If you’re like me and love the bright, fresh flavor of lemons, then this Panera Lemon Drop Cookie recipe is sure to be a hit in your kitchen.
There’s something special about the balance of tangy lemon with just the right amount of sweetness that makes these cookies irresistible. Whether you’re a seasoned baker or just dipping your toes into the kitchen, this recipe will bring a little sunshine to your day.
But before we get into the baking, let me share a little bit about why these cookies are so beloved—and why they’re worth every bite.
Table of Contents
Why We Use Lemons In The Recipe?
Lemon is one of those magical ingredients that can take a recipe from ordinary to extraordinary. It’s refreshing, light, and has that unmistakable zing that wakes up your taste buds.
In these cookies, the lemon flavor is subtle, yet noticeable, adding a brightness that makes each bite feel like a treat.
Plus, lemons are rich in vitamin C and antioxidants, making them not only tasty but also beneficial for your health.
What We Are Covering In This Tutorial
We know that every person isn’t same when it is come to health and taste. That’s why we have prepared the 3 recipes in this tutorial.
- Panera Lemon Drop Cookies
- Sugar-Free Panera Lemon Drop Cookies
- Our own’s Special Panera Lemon Cookies Recipe
So, if you’re still here then you must be willing to taste this wonderful cookies! 😍
Panera Lemon Drop Cookies Recipes
This recipe is made for all persons who have simple taste and don’t want to experiment. The true taste of this recipe is here:
(1) Simple Panera Lemon Drop Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice. Mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the white chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
(2) Sugar-Free Panera Lemon Drop Cookies
Ingredients
- ½ cup coconut oil melted
- ½ cup erythritol or preferred sugar substitute
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 ½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the melted coconut oil and erythritol until well combined.
- Add the egg, lemon zest, and lemon juice, and stir until smooth.
- In another bowl, combine the almond flour, baking powder, and salt. Gradually add to the wet mixture, stirring until fully incorporated.
- Scoop the dough onto the baking sheet and flatten slightly.
- Bake for 10-12 minutes, allowing them to cool on the baking sheet for a few minutes before transferring to a wire rack
(3) Special Panera Lemon Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup coconut sugar for a lower glycemic index
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups whole wheat flour for added fiber
- ½ cup almond flour for healthy fats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips for antioxidants
- ¼ cup chopped walnuts or pecans for omega-3 fatty acids
- 1 tablespoon chia seeds or flaxseeds for extra fiber and omega-3s
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and chia seeds or flaxseeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and chopped nuts.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cooking Tips from an Expert
Here’s a little pro tip: When it comes to lemon recipes, always use fresh lemons.
The bottled juice just doesn’t compare to the real thing. Freshly squeezed lemon juice and zest give your cookies that bold, authentic flavor that can’t be replicated.
The Final Touch
No lemon drop cookie is complete without a dusting of powdered sugar. That final touch adds a little sweetness that balances the tanginess of the lemon perfectly.
It also gives the cookies that signature Panera look—a little snowy top that makes them feel extra special.
That’s all for today!