Love Panera’s Lemon Drop Cookies? 🍋 Now you can make them at home with this Easy Copycat Panera Lemon Drop Cookie Recipe — soft, chewy, and bursting with bright lemon flavor in every bite. Perfect for spring, summer, or whenever you need a sweet citrus pick-me-up!
If you’re obsessed with Panera’s Lemon Drop Cookies, you’re going to love this homemade version! 🍋
These cookies are soft, chewy, and packed with fresh lemon flavor that hits the perfect balance of sweet and tart.
The dough comes together in minutes, and the sugar coating gives them that signature sparkle and crunch. They taste just like the bakery version — maybe even better — and they’re perfect for brightening up your dessert table or curing a midweek sweet tooth!
Why You Will Love This Recipe!
- Bright, fresh lemon flavor — every bite tastes like sunshine! ☀️
- Soft and chewy texture that rivals the Panera bakery version.
- Simple pantry ingredients — no fancy tools or chill time required.
- Ready in under 30 minutes, perfect for quick baking cravings.
- Freezer-friendly, so you can bake a batch now and save some for later.
- Perfect for any occasion — from afternoon snacks to holiday cookie trays.
Panera Lemon Drop Cookie Ingredients
- Butter – softened for easy mixing and creamy texture
- Sugar – adds sweetness and helps create tender cookies
- Eggs – bind ingredients and add richness to the dough
- Lemon extract – gives that bold, bakery-style lemon flavor
- Lemon zest – adds bright, fresh citrus notes throughout
- Vanilla extract – balances the lemon with smooth sweetness
- Baking powder – helps cookies rise and stay light
- Flour – provides structure and a soft, chewy crumb
- Powdered sugar – creates a smooth, sweet glaze topping
- Milk – thins the icing for perfect drizzling consistency
- Lemon juice – adds tartness for a zesty finishing touch
How To Make Panera Lemon Drop Cookies
Step One: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 2–3 minutes. This helps create that soft, tender cookie texture.
Step Two: Beat in the eggs one at a time, then mix in the lemon extract, lemon zest, and vanilla extract until everything is well combined and smooth.
Step Three: In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until a dough forms. Don’t overmix — you want the cookies soft, not dense.
Step Four: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, leaving a little space between each. Bake for 10–12 minutes or until the edges are lightly golden and the centers look set.
Easy Copycat Panera Lemon Drop Cookie Recipe Tips
- Use room-temperature ingredients: Soft butter and eggs mix more evenly for the perfect cookie texture.
- Don’t overmix the dough: Once the flour is added, stir just until combined to keep the cookies soft.
- Fresh lemon zest matters: It gives the cookies a bright, natural citrus flavor that bottled extract can’t match alone.
- Scoop evenly: Use a cookie scoop to make sure all cookies bake evenly and look uniform.
- Watch the bake time: Pull them out when the edges are just golden — they’ll finish setting on the pan.
- Cool before glazing: Let cookies cool completely before adding the lemon icing so it sets nicely instead of melting.
- Add extra zest to the glaze: For a stronger lemon punch, mix in a pinch of zest right into the icing.
Storing, Freezing & Reheating Instructions
- Storing: Keep cookies in an airtight container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking.
- Freezing: Place cooled cookies in a freezer-safe bag or container for up to 2 months. Freeze with the icing separate if possible for best texture.
- Reheating: Thaw frozen cookies at room temperature or microwave for 10–15 seconds to soften slightly. If desired, drizzle additional icing after warming for a fresh-baked taste.
Easy Copycat Panera Lemon Drop Cookie Recipe Faqs
Can I make these cookies ahead of time? Yes! You can prepare the dough and store it in the fridge for up to 24 hours before baking.
Can I use bottled lemon juice instead of fresh lemon zest? Fresh lemon zest gives the best flavor, but you can add a little bottled lemon juice for extra tang.
Are these cookies gluten-free? This recipe uses regular flour, but you can substitute a gluten-free flour blend to make them gluten-free.
Can I make the icing thicker or thinner? Yes! Add more powdered sugar for a thicker glaze or a few drops of milk for a thinner drizzle.
How should I store leftover cookies? Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Can I freeze the cookies with the icing already on? It’s best to freeze the cookies without icing and add it after thawing to maintain the best texture and flavor.
More Easy Cookie Recipes
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- PEANUT BUTTER COOKIES
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Easy Copycat Panera Lemon Drop Cookie Recipe
Description
Ingredients
Cookies:
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 3 teaspoons level baking powder
- 2 cups flour
Icing:
- 1 cup powdered sugar
- 4 tablespoons milk
- 1/2 teaspoon lemon juice
Instructions
- In a large mixing bowl, beat the softened 1/2 cup butter and 1/2 cup sugar together until light and fluffy — about 2–3 minutes. This helps create that soft, tender cookie texture.
- Beat in the 3 large eggs one at a time, then mix in the 1 teaspoon lemon extract, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract until everything is well combined and smooth.
- In a separate bowl, whisk together the 2 cups flour and 3 teaspoons level baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until a dough forms. Don’t overmix — you want the cookies soft, not dense.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, leaving a little space between each. Bake for 10–12 minutes or until the edges are lightly golden and the centers look set.
- In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons milk, and 1/2 teaspoon lemon juice until smooth. Adjust the consistency by adding more sugar (thicker) or milk (thinner).
- Once the cookies have cooled slightly, drizzle or spread the lemon icing over the tops. Let them set for a few minutes before serving.
- Store these cookies in an airtight container for up to 3 days — if they last that long!
Equipment
- Baking Sheet
- Parchment Paper
- Cooking Spray
Nutrition
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Gloria
Hi Laura,
Love your tips and cooking ideas I have a af400uk ninja so have to adapt as it’s hard to get dishes for this one.
One question your lemon drop cookies 😋 You say to air fry them I’m trying these today. Have you ever used the bake setting for these cookies only I find my air fry tends to crisp the top too quick. Am I doing something wrong.
Thanks for all you tips 😍
Glo