If you’ve ever wandered into Panera and spotted one of those thick, pastel-glazed sugar cookies gleaming behind the glass, you know the pull. They’re not just sweet treats, they’re little edible hugs. Buttery, rich, and just soft enough, with that glossy sugar icing that never cracks too hard or gets too sticky. This copycat Panera Bread Iced Sugar Cookie recipe brings all of that bakery-case magic home, whether it’s mitten season or just a Tuesday that needs a lift.
I first fell for these cookies during a snowy December afternoon when I ducked into Panera mostly just to warm up. I wasn’t even hungry, but that mitten cookie called to me, almost too cute to eat, but I did anyway. And it was everything: rich and dense, just the right crumb, with that soft white icing that somehow reminded me of vanilla and lemon tea cakes my grandmother used to make. Since then, I’ve tried recreating them every winter, and this version finally hits the mark. It’s a little nostalgic, a little bakery-perfect, and dangerously easy to love.
This homemade Panera sugar cookie copycat bakes up thick and tender, melts in your mouth, and finishes with that glossy glaze you can decorate or leave simply white. Best of all? You don’t have to wait for a seasonal release.
Table of Contents
How to Make Panera Bread Iced Sugar Cookies
You’ll start by making a rich, buttery dough with powdered sugar and just a touch of egg yolk for tenderness. After chilling, you’ll roll it out thick, none of that thin, crispy stuff here, and cut into big, cheerful shapes (mittens, tulips, or hearts work great). Once baked to just-pale perfection, the real magic happens. You’ll whip up a glossy vanilla glaze with a splash of lemon that dries soft and satiny. Spoon or swirl it over the cookies, then let them set until touch-dry. They’re simple, homey, and totally bakery-worthy. A little nostalgic. A lot cozy.
Nutrition facts (per large cookie)
- Calories: 420
- Total Fat: 20 g
- Saturated Fat: 13 g
- Carbohydrates: 54 g
- Sugar: 32 g
- Protein: 4 g
Ingredients (for 9–10 large cookies)
Prep Time: 15 minutes (plus chilling)
Cook Time: 12–14 minutes
Total Time: ~1 hour with chilling
Yield: 9–10 cookies
For the cookie dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 large egg yolk
- 1½ tsp vanilla extract
- â…› tsp almond extract (optional but bakery-magic)
- ½ tsp salt
- 2½ cups (320 g) all-purpose flour
- ½ tsp baking powder
For the icing:
- 2 cups (260 g) powdered sugar, sifted
- 2 tbsp light corn syrup
- 2 tbsp milk or water, more as needed
- ½ tsp vanilla extract
- ½ tsp lemon juice (brightens the whole thing)
- Gel food coloring (optional)
- Sprinkles (optional)
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Silicone spatula
- Rolling pin
- Cookie cutters (classic mitten, tulip, or heart shapes if you like)
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small spoon or piping bag (for icing)
Instructions
Step 1: Make the dough
Cream the butter and powdered sugar in a large bowl until smooth and just slightly fluffy (about 1–2 minutes). Add the egg yolk, vanilla, almond extract (if using), and salt. Mix until combined.
In a separate bowl, whisk together flour and baking powder. Gradually add this to the butter mixture, mixing on low just until the dough comes together into a soft, smooth mass. Don’t overwork it.
Flatten into two discs, wrap in plastic wrap, and chill for at least 1 hour (or up to overnight).
Step 2: Cut and bake
Preheat oven to 325°F (160°C). Line baking sheets with parchment.
Roll out dough on a lightly floured surface to ⅜-inch (about 9 mm) thickness. Cut into shapes using your favorite cookie cutters.
Place on baking sheets and chill again for 10–15 minutes before baking, this helps them hold their shape.
Bake for 12–14 minutes, just until the edges are barely golden. The tops should still look pale. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the glaze
In a medium bowl, whisk together powdered sugar, corn syrup, vanilla, lemon juice, and 2 tablespoons of milk or water. Add more liquid slowly, a teaspoon at a time, until the glaze ribbons off the spoon and settles in 5–8 seconds.
Add food coloring if desired. Spoon or pipe over fully cooled cookies. Let sit uncovered at room temp for 1–2 hours, until icing is dry to the touch but still soft when you bite.
Tips for success
- Don’t skip chilling the dough. It keeps the cookies thick and bakery-style.
- Use powdered sugar in the dough, not granulated, for a smooth, meltaway texture.
- If you like them softer, underbake by 1 minute.
- For sharper shapes, freeze cut cookies for 10 minutes before baking.
- The lemon in the glaze really lifts the vanilla and butter. It’s subtle but makes a big difference.
- Use gel coloring for bright icing without thinning the glaze too much.
What to Serve With
Coffee, cocoa, or cozy sips
These cookies are dreamy with a hot drink. Try pairing with:
- A creamy chai latte or vanilla rooibos, those warm spices echo the buttery richness.
- Freshly brewed hazelnut or cinnamon coffee for a nutty, bakery-style pairing.
- A cup of cocoa topped with whipped cream if you’re leaning all-in on comfort.
Winter brunch or tea tray
- Slice up some citrus fruits (think clementines, blood orange) and pile next to these for a fresh contrast.
- Serve with mini muffins or scones and you’ve got an afternoon tea spread that feels straight out of a Hallmark movie.
Holiday dessert boards
Add these cookies to a board with:
- Chocolate-dipped pretzels
- Mini marshmallows
- Fresh berries or candied orange peel
- A bowl of vanilla yogurt or whipped ricotta for dipping the cookies if you’re feeling extra
Variations
Citrus Iced Version
Add a full teaspoon of lemon or orange zest to the dough. Pair with a glaze that uses lemon juice for extra brightness.
Almond Bakery Cookie
Swap half the vanilla for almond extract and top with slivered almonds before baking. Glaze as usual.
Funfetti Version
Fold in 2 tablespoons of rainbow sprinkles into the dough before rolling out. Decorate with matching icing for a birthday cookie vibe.
Mini Cookies
Make them 2-inch rounds and reduce bake time to 8–9 minutes. These are great for parties or cookie platters.
Holiday Shapes
Hearts for Valentine’s, tulips for spring, pumpkins for fall. Just match your glaze color and sprinkles to the season.
Ingredient Substitutes
Butter
Original: Unsalted butter
Substitutes: Salted butter (omit extra salt), vegan butter sticks for dairy-free, or high-fat margarine (but watch the flavor)
Powdered Sugar (in dough and glaze)
Original: Confectioners’ sugar
Substitutes: Blend granulated sugar in a food processor until fine, or use store-bought icing sugar
Egg Yolk
Original: 1 large egg yolk
Substitutes: 1 tablespoon milk or heavy cream (for structure), or 1 tablespoon of flaxseed meal + 2½ tbsp water (vegan option)
Flour
Original: All-purpose flour
Substitutes: Gluten-free baking mix with xanthan gum (test batch first), or swap ½ cup for cake flour for a softer cookie
Corn Syrup (in icing)
Original: Light corn syrup
Substitutes: Golden syrup, agave nectar, or honey (may affect color and shine slightly)
Vanilla Extract
Original: Classic vanilla
Substitutes: Almond extract, maple extract, or lemon extract (for citrusy twist)
Lemon Juice (in glaze)
Original: Fresh lemon juice
Substitutes: White vinegar, apple cider vinegar (½ the amount), or omit for a purely sweet glaze
Honest Review
After several test batches (and more sugar than I care to admit), this version finally hits that Panera note where it counts. The cookie itself is buttery and thick, with that tender-crumbly texture you only get from powdered sugar and lots of butter. It’s not a chewy sugar cookie, it’s more like a melt-in-your-mouth shortbread, which is exactly what Panera’s version leans into.
The glaze? Soft, sweet, with just a little lemon zing that makes the whole cookie pop. It dries beautifully without going brittle, and it’s thick enough to feel like the real deal. Is it a 100% molecular match to the Panera bakery ones? Probably not. They likely use stabilizers or commercial-grade flavoring that gives a slightly different finish. But in a blind taste test? Honestly, this would fool a lot of people.
If you’re craving that seasonal Panera cookie (without waiting for mitten season or tulip trays to show up), this copycat absolutely scratches the same itch. I’d make them again for any holiday tray, or just because it’s a Monday and the dishwasher’s already running.
Ingredients
- For the cookie dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 large egg yolk
- 1½ tsp vanilla extract
- â…› tsp almond extract (optional)
- ½ tsp salt
- 2½ cups (320 g) all-purpose flour
- ½ tsp baking powder
- For the icing:
- 2 cups (260 g) powdered sugar, sifted
- 2 tbsp light corn syrup
- 2 tbsp milk or water (more as needed)
- ½ tsp vanilla extract
- ½ tsp lemon juice
- Gel food coloring (optional)
- Sprinkles (optional)
Instructions
Step 1: Make the dough
Cream the butter and powdered sugar in a large bowl until smooth and slightly fluffy, about 1 to 2 minutes. Add the egg yolk, vanilla, almond extract if you’re using it, and salt. Mix until everything is fully combined.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the butter mixture, mixing on low just until a soft, smooth dough forms. Don’t overmix.
Divide the dough into two discs, wrap them in plastic wrap, and chill for at least 1 hour or up to overnight.
Step 2: Cut and bake
Preheat your oven to 325°F (160°C) and line baking sheets with parchment.
Roll out the chilled dough on a lightly floured surface to about ⅜ inch (around 9 mm) thick. Cut out shapes with your favorite cookie cutters.
Place the cookies on the prepared baking sheets and chill them again for 10 to 15 minutes to help them keep their shape.
Bake for 12 to 14 minutes, just until the edges look barely golden. The tops should stay pale. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the glaze
In a medium bowl, whisk together the powdered sugar, corn syrup, vanilla, lemon juice, and 2 tablespoons of milk or water. Add more liquid a little at a time until the glaze falls off the spoon in ribbons and settles within 5 to 8 seconds.
Tint with food coloring if you like. Spoon or pipe the glaze over fully cooled cookies. Leave them uncovered at room temperature for 1 to 2 hours until the icing is dry on the surface but still soft when you bite.
Notes
Calories: 420Total Fat: 20 gSaturated Fat: 13 gCarbohydrates: 54 gSugar: 32 gProtein: 4 g
