butter cookies — soft on the inside, lightly crisp around the edges, and coated in a snowy layer of powdered sugar. The secret ingredient? Panko breadcrumbs, which give them an unbelievably airy and tender texture that almost melts the moment you take a bite.
Perfect for holidays, gatherings, tea time, or when you just want a sweet treat that feels luxurious yet effortless.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 large egg
1 tsp vanilla extract
2 cups (100 g) panko breadcrumbs
1 cup (120 g) powdered sugar for coating
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Add the egg and vanilla extract, and mix well until fully combined.
- Stir in the panko breadcrumbs gradually until a soft dough forms.
- Scoop small portions of dough and gently roll into balls.
- Arrange on the baking tray, leaving space between each cookie.
- Bake for 12–15 minutes, or until the bottoms turn very lightly golden — do not overbake.
- Let the cookies cool slightly, then roll them generously in powdered sugar while still warm.
- Cool completely and enjoy the buttery, fluffy texture with every bite! Tips Don’t flatten the dough balls — keeping them round makes the centers extra soft.
If the dough feels sticky, refrigerate for 15 minutes before shaping.
For extra flavor, add lemon zest or almond extract. Storage
Store the cookies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully — just thaw and re-coat in powdered sugar if needed.
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