Copycat Panera Lemon Drop Cookie

The Panera Lemon Drop cookie has sadly been retired from the menu, but its delicious memory lives on in the hearts and minds of lemon-heads everywhere. 

A bright lemon-y cookie accented with white chocolate chips, and dusted with powdered sugar, the Lemon Drop cookie is a surprising hit for those not initiated into the elite world of lemon baked goods (if you know, you know). 

Soft and chewy in the middle, with perfectly crisp edges, these will be a favorite of even the most devoted chocolate lover. 

Ingredients:

• ½ cup salted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 ½ cups AP flour
• ½ Tbsp cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• 1 Tbsp lemon juice
• Zest of 2 lemons
• ½ cup white chocolate chips

Preparation time: 20 minutes, +4-24 hours refrigeration
Baking time: 12-14 minutes 
Cooling time: 10 minutes on the sheet pan, plus at least 30 more on a cooling rack. 
Makes: 8 Panera-sized cookies

Making the Cookie:

Preheat oven to 350°F. Line 2 large baking sheets with parchment.

Zest and juice 2 lemons, and set aside. One lemon will likely be enough for 1 tablespoon of juice.

Cream butter and sugar together.

Add egg and vanilla and mix thoroughly.

Measure dry ingredients together.

Add to butter and egg mixture and mix until just combined.

Add lemon juice and zest and mix until just combined. 

Fold white chocolate chips into the batter.

Refrigerate for at least 4 hours, preferably overnight.

Scoop dough into 8 balls and arrange on two trays. 

Bake for 12-14 minutes, removing when the cookies are browning around the edge and just set on top. For crisper cookies, bake an additional 3-5 minutes. 

Let cool on baking sheet for 10 minutes before removing and allow to cool on a cooling rack for another 30 minutes. 

Once fully cooled (or right before serving), dust with powdered sugar. 

Tips and Tricks:

• You’ll have better luck baking these 3 or 4 to a tray. 
• An ice cream scoop works great for scooping balls of refrigerated dough.
• You can add the lemon juice and zest with the vanilla, but adding them later avoids the risk of curdling and of the zest clumping.
• You can leave the cornstarch out, but it helps the cookies to not spread as much.
• If your cookies still spread more than you would like, particularly if they get thin around the edges, you can always use the edge of a bowl to nudge them back together.
• Make sure the cookies are fully cooled before dusting with powdered sugar, or the sugar will melt into the cookies. 
• For the most beautifully dusted cookies, dust just before serving. 
• Can keep in an airtight container on the counter 3-4 days, in the fridge for 1 week, and the freezer for one month. 

Variations:

• You can use a teaspoon of lemon extract in place of the juice and zest, but the natural lemon flavor is nicer, and the zest adds a nice pop of color to the dough. 
• You can skip the powdered sugar if you want less mess or a less sweet cookie, but it definitely makes for a prettier cookie. 
• Almond extract makes a lovely substitution for (or addition to) the vanilla. 
• If you’re not a white chocolate fan, you can sub an equal amount of chopped nuts or dried fruit. 
• If you don’t have a convection oven, you’ll have more consistent baking if you bake at a smaller size for a little less time.
• If you prefer a crisper cookie, bake these for 3-5 more minutes.