Panera Bread Sugar Cookie Copycat Recipe
This Panera Bread sugar cookie recipe gives you those thick, soft, frosted cookies you can grab at the counter, made at home for a fraction of the price. If you’ve been trying to figure out what makes them so good, it’s the slightly tangy cream cheese in the dough and the thick buttercream that sets just firm enough to hold its shape.
The cookies come together in about 45 minutes, and you don’t need a stand mixer or any special equipment.
Why I Love This Recipe
The dough has a little cream cheese in it, which keeps the crumb tender and gives it a subtle richness that plain butter dough doesn’t have. The frosting is thick and sweet, but the butter balances it so it doesn’t feel like straight sugar.
This is the version I keep coming back to when I want a cookie that holds up, stays soft the next day, and actually looks good on a plate.
Recipe Ingredients
- 2 3/4 cups all-purpose flour – Spoon and level it; scooping packs the flour and makes the dough too stiff
- 1/2 tsp baking powder – Gives the cookie a slight rise without making it cakey
- 1/4 tsp baking soda – Works with the cream cheese’s acidity for a soft, even crumb
- 1/2 tsp salt – Cuts through the sweetness; don’t skip it
- 1/2 cup (1 stick) unsalted butter, softened – Softened, not melted; melted butter makes the cookie spread thin
- 4 oz cream cheese, softened – Full-fat block cream cheese, not the spreadable kind in a tub
- 1 cup granulated sugar – Standard white sugar for the dough
- 1 large egg – Room temperature blends in more evenly
- 1 tsp vanilla extract – Pure vanilla over imitation for a cleaner flavor
- 1/2 tsp almond extract – The small amount adds a background note that makes the cookie taste bakery-style
- 3 tbsp sour cream – Adds moisture and keeps the texture soft for days
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened – The base of the buttercream
- 2 cups powdered sugar, sifted – Sift it so the frosting comes out smooth, not grainy
- 2 tbsp heavy cream – Thins the frosting to a spreadable consistency
- 1/2 tsp vanilla extract – Rounds out the sweetness
- Pinch of salt – Balances the frosting
- Food coloring (optional) – Pink or white to match the Panera look
Variations / Substitutions
- Butter swap – Use a good-quality vegan butter stick (not spread) and the dough behaves nearly the same; the cookies are slightly less rich but still soft.
- Cream cheese swap – Full-fat vegan cream cheese works in the same quantity; avoid reduced-fat versions in either case, as they make the dough sticky and harder to handle.
- Almond extract – If you have a nut allergy, leave it out and add an extra 1/2 tsp of vanilla; the cookie is a little more straightforward but still good.
- Sour cream swap – Plain whole-milk Greek yogurt is a clean one-for-one replacement; low-fat yogurt can make the edge slightly crispier than intended.
- Frosting sweetness – Reduce the powdered sugar to 1 3/4 cups for a less sweet frosting that still holds its shape.
- Add sprinkles – Press a few nonpareils into the wet frosting before it sets for a version that looks closer to the holiday cookies Panera sells seasonally.
If you like soft frosted cookies, the Lofthouse Sugar Cookie recipe is worth checking out for a slightly different texture comparison.
How To Make Panera Bread Sugar Cookies
Step 1: Cream the Butter, Cream Cheese, and Sugar
Beat the 1/2 cup softened butter and 4 oz softened cream cheese together on medium speed for about 2 minutes, until the mixture looks pale and uniform. Add the 1 cup granulated sugar and keep beating for another 2 minutes. The mixture should look light and a little fluffy, not dense or greasy.
Scrape down the sides of the bowl, then add the 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract, and 3 tbsp sour cream. Mix on low just until everything is incorporated, about 30 seconds.
If your butter or cream cheese was too cold, you’ll notice lumps that won’t smooth out. Let the mixture sit at room temperature for 5 minutes and beat again before moving on.
Step 2: Fold in the Dry Ingredients
Whisk together the 2 3/4 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a separate bowl. Add the flour mixture to the butter mixture in 2 additions, mixing on low after each just until no dry streaks remain, about 20 seconds per addition.
The dough will be soft and a little sticky. That’s correct. Don’t add more flour; it would make the cookies dry and dense rather than tender.
Step 3: Chill and Shape the Dough
Cover the bowl with plastic wrap and refrigerate for 30 minutes. Cold dough holds its shape in the oven instead of spreading into thin wafers.
Preheat the oven to 350°F (175°C) while the dough chills. Line 2 baking sheets with parchment paper. Scoop the dough into balls just under 3 tablespoons each, about the size of a golf ball, and place them 2 inches apart on the prepared sheets. Press each ball down gently with your palm to about 3/4-inch thick.
Step 4: Bake the Cookies
Bake at 350°F (175°C) for 11 to 13 minutes, until the edges are just set and the tops look matte rather than shiny. The centers will still look slightly underdone, and that is exactly what you want.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool, so pulling them early keeps the crumb soft rather than dry. Wait until they are completely cool before frosting, at least 20 minutes.
Step 5: Whisk the Frosting and Frost the Cookies
Beat the 1/2 cup softened butter on medium speed for 1 minute, then add the 2 cups sifted powdered sugar, 2 tbsp heavy cream, 1/2 tsp vanilla extract, and pinch of salt. Beat on low for 30 seconds to bring it together, then increase to medium-high for 2 minutes until the frosting is smooth and holds a soft peak. Add food coloring now if you’re using it, and mix until the color is even.
Spread a generous spoonful of frosting onto each cooled cookie using the back of a spoon or a small offset spatula, swirling from the center out to the edges. Arrange the cookies on a plate or board and add sprinkles before the frosting sets, which takes about 15 minutes at room temperature.
Recipe Tips
- Use block cream cheese, not the tub. Tub cream cheese has added stabilizers and more water, which throws off the dough’s texture. The block kind at 4 oz is the right choice.
- Don’t overbake. These cookies look underdone when you pull them out, and that is right. If the tops are golden and fully dry at the 13-minute mark, they’ll be hard by the time they cool.
- Chill the dough even if you’re in a hurry. Thirty minutes is the minimum. Skipping it causes flat, spread-out cookies with crunchy edges instead of the thick, soft result you’re after.
- Sift the powdered sugar. It takes 30 seconds and it’s the difference between a smooth bakery-style frosting and one with small lumps you can feel when you bite in.
Bake times at 350°F (175°C) by cookie size:
| Dough Ball Size | Thickness After Pressing | Bake Time |
|---|---|---|
| 2 tbsp (small) | 1/2 inch | 9 to 11 min |
| 3 tbsp (standard) | 3/4 inch | 11 to 13 min |
| 4 tbsp (large) | 1 inch | 13 to 15 min |
How To Store
- Refrigerate – Store frosted cookies in an airtight container with parchment between layers for up to 5 days. They actually get a little softer on day 2 once the frosting settles into the cookie.
- Reheating – If you want a fresh-from-the-oven feel, microwave 1 cookie for 8 to 10 seconds. Any longer and the frosting melts off.
- Serve Cold – These are good straight from the fridge in summer. The frosting firms up and the cookie has a slightly denser, chewier bite.
Frequently Asked Questions
Can I freeze the dough before baking?
Yes. Shape the dough balls, place them on a sheet pan to freeze solid for 1 hour, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 3 to 4 minutes to the bake time.
Can I make the frosting ahead of time?
Yes, up to 3 days ahead. Keep it in an airtight container in the fridge and let it come to room temperature for 20 minutes, then beat it briefly before spreading.
My cookies spread too much. What went wrong?
The dough was most likely too warm going into the oven. Make sure it chills for the full 30 minutes, and if your kitchen is warm, chill the shaped cookie dough on the sheet pan for an extra 10 minutes before baking.
Can I double the batch?
Yes, the recipe doubles cleanly. Mix the dough in a large bowl and bake in batches, keeping any unbaked dough in the fridge while earlier batches cool.
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Panera Bread Sugar Cookie Recipe
Ingredients
Method
- Beat 1/2 cup butter and 4 oz cream cheese on medium for 2 minutes, add 1 cup granulated sugar and beat 2 more minutes, then mix in the egg, 1 tsp vanilla, almond extract, and sour cream on low for 30 seconds.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then fold into the butter mixture in 2 additions on low until no dry streaks remain.
- Cover and refrigerate the dough for 30 minutes. Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment. Scoop dough into 3-tbsp balls, place 2 inches apart, and press to 3/4-inch thick.
- Bake at 350°F (175°C) for 11 to 13 minutes until edges are set and tops look matte. Cool on the sheet for 5 minutes, then transfer to a wire rack for at least 20 minutes.
- Beat 1/2 cup butter for 1 minute, add sifted powdered sugar, heavy cream, 1/2 tsp vanilla, and salt, then beat on medium-high for 2 minutes until smooth. Add food coloring if using. Spread frosting onto cooled cookies and add sprinkles before the frosting sets.
