secret! It makes a much lighter cookie than using regular all purpose flour.
• 3/4 cup confectioners’ sugar: For that perfect, melty sweetness.
• 1/2 teaspoon baking powder: To give them just a tiny bit of lift.
• 1/2 teaspoon vanilla extract: Because everything is better with vanilla.
• A dash of salt: Always good to balance out the sugar.

Step-by-Step: Making the Magic Happen

Time to get our hands dirty. Grab a large bowl or your trusty stand mixer with a paddle attachment.

Combine the butter, cake flour, sugar, baking powder, and vanilla extract until it forms a nice, cohesive shortbread dough. If you’re using a hand mixer, be patient! It might look a little crumbly at first, but it will come together.

Next, form the dough into a ball and cut it in half. Trust me, rolling half the dough at a time is so much easier. Roll it out on a floured board to about a 1/2 inch thickness. Cut the dough into eighths, kind of like a pizza. (Some people like to mark rectangle cookie lines to perfectly match the bakery, but the pizza-slice method is foolproof and way faster).

Transfer your slices to a cookie sheet or a larger baking sheet lined with parchment paper. You can use ungreased pans if you really want to, but parchment makes cleanup a breeze.

Now for the fun part! To get that authentic Panera shortbread cookie look, grab a meat tenderizer. Gently press dough slices with the textured side. Boom. Panera cookies, right in your kitchen.

Baking Tips for that Perfect Edge

Bake at 325 degrees F for about 20 minutes. Keep a close eye on them! You want the edges to turn a gorgeous golden brown, but you definitely don’t want to overbake them. Once they’re done, let them cool slightly before moving them to a wire rack. Happy baking!

Creative Variations: Make It Your Own

Want to switch things up next time? You can customize this dough so easily. Fold in some toffee bits, a little lemon zest, or dip half the baked cookie in melted chocolate for a fancy twist.

To keep your treats fresh, store them in an airtight container on the counter. Want to save some for a rainy day? Pop them in freezer safe bags or a freezer-safe container and thank yourself later.

Ready to Rule the Kitchen?

These will absolutely be your new go-to sweet treat no matter the time of year. Your taste buds are going to do a happy dance. So preheat that oven, grab your butter, and get ready to enjoy the best shortbread you’ve ever made. You’ve totally got this!