Chewy, moist, and delightfully crunchy—these vintage cookies are a sweet surprise from an unexpected ingredient.
If you’re looking for a cookie that hits every texture note, this recipe is a must-try. Panko breadcrumbs—typically reserved for savory dishes—step into the dessert spotlight here, creating a cookie that’s tender in the center with a subtle, satisfying crunch around the edges.
It’s a nostalgic treat with a twist, and once you taste it, you’ll understand why it’s stood the test of time.
🧾 Ingredients
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line two large baking sheets with parchment paper and set aside.
2. Cream the Base
In a large bowl, cream together butter and powdered sugar until light and fluffy.
Scrape down the sides of the bowl as needed to ensure a smooth mixture.
3. Add Flavor & Texture
Stir in vanilla and almond extracts.
Gradually mix in flour and panko breadcrumbs until fully combined.
Note: Be sure to use plain, unseasoned panko—this is a sweet treat, not a savory one!
4. Shape the Cookies
Divide dough into 10 equal portions.
Roll each into a ball, then flatten into ½-inch thick disks.
5. Bake
Place cookies on prepared baking sheets.
Bake for 15 minutes, rotating the trays halfway through.
Cookies should remain pale on top with lightly golden bottoms.
6. Cool & Garnish
Let cookies cool on the tray for 10 minutes, then transfer to a wire rack.
While still slightly warm, roll each cookie in powdered sugar for a soft, snowy finish.
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