Panera Bread Lemon Drop Cookies
Craving the delicious lemon drop cookies from Panera Bread, but don't want to pay that much for one cookie? The simple solution is to make your own cookies at home, and you can enjoy an entire batch instead of just one. This fun twist on the simple sugar cookie gives you a delightful lemon flavor with hints of white chocolate, making them a favorite with both kids and adults.
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Fortunately, these lemon drop cookies are made with mostly pantry staples, which you'll probably already have, especially if you're an avid home baker.
- Flour: regular all-purpose is the best choice for this recipe.
- Leavener: baking soda reacts with the acid in the lemon juice to cause them to rise.
- Fat: unsalted butter that's been softened to room temperature is the most flavorful choice.
- Sweetener: regular white granulated sugar is what we'll be using here.
- Binder: two large eggs add richness and stability to the dough.
- Flavorings: lemon juice, lemon zest, lemon extract, vanilla extract, and salt add lots of flavor.
- Mix-Ins: all we're adding is white chocolate chips.
- Decoration: there's no need for icings or glazes for this recipe! A dusting of powdered sugar does the trick.
What's in Panera's lemon drop cookies?
These cookies contain the standard ingredients of flour, sugar, butter, baking soda, salt, eggs, and vanilla extract. What makes them taste so lemony is the lemon zest, fresh lemon juice, and a hint of lemon extract. White chocolate chips bring extra richness, while a dusting of powdered sugar decorates these delightful treats.
How many calories are in a Panera lemon cookies?
According to Panera's website, the nutrition facts for one cookie is 430 calories, 20g of fat, 270mg of sodium, 60g of carbs, 35g of sugars, and 5g of protein. By contrast, our copycat recipe contains only 288 calories, 13.6g of fat, 173.7mg of sodium, 39.2g of carbs, 24.7g of sugars, and 3.4g of protein. To see full nutrition facts for our copycat cookies, please scroll to the bottom of the recipe card.
Keep in mind that Panera's cookies measure approximately 4 ½ inches in diameter, while this recipe makes cookies that are a little bit smaller, but comparable in size. You can cut back on calories even further if you make them smaller.
How much is a lemon drop cookie at Panera?
At our local Panera, it costs $2.39 for a 4 ½-inch cookie. Keep in mind that the price may vary depending from one Panera location to another.
Can I freeze lemon drop cookies?
You absolutely can! Simply seal them tightly in a zip-top freezer bag or airtight container and freeze for up to 3 months.
Defrost them at room temperature for 15 minutes, or in the microwave if you'd like a warm cookie.
How to Make
Measure out all the ingredients before you begin.
Whisk the flour, salt, and baking soda together until blended, then set aside.
Cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
Add the eggs, lemon juice, lemon zest, lemon extract, and vanilla extract along with ½ cup of the flour mixture and beat to combine.
Add the flour mixture in two additions, mixing until just combined, then stir in the white chocolate chips on low speed until they are evenly distributed.
Drop ¼ cup balls of cookie dough on a large cookie sheet, placing four balls on each 11x17-inch cookie sheet. This will give you a very large cookie.
Bake at 350 F for 12 minutes per tray, or until the edges of the cookies are a light golden brown.
Dust the cookies with powdered sugar to decorate, and allow them to cool on the wire racks.
Enjoy this delicious springtime treat!
- Soften the butter to room temperature before you start baking. (Microwaving each stick of butter on high in 5-second intervals works well.)
- Add ½ cup of the flour mixture to the dough when you add the eggs and other liquids to prevent curdling.
- Handle the dough gently, and don't overmix, or it will get tough.
- Take the cookies out of the oven when they are light golden around the edges.
- Gluten Free: substitute with your favorite measure-for-measure gluten free flour.
- Vegan: use vegan baking butter and vegan white chocolate chips, and use ½ cup of applesauce instead of the eggs.
Other Panera Copycat Bakery Items
Other Cookies You'll Love
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Panera Bread Lemon Drop Cookies
- Total Time:42 minutes
- Yield:19 cookies 1x
This quick and easy recipe for Panera Bread’s lemon drop cookies will give you a whole batch of these delicious treats! Skip the price tag of the Panera cookie and enjoy these mouthwatering copycat cookies instead.
- Preheat the oven to 350°F and line two 11x17-inch cookie sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a bowl and set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment until light and fluffy, about 1 minute on medium speed.
- Add the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract along with ½ cup of the flour mixture to prevent curdling. Beat until well blended.
- Mix in the remaining flour mixture in two additions, stirring on low speed until the dough is smooth. Be careful not to overmix, or the cookies will be tough.
- Stir in the white chocolate chips and mix until they are evenly distributed.
- Drop the cookie dough in ¼ cup sized balls, putting four cookies per tray. Each ball of dough should weigh between 57-67g, depending upon how many chocolate chips are in it. Be sure to place the cookies far apart, as they will spread in the oven.
- Bake at 350°F for 12 minutes per tray, or until the edges of the cookies are golden brown. Let them cool for 2-3 minutes on the tray, then use a spatula to transfer them to wire racks.
- Dust with the icing sugar and let them cool for 10 minutes before enjoying.
- Make sure the butter is softened to room temperature before you begin. (If you need to soften the butter quickly, microwave the stick of butter on high in 5-second intervals, flipping the stick to a different side between each interval.)
- Be sure to add ½ cup of the flour mixture to the dough when you add the eggs and other liquids. This prevents the dough from splitting or curdling.
- Don't overmix the batter once the flour is added, or the cookies will get tough.
- Watch the cookies closely as the end of the baking time nears. Take them out when they are light golden around the edges.
- The cook time means that each tray bakes for 12 minutes. If you bake four cookies per tray, it will take you 1 hour to cook 19 cookies.
- Prep Time:30 minutes
- Cook Time:12 minutes
Keywords: panera, with fresh lemon juice
Lemon White Chocolate Chip Cookies
Lemon White Chocolate Chip Cookies are chewy citrus lemon sugar cookies with sweet white chocolate chips.
A soft chewy lemon cookie is one magical thing. One of my most popular recipes on Modern Honey is my Lemon Sugar Cookies.Since it is such an in-demand recipe, I thought that I would change it up by adding white chocolate chips to make a perfect contrast to the tart lemon. The results are one amazing white chocolate lemon cookie!
Rumor has it -- the Oscars are tonight. Is that an excuse to eat dessert? I should say so. I am actually pacing myself for the Bachelor Finale tomorrow night. I hear it is going to be a doozy. I may need to have a cookie close by. A stash of these white chocolate chip lemon cookies may just come in handy.
We love this time of year in our home because we are busting at the seams with fresh lemons. Since we live by citrus groves and have generous friends with an abundance of lemons on their trees, we are invited to bring our bags and fill them to the brim with vibrant, juicy lemons.
Since our house is full of them, I am making EVERYTHING lemon. The beauty of lemons is they can be used in both savory dishes, in sweet dishes, and everything in between. There's just something wonderful about the fresh lemon juice and lemon zest in these cookies.
How to make Lemon White Chocolate Chip Cookies:
- Start with slightly cold butter. Take butter out of the refrigerator and let sit for several minutes. Cut into cubes and place in mixer. Cream with sugar for at least 4 - 5 minutes or until it is light and fluffy.
- Add Eggs one at a time. This gives the creamed mixture time to fully incorporate.
- Use Fresh Lemons. This recipe calls for both lemon zest and lemon juice. Lemon zest is important as it gives the cookie the strong burst of lemon flavor. Use a zester to ensure you only get the outer yellow part. Click here for an inexpensive zester.
- Use a mix of leavening agents.This recipe calls for a mix of baking soda + baking powder. It gives the cookies a nice rise.
- Optional: add yellow food coloring to give the cookies a bright yellow color. The lemon zest alone doesn't give it a vibrant yellow color but a subtle light yellow color. If you want them to look more vibrant, use food coloring.
- Sprinkle with sparkling sugar for crunch, if so desired.
- Use high-quality white chocolate chips. My favorite brands are Ghirardelli and Guittard.
- Bake on Silpat silicone baking sheets or parchment paper to keep from sticking. You can find silicone baking sheets here. Bake just until edges starts to become crispy.
If you love lemon, you will love these lemon recipes:
Lemon Olive Oil Cake
Greek Yogurt Lemon Bread
Lemon Sugar Cookies
- 1cupButterslightly cold, cut into cubes
- 1teaspoonPure Vanilla Extract
- 1 1/2TablespoonFresh Lemon Juice
- 1 1/2 - 2TablespoonsLemon Zestmay put more lemon zest for extra flavor
- 1 1/4teaspoonBaking Powder
- 1/2teaspoonBaking Soda
- 2cupsWhite Chocolate Chips
- *may put in a drop of yellow food coloring for color
- Preheat oven to 350 degrees.
- In a large bowl, cream slightly cold butter and sugar for 4 - 5 minutes until light and fluffy. Add eggs one a time, mixing well after each addition.
- Add vanilla, lemon juice, and lemon zest and stir to combine. If using yellow food coloring, add it now.
- Stir in flour, baking powder, baking soda, and salt and mix just until combined.
- Fold in white chocolate chips.
- Drop dough onto light colored baking sheet. Use a silicone baking sheet such as a Silpat or parchment paper.
- Bake for 9-12 minutes. Sprinkle with sugar or white sparkling sugar, if so desired.
Happy Baking, my friends!
Filed Under: Cookies, Dessert, RecipesTagged With: how to make lemon white chocolate cookies, lemon sugar white chocolate chip cookies, lemon sugar white chocolate cookies, lemon white chocolate chip cookies, lemon white chocolate chunk cookies, lemon white chocolate cookies, white chocolate lemon cookiesSours: https://www.modernhoney.com/lemon-white-chocolate-chip-cookies/
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I don’t know about you, but for me, there isn’t anything that compares to lemon-flavored goodies in the summertime. It does not matter if it is lemon pie, lemon bread, lemon bars, or one of my favorites that we are going to walk through today, Copycat Panera Lemon Drop Cookie Recipe. No matter the food, lemon always makes me think of summertime and sunshine.
If you have tried one of Panera’s Lemon Drop Cookies, then you know how delicious they are. One downfall of enjoying their cookies regularly is the cost. Panera currently charges between two and three dollars for their cookie, depending on your location. Did you know that you can make this delicious cookie, at home? You sure can!
Making our copycat Panera Lemon Drop Cookie recipe is much easier than you might first think. There are no special ingredients required. If you have typical baking supplies, then you should have everything needed to make these cookies, whenever you want. Before we begin discussing what ingredients you will need, let’s first go over the delicious lemon drop cookie, and what makes it sooooo good.
About The Cookie
Lemon drop cookies are made from a sugar cookie base. Yes, this is usually the type of cookie you would decorate with frosting and cut out into special shapes during Christmas time. However, for these Panera cookies, you are going to add lemon flavoring to them, which gives them the rich summertime feel. White chocolate is also incorporated into the cookie, giving them an extra kick of rich and sweet. Top this cookie off with powdered sugar and you have a sweet and savory summer treat!
What is in these Copycat Panera Lemon Drop Cookies? Your ingredient list will include: salted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, lemon zest, lemon juice, and lemon extract. It is also great to add white chocolate chips as well as powdered sugar.
This recipe is estimated to make four dozen large cookies. If you prefer smaller cookies, it will probably yield you closer to eight dozen cookies. Not to fear, if you have too many cookies, the leftovers can always be frozen. However, it is not likely there will be many left!
Can I freeze lemon drop cookies?
Yes, lemon drop cookies may be frozen. As long as you store them in an air-tight container of plastic bag that seals, they can easily be frozen. The cookies are best if used before the first month of being kept in the freezer but may be stored in the freezer for up to three months.
To thaw cookies that have been frozen, the best way is to remove them from the freezer and place them single layer on your countertop, removing them from their container. Allow them to sit at room temperature until they are completely thawed. If it’s a warm summer day, this will not be a long process.
You can also microwave them, however, this will most likely change the texture of your cookies. For best results, simply pull them out of the freezer and allow them to sit at room temperature.
How many calories are in a Panera lemon cookies?
According to Panera, their health facts are as follows. This would be for the cookies sold directly from their stores.
|Calories from Fat||180 Cal|
|Saturated Fat||13 g|
|Trans Fatty Acid||0.5 g|
|Dietary Fiber||0 g|
|Total Sugars||35 g|
The nutritional value of these copycat lemon drop cookies are not all that bad for you. While they are not super healthy, they will also satisfy your sweet tooth cravings. Please see the breakout for one of our copycat Panera lemon drop cookies.
How to Make Copycat Panera Lemon Drop Cookies
To make these cookies is a simple process. The only downfall is that you do need to allow time for the dough to chill. For best results, allow between one and two hours for the dough to chill before you create cookies and bake them.
Step #1: Create The Dough
Create lemon zest. You will want two small lemons or one large lemon for all of the zest. Also, juice your lemons and set them aside to add into the dough.
Start with creating your cookie dough. In a mixing bowl, combine your butter, sugar, and vanilla. Mix until it becomes creamy in texture.
Add flour, baking powder, and salt. Mix until well combined and dough begins to clump. Add lemon zest, lemon juice, and lemon extract. Mix for only a few moments, just until the lemon is mixed in completely. You may also add white chocolate chips at this point if desired.
Step #2: Refrigerate
Place dough into the fridge and let sit for at least one to two hours. You may also allow the dough to chill overnight if desired.
Step #3: Bake Cookies
Preheat your oven to 350°F
Now, when you remove the cookie dough from the fridge, you may choose to roll it out into shapes, or you may choose to put the cookies into drops.
To roll the cookies out, sprinkle some powdered sugar on the surface and place your ball of dough on top. Sprinkle a little more powdered sugar on top, and roll with a rolling pin, until it is about ½ to ¼ inch thick. Cut using cookie cutter or glass. Place on a gently greased cookie sheet and bake for 8-12 minutes, just until you see the edges start to turn golden.
You can also choose to roll your cookies into balls. Be aware that your cookies will not flatten out much. I have found that it works best when I roll my dough into balls and then break the balls in half. Turn so that both rough edges are facing up and pat the bottom back into a ball. Place on a cookie sheet with the rough side up. Bake for 8-12 minutes, or until you can see the edges just start to turn a golden color. Remove and allow to cool.
Step #4: Topping
After your cookies have cooled to room temperature, it is time to top your cookies. The cookies from Panera come with a light coating of powdered sugar on them. I also like to add a drizzle of melted white chocolate.
To do this, pour a small number of white chocolate chips into a microwave-safe bowl. Microwave for 30 seconds at a time until chocolate is melted. Stir every 30 seconds.
Place melted chocolate in a piping bag or plastic bag with the corner cut out. Drizzle melted chocolate on top of cooled cookies. Top with a sprinkling of powdered sugar. Serve and enjoy!
Soft butter. It works best when you allow the butter to sit at room temperature for a while before you are ready to bake with it, so that it becomes soft. If you are not able to do this, you can try microwaving it for 20-30 seconds. Just until it becomes soft, but not melted.
Don’t overmix. Try to avoid overmixing your dough. It is okay to mix your dough a fair amount, however, once you begin adding your flour and lemon, you will want to keep your mixing to a minimum. If you overmix, you run the chance of your dough becoming unnecessarily hard.
Light gold. These cookies are going to taste their best once they have been baked so that the edges have just started turning a light golden color. If you cook much longer, they will begin to get tough. Remove from the oven and allow for them to fully cool. This will give you the best taste and texture.
For health concerns such as gluten intolerance and vegan preferences, this recipe can be adjusted. Follow the below suggestions for variations to this recipe.
Gluten Free: replace the all-purpose flour, with your favorite 1:1 all-purpose gluten-free flour. Types such as King Arthur or Bob’s Red Mill work well to substitute 1 cup for 1 cup.
Vegan: substitute vegan butter that is appropriate for baking and vegan white chocolate chips. To substitute eggs, try using 1 cup of applesauce in place of the eggs.
Brown Sugar: if you prefer cookies that are a little more chewy or molasses in flavor, I also enjoy mixing it up, and making some cookies with half brown sugar and half granulated sugar. Give it a try and let us know what you think about it!
What Made me Make These Cookies?
I love lemon foods. Panera cookies are so good, but are a bit expensive. I really enjoy baking, and so their cookies inspired me to prepare a copycat recipe to enjoy during the summer months. I hope that you will enjoy them too!
Have you tried this copycat Panera lemon drop cookie recipe? Let us know what you think about it!
Looking for a partly healthy snack that will satisfy your chocolate craving? Try these delicious Easy Chocolate Covered Cranberries. You might also enjoy this tasty Blueberry Morning Cereal: Easy Baked Recipe. It is so good, it almost melts in your mouth!
Copycat Panera Lemon Drop Cookie Recipe
Course: Dessert, Snack
Keyword: cookie, copycat, Copycat Panera Lemon Drop Cookie Recipe, lemon cookies, lemon drop cookies, panera cookie, panera cookies
- 1½ cup butter soft
- 2 cup sugar
- 4 eggs
- 2 tsp vanilla
- 5 cups flour
- 2 tsp baking powder
- 2 tsp salt
- 2 small lemons juiced
- 2 small lemon zest
- 1 tsp lemon extract
- 1 7oz bag white chocolate melted
In a mixing bowl combine, butter, sugar, eggs and vanilla. Mix until creamy.
Add in flour, baking powder and salt. Mix until combine.
Add in lemon juice, lemon zest and lemon extract. Mix just until combined.
Refridgerate for 1 to 2 hours.
Preheat oven to 350F.
Roll cookies out and place on lightly greased cooking sheet. Bake for 8 to 12 minutes, just until they start to turn golden. Remove from oven and allow to fully cool.
In a microwave safe bowl, place no more than half a cup into it and microwave for 30 secon incriments, stiring in between. Microwave until melted. Depending upon the temperature of your microwave, it should take about 1 minute 30 seconds.
Drizzle melted chocolate on top of cooled cookies. Allow chocolate to dry, then serve and enjoy!
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This is a recipe I came up with to replicate the real thing.
These dense, chewy, buttery lemon drop cookies are studded with white chocolate chips for a fresh and unexpected take on cookies, inspired by Panera’s Lemon Drop Cookie.
I’ll admit it. I’m a cookie snob. I love cookies. But mainly just my cookies. When I try other cookies I am invariably let down. They might even look chewy and delicious, like Subway’s cookies floating temptingly by the cash register, but they taste like sugar-coated nothingness.
So when I became the recipient of a free Panera cookie last summer, I was shocked to find that they were not only good, they were my-level good. Overcome with thoughts and emotions, I quickly returned to the register to buy one of every cookie, and sat there, analyzing bite after bite as if to figure out how and why they tasted so delicious.
My first attempt to replicate the cookie prowess of Panera came in the form of my popular Copycat Panera Kitchen Sink Cookie recipe. Don’t make these unless you’re planning on eating the entire batch in one go. Fair warning.
I had planned to try my hand at those dark, decadent Triple Chocolate Cookies next, until I bit into this Lemon Drop Cookie. Panera describes the cookie as a lemon sugar cookie, but to me it was too moist and chewy to be like the sugar cookies I knew of. It tasted more like a snickerdoodle or drop cookie spiked with lemon and white chocolate.
So, that’s what I did. I made a delicious buttery drop cookie with the perfect amount of fresh lemony flavor and dense white chocolate. Now, I know Panera dusts theirs with lemon flavored powdered sugar, but I didn’t see the need. Feel free to dust away on yours though!
Chewy, buttery lemon drop cookies studded with white chocolate chips.
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened to room temperature
1 cup brown sugar
3/4 cup white sugar
1 – 1/2 teaspoons pure vanilla extract
1 – 1/2 teaspoons pure lemon extract
zest of one lemon
1 – 1/2 cups white chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, salt and baking soda. Set aside.
In the bowl of an electric mixer, cream butter and sugars.
Mix in vanilla extract, lemon extract, and lemon zest along with one egg. Add second egg and mix.
Slowly beat in flour mixture in several additions, mixing lightly between each.
Fold in white chocolate chips.
Scoop golf ball sized balls of dough onto a parchment lined baking sheet and bake for 10 minutes or until edges are just turning golden brown.
If time allows, chill dough before baking. I like to do this by scooping the dough into balls and placing them onto a single baking sheet or large platter, spaced very close together, then refrigerating them, covered, for about an hour or up to overnight. When baking time comes, move the balls to a new baking sheet, spacing them far enough apart to leave room for spreading.
Chocolate lemon cookies panera white
White Chocolate Lemon Sugar Cookies
These Lemon Sugar Cookies are perfectly chewy and filled with white chocolate chips. They are the perfect treat for spring or anytime of the year!
Hi there y’all, and happy Friday! If you’re celebrating Good Friday today and Easter this weekend, I’ve got just the dessert for you to make for your special dinner or brunch!
I’m excited for Easter this weekend, and am hopeful that both of my kids (and my husband and I!) are well enough to participate in all of the fun.
We were supposed to head to an Easter Egg Hunt put on by my workout group yesterday morning, but my poor little guy woke up with a fever and the stomach bug, so we weren’t able to go.
It broke my heart seeing how devastated he was to miss it, all while feeling sicker than a dog at the same time. 🙁
Doesn’t it just hurt your heart when your kids feel disappointment like that?
The night before he was so excited helping me fill plastic eggs with candy and treats for the hunt, and then he had the hardest time falling asleep because he was looking forward to it so much!
When he stumbled into our bedroom around 4 a.m. complaining his tummy hurt, I knew that wasn’t a good sign.
Here’s hoping he’s all healed up tomorrow so we can try another egg hunt and visit the Easter bunny, too. In the meantime, maybe I’ll just stuff a few more of these cookies in my face and make another cup of coffee while I wash my third load of Paw Patrol sheets.
Oh, the joys of being a mama.
On a serious cookie note, if you are a lemon lover, then you are going to absolutely LOVE these cookies.
They are perfectly chewy and they have just the right amount of delicious lemony flavor. I added white chocolate chips, but if you prefer your cookies plain you can totally leave them out.
I also added a few drops of yellow food coloring to give them that pretty yellow color, but that’s totally optional, too.
Happy Easter, y’all!
White Chocolate Lemon Sugar Cookies
- Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
- In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
- Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.
Adapted from Allrecipes
If you like these White Chocolate Lemon Sugar Cookies, then you might also like:
Caramel Chocolate Chip Cookies
White Chocolate Funfetti Cookies
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