Panera Bread Shortbread Cookie Recipe

This Panera Bread Shortbread Cookie is a buttery and tender recipe, which calls for rich salted butter and silky cornstarch. It’s the perfect bakery-style holiday treat, ready in about 45 minutes (plus chilling time).

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Panera Bread Shortbread Cookie Ingredients

For the Cookies

• 2 cups (4 sticks / 450g) salted butter, softened to room temperature
• 1 cup (125g) confectioners’ sugar (powdered sugar), sifted
• 2 tsp pure vanilla extract
• 3 ½ cups (440g) all-purpose flour
• ½ cup (60g) cornstarch (cornflour)

For the Icing

• 2 cups (250g) confectioners’ sugar, sifted
• 2–3 tbsp milk
• 1 tbsp light corn syrup (for shine)
• ½ tsp almond extract (or vanilla)
• Gel food coloring (optional)

How To Make Panera Bread Shortbread Cookie

1. Cream the butter: Place the softened salted butter and the sifted confectioners’ sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2–3 minutes until the mixture is pale, creamy, and fluffy.
2. Add vanilla: Scrape down the sides of the bowl. Add the vanilla extract and mix briefly to combine.
3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and cornstarch. The cornstarch is the secret ingredient that gives the cookie its tender, melt-in-your-mouth texture.
4. Combine the dough: Turn the mixer to the lowest speed. Gradually add the flour mixture to the butter mixture in three batches. Mix only until the dough clumps together and no dry flour remains. Do not overmix, or the cookies will be tough.
5. Chill the dough: Divide the dough in half. Pat each half into a thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling helps the cookies hold their shape during baking.
6. Roll and cut: Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a generous ½-inch thickness (Panera cookies are famously thick). Use cookie cutters to cut out your desired shapes.
7. Bake: Arrange the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 12–15 minutes. The cookies should look set and matte on top, but not browned. They should remain pale.
8. Cool: Allow the cookies to cool on the baking sheet for 10 minutes (they are fragile when hot). Transfer to a wire rack to cool completely before icing.
9. Make the icing: Whisk the confectioners’ sugar, milk, corn syrup, and extract together until smooth. Adjust consistency with more milk (to thin) or sugar (to thicken). Dip the face of the cookies into the icing or use a piping bag to decorate. Let set for 1 hour.

Recipe Tips

• Don’t skip the cornstarch: This ingredient lowers the protein content of the dough, mimicking the texture of cake flour. It ensures the cookie is soft and crumbly rather than hard and crunchy.
• Thickness is key: To get the authentic Panera experience, do not roll these thin. They should be at least ½-inch thick so they have a substantial, satisfying bite.
• Low and slow: Baking at 325°F (lower than the standard 350°F) ensures the thick dough cooks through to the center without the edges turning brown or crispy.
• Salted butter: Panera’s shortbread has a distinct savory note that cuts through the sweet icing. Using salted butter achieves this balance perfectly. If using unsalted, add ½ tsp of table salt to the flour.

What To Serve With Panera Bread Shortbread Cookie

These rich cookies are best enjoyed with hot beverages.

• Hot Chocolate: A festive pairing for winter shapes.
• Latte: Dip the thick cookie into the foam.
• Cold Milk: The classic partner for shortbread.
• Tea: Earl Grey complements the buttery flavor.

How To Store Panera Bread Shortbread Cookie

• Room Temperature: Store baked and iced cookies in an airtight container at room temperature for up to 1 week. Layer with wax paper to prevent the icing from sticking.
• Freeze (Dough): The wrapped dough disks can be frozen for up to 3 months. Thaw in the fridge before rolling.
• Freeze (Baked): Baked (un-iced) cookies freeze well for up to 3 months.

Panera Bread Shortbread Cookie Nutrition Facts

• Calories: 210kcal
• Protein: 2g
• Carbohydrates: 24g
• Fat: 12g
• Saturates: 7g
• Sugar: 10g
• Salt: 0.1g

Nutrition information is estimated per cookie (based on 18 large cookies).

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