At first glance, cinnamon panko cookies look like a straightforward, sugar-dusted cookie—but that all changes when you take a bite!

Confectioners’ sugar on the inside and outside normally gives treats like Mexican wedding cookies and lemon meltaways a soft, velvety texture. The addition of panko bread crumbs to this cinnamon cookie recipe lightens the texture and adds a light crispness that makes the cookies even more delicious.

I love to share pretty confectioners’ sugar-coated cookies like these at brunches and bridal showers, but they’re also lovely for casual moments like an afternoon coffee break on the porch.

Ingredients for Cinnamon Panko Cookies

• Panko bread crumbs: These Japanese-style bread crumbs with a coarse, crispy texture are the key to achieving the crunch in these cookies. Look for panko stocked with other bread crumb varieties.
• Confectioners’ sugar: Desserts dusted with sugar, like these cookies, are so pretty to behold! Confectioners’ sugar sweetens the cookie dough as well.
• Cinnamon: Choose the type of cinnamon for these cookies based on the strength of cinnamon flavor you like best. Ceylon cinnamon is mild, but Vietnamese varieties are bolder and spicier.
• Vanilla extract: This is a great recipe to use some homemade vanilla extract. Or, pick a vanilla extract brand that you love and keep on hand.
• All-purpose flour: Remove any lumps by sifting your flour after measuring it with a tool like a fine-mesh strainer or a whisk.
• Butter: If you forget to take it out ahead of time, you can soften butter quickly by slicing or grating it.
• Salt: Add a small amount of salt to the cookie dough to help brighten the flavors and make the cookies taste better overall.

Directions

Step 1: Make the dough

Preheat the oven to 350°F. In a large bowl, cream together the butter and 1/2 cup confectioners’ sugar until the mixture is light and fluffy. Beat in the vanilla.

In a separate bowl, whisk together the flour, panko bread crumbs, cinnamon and salt. Gradually beat the dry mixture into the creamed mixture.

Step 2: Shape the dough

Roll the dough into 1-inch balls. Drop them into the remaining cup of confectioners’ sugar, and roll them lightly to coat. (Reserve the remaining sugar after you finish.)

Place the coated dough balls on ungreased baking sheets.

Editor’s Tip: For easy cleanup and to prevent any chance of sticking, you can line the baking sheets with parchment.

Step 3: Bake and coat

Bake the cookies until they’re lightly browned and the tops are cracked, 10 to 12 minutes. Remove them from the baking sheet and place on a wire rack to cool.

Once the cookies are cool, toss them in the remaining confectioners’ sugar, then shake off the excess.

Cinnamon Panko Cookie Variations

• Flatten them: To get flat, round cookies, use the bottom of a drinking glass to flatten the dough balls after rolling them in sugar before baking.
• Add a little chocolate: Fold finely chopped semisweet chocolate or mini chocolate chips into the cookie dough before rolling and shaping.
• Try another extract: Instead of (or along with) the vanilla extract, try flavoring the cinnamon panko cookies recipe with rum, almond or orange extract.
• Add chopped nuts: Finely chop almonds, walnuts or pecans, and fold them into the cookie dough before rolling and coating for even more crunch.

How to Store Cinnamon Panko Cookies

Knowing how to store cookies is key to making them last as long as possible and with the right texture. First, allow the cinnamon panko cookies to cool completely. Then, transfer them to a cookie storage container and seal it tight. Sheets of waxed paper placed between layers of cookies will help protect the sugar coating. Store the cookies at room temperature.

How long will cinnamon panko cookies last?

When kept in an airtight container, your cinnamon panko cookies will last for up to a week.

Can you freeze cinnamon panko cookies?

Yes, cinnamon panko cookies can be frozen to make them last even longer. Transfer the cooled cookies to an airtight freezer container with sheets of waxed paper between the layers. Freeze the cookies for up to three months. Allow them to thaw in the container in the fridge for several hours or overnight. You may need to re-roll them in confectioners’ sugar before serving. (You could even try rolling them in flavored confectioners’ sugar!)

Can you make cinnamon panko cookie dough ahead of time?

Making the cinnamon panko cookie dough ahead of time is a great way to save some time on the day you want to bake them. Wrap the cookie dough tightly in food wrap and keep it in the fridge for up to two days. Then roll, coat and bake them as directed.

You can also freeze the cookie dough for up to three months. Transfer the dough to a freezer-proof container or a bag with the air pressed out. Allow the dough to defrost in the fridge overnight before shaping and baking. One thing to keep in mind is that the panko bread crumbs may not be quite as crunchy when the dough is made ahead of time; the bread crumbs will absorb some of the moisture from the dough.

Cinnamon Panko Cookie Tips

Why did my cookies spread too much while baking?

When cookies spread too thin during baking, one common reason is that the butter in the dough was too warm. A good baking habit is to bake one test cookie to see how it turns out before putting a whole batch in the oven. If your test cinnamon panko cookie spreads too much, place the rest of the cookie dough in the fridge and let it chill for at least 30 minutes. This firms up the butter in the dough so that it won’t spread as much during baking.