The Best Panera Shortbread Cookie Recipe Ever
I love shortbread. More specifically, Panera’s shortbread. This is the best Panera copycat recipe ever! It is quick and so easy to make. Ever wonder the difference between shortbread and sugar cookies. Me too! The difference is sugar cookies usually have eggs, while shortbread cookies do not. Shortbread also has a higher amount of butter and flour, making them more crumbly and … amazing!
Combine butter, cake flour, confectioner’s sugar, baking soda, and vanilla. I use a stand mixer with a paddle attachment on medium speed. I tried to make it with my hand mixer, but it came out crumbly instead of a dough. If you don’t have a paddle attachment, try to use your mixer but keep in mind may take a while for the dough to form.
Form the dough into a ball and then cut it into two. I have a small oven, so I use half sheet pans. Even with a large oven, half of the dough is much easier to roll out than the entire amount.
Roll out the dough to form a circle onto a floured board. I roll out the dough to about 1/2 inch thick. You don’t want the dough too thin or else the cookies won’t have a good “bite” and maybe crispy. Cut the dough into 8th’s, like a pizza. Transfer to a cookie baking sheet lined with parchment paper. If you have a “normal” size oven, then you can use a large cookie sheet, versus the half sheet pans I need to use.
Use a meat tenderizer to gently press the pattern onto the top of the cookies. This will give them their unique look.
Bake at 325 degrees F for 20 minutes or until the edges have slightly browned. Don’t overbake. You may have to adjust your cooking time. I transfer them to a wire rack to cool. Store in an airtight container.
These delicious buttery cookies will be your new go to cookie no matter the time of the year. Your taste buds will say …omg good for sure! I love to recreate recipes from my favorite places.. copycat recipes help to bring home some of those amazing flavors and experiences we all have when we travel to new places or just across town.
2 sticks butter; softened, room temperature
2 cups cake flour (this makes a much lighter cookie versus using all purpose flour)
3/4 cup confectioners’ sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
To change things up next time consider adding semi-sweet chocolate chips, toffee bits, lemon extract, milk chocolate chips, lemon zest, to the dough, or even a bit of flake salt on top before you bake.