16 Delicious Panera Shortbread Cookie Recipes Ultimate

Oh, the joy of biting into a buttery, crumbly Panera shortbread cookie—pure bliss! Whether you’re a seasoned baker or just starting out, our roundup of 16 delicious recipes promises to bring that signature Panera magic right into your kitchen. From classic vanilla to inventive twists, there’s a cookie here to satisfy every craving. Ready to bake up some happiness? Let’s dive into these irresistible treats!

Classic Panera Shortbread Cookie

Unbelievably, the first time I tried the Classic Panera Shortbread Cookie, I was hooked. There’s something about its buttery richness and delicate crumb that makes it impossible to resist. Today, I’m sharing my take on this beloved treat, perfect for cozy afternoons or as a sweet gift.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for an hour—it makes all the difference.)
• 1/2 cup granulated sugar (For a slight caramel note, I sometimes use golden sugar.)
• 2 cups all-purpose flour (Spoon and level for the perfect measure.)
• 1/4 tsp salt (A pinch of sea salt enhances the flavors beautifully.)

Instructions

1. Preheat your oven to 325°F (163°C)—this lower temperature ensures the cookies don’t brown too quickly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides halfway through for even mixing.
3. Gradually add the flour and salt to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies.
4. Press the dough into an ungreased 8×8 inch baking pan, smoothing the top with a spatula. Tip: For even thickness, I like to use the bottom of a measuring cup.
5. Bake for 30-35 minutes, or until the edges are just starting to turn golden. The center should still be soft.
6. Let the shortbread cool in the pan for 10 minutes, then cut into squares while still warm. Tip: Use a sharp knife for clean cuts.
7. Transfer the cookies to a wire rack to cool completely.

My favorite thing about these cookies is their melt-in-your-mouth texture, paired with a rich, buttery flavor. They’re delightful on their own, but for an extra touch, drizzle with melted chocolate or serve alongside a cup of Earl Grey tea.

Chocolate Dipped Panera Shortbread Cookie

Delightfully simple yet irresistibly delicious, these Chocolate Dipped Panera Shortbread Cookies are my go-to when I need a quick treat that feels gourmet. I remember the first time I tried them at a friend’s gathering; their buttery richness paired with the smooth chocolate was unforgettable, and I knew I had to recreate them at home.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for about an hour before starting—it makes all the difference.)
• 1/2 cup granulated sugar (A little extra for sprinkling never hurts.)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results.)
• 1/4 tsp salt (Just a pinch to balance the sweetness.)
• 1 cup semi-sweet chocolate chips (Guittard is my favorite for its meltability.)
• 1 tbsp coconut oil (This secret ingredient makes the chocolate dip silky smooth.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Don’t rush this step—it’s key for that perfect shortbread texture.
3. Gradually mix in the flour and salt until just combined. Overmixing can lead to tough cookies.
4. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and flatten slightly with your fingers.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool completely on the baking sheet. Meanwhile, melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth.
7. Dip each cooled cookie halfway into the melted chocolate, then place on a wire rack to set. For an extra touch, sprinkle with a little sugar while the chocolate is still wet.

Great for gifting or enjoying with a cup of coffee, these cookies strike the perfect balance between crisp and tender. The chocolate dip adds a luxurious finish that elevates the humble shortbread to something truly special.

Lemon Glazed Panera Shortbread Cookie

How many times have I found myself craving something sweet, tangy, and utterly comforting? Too many to count, which is exactly why I fell in love with these Lemon Glazed Panera Shortbread Cookies. They’re the perfect blend of buttery richness and zesty lemon, a combination that never fails to brighten my day.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1 tbsp lemon zest (freshly grated, please—it makes all the difference)
• 1 cup powdered sugar (for that dreamy glaze)
• 2 tbsp lemon juice (freshly squeezed, because bottled just won’t do)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
3. Gradually mix in the flour and salt until just combined. Overmixing can lead to tough cookies, and we want them tender.
4. Fold in the lemon zest, distributing it evenly throughout the dough for that bright lemon flavor in every bite.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the bottom of a glass.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them—they go from perfect to overdone quickly!
7. While the cookies cool, whisk together the powdered sugar and lemon juice to create a smooth glaze. If it’s too thick, add a teaspoon of water at a time until it’s pourable.
8. Drizzle the glaze over the cooled cookies and let it set for about 30 minutes before serving.

Zesty, buttery, and with just the right amount of sweetness, these cookies are a dream. I love serving them with a cup of Earl Grey tea for an afternoon pick-me-up that feels like a hug in cookie form.

Vanilla Bean Panera Shortbread Cookie

Every time I walk into Panera, the aroma of their vanilla bean shortbread cookies pulls me in like a magnet. There’s something about that buttery, vanilla scent that feels like a warm hug, and today, I’m sharing my homemade version that’s just as comforting.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1/2 cup granulated sugar (because life’s too short for less sweetness)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking)
• 1 vanilla bean, split and scraped (the flecks make all the difference)
• 1/4 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Don’t rush this step; the fluffier, the better the texture.
3. Add the flour, vanilla bean seeds, and salt to the bowl. Mix until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 30 minutes. Chilling is crucial for that perfect shortbread texture.
5. Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are just golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is key here; they’re worth the wait.

You’ll love the melt-in-your-mouth texture and the rich, buttery vanilla flavor of these cookies. They’re perfect with a cup of tea or as a sweet ending to any meal. Try sandwiching them with a bit of jam for an extra special treat!

Maple Pecan Panera Shortbread Cookie

Zesty mornings call for something sweet and comforting, and that’s exactly what these Maple Pecan Panera Shortbread Cookies bring to the table. I remember the first time I tried a version of this at a local bakery; the buttery texture and the crunch of pecans had me hooked, and I knew I had to recreate it at home.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out the night before to ensure it’s perfectly soft)
• 1/2 cup pure maple syrup (the real deal makes all the difference here)
• 2 cups all-purpose flour (I like to sift mine for that extra light texture)
• 1/2 cup finely chopped pecans (toasting them lightly beforehand brings out their flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies.
4. Fold in the chopped pecans gently, ensuring they’re evenly distributed throughout the dough.
5. Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten slightly with the back of a spoon. Tip: Leaving some space between each cookie allows for slight spreading.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark to prevent overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kicking back with one of these cookies, you’ll notice the perfect balance of buttery richness and the subtle sweetness of maple, all rounded out with the crunch of pecans. They’re fantastic with a cup of coffee or as a sweet treat packed in a lunchbox.

Raspberry Jam Filled Panera Shortbread Cookie

There’s something undeniably comforting about biting into a buttery shortbread cookie, especially when it’s hiding a sweet raspberry jam surprise inside. I remember the first time I tried this at a local bakery, and I knew I had to recreate it at home—my version is just as delicious, if not better!

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for about an hour—it makes creaming so much easier.)
• 1/2 cup granulated sugar (A little extra for sprinkling on top gives a nice crunch.)
• 2 cups all-purpose flour (Spoon and level it to avoid dense cookies.)
• 1/2 tsp salt (I use sea salt for a slight texture contrast.)
• 1/2 cup raspberry jam (Go for the good stuff—homemade or a high-quality store brand.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Gradually add the flour and salt to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
5. Fill each indentation with about 1/2 tsp of raspberry jam. Be generous but don’t overfill—the jam will bubble as it bakes.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.

My favorite thing about these cookies is the contrast between the crisp, buttery shortbread and the gooey, tangy raspberry center. They’re perfect with a cup of tea or as a sweet ending to a dinner party—just try not to eat them all in one sitting!

Matcha Green Tea Panera Shortbread Cookie

There’s something about the combination of matcha and buttery shortbread that feels like a hug in cookie form. I discovered this love affair after one too many afternoons spent at Panera, and now, I’m sharing my homemade version that’s just as comforting.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for its rich flavor)
• 1/2 cup granulated sugar (because sometimes, simple is best)
• 2 cups all-purpose flour (I like to fluff it up before measuring)
• 2 tbsp matcha green tea powder (go for ceremonial grade if you can—it makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Don’t rush this step—it’s key for that melt-in-your-mouth texture.
3. Sift in the all-purpose flour, matcha powder, and salt. Mix until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 30 minutes. This firms up the butter, ensuring your cookies hold their shape.
5. Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely divine with a cup of tea, these cookies strike the perfect balance between earthy matcha and sweet, buttery shortbread. Try dusting them with a little extra matcha powder before serving for an Instagram-worthy finish.

Cinnamon Sugar Panera Shortbread Cookie

Very few things bring me as much joy as the smell of cinnamon sugar wafting through my kitchen, especially when it’s coming from a batch of these Panera-inspired shortbread cookies. They’re buttery, crumbly, and just the right amount of sweet—perfect for pairing with your afternoon coffee or sneaking as a midnight snack.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out a few hours before baking—it makes all the difference.)
• 1/2 cup granulated sugar (Because who doesn’t love a little sweetness?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs.)
• 1 tsp vanilla extract (The real deal, none of that imitation stuff.)
• 2 tbsp cinnamon sugar mix (I like to make my own with 1 tbsp cinnamon to 1 tbsp sugar, but store-bought works in a pinch.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Don’t rush this step—it’s key for that perfect shortbread texture.
3. Gradually mix in the flour and vanilla extract until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Roll the dough into 1-inch balls, then flatten slightly with your palm. Sprinkle each cookie generously with the cinnamon sugar mix. Tip: For extra flavor, let the dough chill for 30 minutes before shaping—it also helps the cookies hold their shape better.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after the 10-minute mark; they can go from perfect to overdone quickly.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely divine when still slightly warm, these cookies have a melt-in-your-mouth quality that’s hard to resist. Try serving them alongside a scoop of vanilla ice cream for an extra indulgent treat.

Earl Grey Tea Infused Panera Shortbread Cookie

Last weekend, I found myself craving something sweet but not overly indulgent, and that’s when the idea of infusing the delicate flavors of Earl Grey tea into Panera’s famous shortbread cookie recipe came to mind. It’s a twist that adds a subtle, aromatic depth to the buttery classic, perfect for tea time or as a sophisticated treat.

Ingredients

• 1 cup unsalted butter, softened (I always keep mine out the night before for perfect consistency)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp loose Earl Grey tea leaves (the bergamot aroma is key here)
• 1/4 tsp salt (to balance the flavors)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Grind the Earl Grey tea leaves into a fine powder using a mortar and pestle or spice grinder. Tip: This releases the tea’s essential oils, intensifying the flavor.
4. Add the flour, ground tea leaves, and salt to the butter mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 30 minutes. This makes slicing easier and helps the cookies hold their shape.
6. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing about 1 inch apart.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers should remain soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with the floral notes of Earl Grey, these cookies have a melt-in-your-mouth texture that’s irresistibly light. Serve them alongside a cup of the same tea for a harmonious flavor experience, or gift them in a pretty box for a thoughtful homemade present.

Almond Crunch Panera Shortbread Cookie

Last weekend, I stumbled upon a recipe that reminded me of my grandmother’s kitchen—Almond Crunch Panera Shortbread Cookies. The buttery aroma filling the air, the crunch of almonds under my teeth, it was a nostalgic trip down memory lane. Here’s how I brought that memory back to life in my own kitchen.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for perfect consistency)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1/2 cup sliced almonds, toasted (toasting them brings out a nuttier flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Use a stand mixer for ease, but a hand mixer works just as well.
3. Gradually mix in the flour and salt until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Fold in the toasted sliced almonds gently. This ensures every bite has that perfect crunch.
5. Press the dough into an even layer on the prepared baking sheet. Tip: Use the bottom of a glass to smooth it out for uniform thickness.
6. Bake for 20-25 minutes, or until the edges are golden brown. The center may seem soft but will firm up as it cools.
7. Let the shortbread cool in the pan for 10 minutes before cutting into squares or bars. Tip: A pizza cutter makes clean, even cuts.

Golden and crisp, these Almond Crunch Panera Shortbread Cookies are a delightful blend of buttery and nutty flavors. Serve them alongside your afternoon coffee or as a sweet ending to a dinner party—they’re sure to impress.

Coconut Lime Panera Shortbread Cookie

Zesty flavors and a buttery crunch come together in this delightful twist on a classic shortbread cookie. I stumbled upon this combination during a summer picnic, and it’s been a staple in my baking repertoire ever since.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out the night before for perfect creaming)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a salty-sweet contrast)
• 1 tablespoon lime zest (freshly grated, please—it makes all the difference)
• 1/2 cup shredded coconut (toasted for an extra layer of flavor)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Gradually mix in the flour and salt until just combined. Overmixing leads to tough cookies, so stop as soon as the flour disappears.
4. Fold in the lime zest and shredded coconut until evenly distributed throughout the dough.
5. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 1 hour. Tip: Chilling firms up the dough for easier slicing and helps the flavors meld.
6. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Wonderfully crisp with a tender center, these cookies are a tropical escape in every bite. Serve them alongside a cup of tea for a mid-afternoon pick-me-up or as a sweet ending to a summer dinner party.

Dark Chocolate Chunk Panera Shortbread Cookie

Remember those lazy Sunday afternoons when all you wanted was something sweet but not overly complicated? That’s exactly how I stumbled upon this Dark Chocolate Chunk Panera Shortbread Cookie recipe. It’s the perfect blend of simplicity and indulgence, with a texture that’s irresistibly buttery and crumbly.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 2 cups all-purpose flour (the backbone of our cookie)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup dark chocolate chunks (the bigger, the better in my book)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This step is crucial for that perfect shortbread texture, so don’t rush it.
3. Gradually mix in the all-purpose flour and salt until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Fold in the dark chocolate chunks evenly throughout the dough. Tip: If the dough feels too soft, chilling it for 30 minutes can make it easier to handle.
5. Press the dough into a 9-inch square pan or shape into a log for slice-and-bake cookies. For square pan cookies, bake for 20-25 minutes until the edges are just golden. Tip: Let them cool in the pan for 10 minutes before cutting to prevent crumbling.

You’ll love how these cookies strike the perfect balance between rich dark chocolate and buttery shortbread. Serve them slightly warm with a glass of cold milk for an unbeatable combination.

Pumpkin Spice Panera Shortbread Cookie

As the leaves start to turn and the air gets crisp, my kitchen becomes a sanctuary for all things warm and spiced. There’s something about the combination of pumpkin and spice that feels like a hug in food form, and these Panera-inspired shortbread cookies are no exception. They’re buttery, spiced just right, and have that melt-in-your-mouth quality that makes shortbread so irresistible.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out the night before to ensure it’s perfectly soft)
• 1/2 cup granulated sugar (I like to use organic for a slightly cleaner taste)
• 1/4 cup brown sugar, packed (this adds a lovely depth of flavor)
• 1 tsp vanilla extract (the real deal, please—no imitations)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp salt (a pinch more if you’re using unsalted butter)
• 1 tbsp pumpkin pie spice (homemade or store-bought, both work wonders)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes with a hand mixer.
3. Mix in the vanilla extract until just combined. Overmixing can lead to tough cookies, so be gentle.
4. In a separate bowl, whisk together the flour, salt, and pumpkin pie spice. Gradually add this to the butter mixture, mixing until a dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each slightly with the bottom of a glass. Tip: For extra flair, press a fork into the top for a classic shortbread design.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re delicious warm, but the flavors really shine when they’ve cooled.

Every bite of these cookies is a little piece of autumn heaven—crisp on the edges, tender in the middle, and packed with warm spices. Serve them alongside a hot cup of chai or crumble them over vanilla ice cream for an indulgent treat.

Salted Caramel Panera Shortbread Cookie

Remember the first time you bit into a Panera shortbread cookie? That buttery, crumbly texture paired with the sweet and salty caramel topping is unforgettable. I’ve been obsessed with recreating that magic at home, and after a few trials, I’ve nailed it.

Ingredients

• 1 cup unsalted butter (I prefer European-style for its higher fat content)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp sea salt (the flaky kind adds a nice crunch)
• 1/2 cup salted caramel sauce (homemade or store-bought, but warm it up for easier spreading)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Tip: This ensures even baking and easy cleanup.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter blends better.
3. Gradually add the sifted flour and sea salt to the butter mixture, mixing until just combined. Overmixing leads to tough cookies.
4. Press the dough evenly into the prepared baking sheet, about 1/4 inch thick. Tip: Use the bottom of a glass to smooth it out.
5. Bake for 20-25 minutes, or until the edges are lightly golden. The center should still be soft.
6. Immediately after removing from the oven, drizzle the warm salted caramel sauce over the top. Let it cool completely before cutting into squares.

Velvety and rich, these cookies strike the perfect balance between sweet and salty. Serve them with a cold glass of milk or crumble over vanilla ice cream for an indulgent treat.

Orange Zest Panera Shortbread Cookie

Very few things bring me as much joy as the smell of buttery shortbread cookies baking in the oven, especially when they’re infused with the bright, citrusy aroma of orange zest. It’s a recipe that reminds me of lazy Sunday afternoons spent baking with my grandma, who always insisted on using the freshest ingredients. Today, I’m sharing my take on the Panera-style orange zest shortbread cookie, a treat that’s as delightful to make as it is to eat.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for about an hour before starting—it makes all the difference.)
• 1/2 cup granulated sugar (For a slightly healthier version, I sometimes swap this with coconut sugar.)
• 2 cups all-purpose flour (I’ve found that weighing the flour gives the best consistency.)
• Zest of 1 large orange (Make sure to zest it finely for that perfect burst of flavor.)
• 1/4 tsp salt (A pinch of sea salt enhances the sweetness beautifully.)

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Gradually add the flour, orange zest, and salt to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
4. Roll the dough into a log about 2 inches in diameter, wrap it in plastic, and chill in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to slice and helps the cookies maintain their shape while baking.
5. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit, so give them room to breathe.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience-testing step ensures they set properly.

My favorite thing about these cookies is their melt-in-your-mouth texture, paired with the zesty orange flavor that’s not too overpowering. They’re perfect with a cup of tea or as a sweet ending to a meal. Sometimes, I like to drizzle them with a little dark chocolate for an extra indulgent treat.

Peanut Butter Swirl Panera Shortbread Cookie

Perfectly sweet with a hint of saltiness, these Peanut Butter Swirl Panera Shortbread Cookies are my latest obsession. I stumbled upon the idea during a lazy Sunday baking spree, aiming to recreate that Panera magic at home.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/2 cup creamy peanut butter (the kind with just peanuts and salt is my go-to)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Gradually add the flour and salt to the butter mixture, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Drop tablespoon-sized dollops of peanut butter onto the dough, then use a knife to swirl it through. Tip: Don’t overmix here; you want distinct ribbons of peanut butter.
5. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and gently flatten with a fork. Tip: Dip the fork in sugar between cookies to prevent sticking and add a little extra crunch.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies have a melt-in-your-mouth texture with a delightful peanut butter swirl. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Conclusion

Valuable beyond measure, this roundup of 16 Delicious Panera Shortbread Cookie Recipes offers a treasure trove of sweet inspiration for every home cook. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!