better than storebought, easy, sweets, vegetarian

Levain Bakery Lemon Cookies

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These lemon cookies are inspired by the seasonal lemon cookies from the iconic Levain Bakery. As a bakery, they’ve definitely earned the hype. Their cookies are the perfect soft, slightly crispy texture, and the flavor is out of this world. The only weakness: theirs are only available three months out of the year. With this recipe, lemon cookies are always here, wherever and whenever you crave it.

Fantastic Ingredients and Where to Find Them

Cake flour

Cake flour contains a lower protein content than all purpose. It helps create the softer texture that Levain Bakery cookies are known for. It can be found in the baking aisle of most grocery stores. I recommend Swans Down or King Arthur cake flour.


Lemon Chips

Admittedly, these are a pretty niche ingredient. I couldn’t find lemon baking chips in any nearby grocery store, and had to resort to ordering it online. However, the hassle is definitely worth it. I’d reckon 90% of the lemon flavor in levain cookies come from these lemon chips. You can replace these with white chocolate chips if you really have to, but you’ll end up with a completely different (but still delicious) cookie.

Levain Bakery Lemon Cookies

Servings

8

servings
Prep time

1

hour 

40

minutes
Cooking time

26

minutes

Ingredients

  • 2 cup all purpose flour (250g)

  • 1 ¼ cup cake flour (150g)

  • ¼ tsp baking soda

  • 2 tsp baking powder

  • ¼ tsp diamond kosher salt

  • 1 cup cold butter, cubed

  • 1 cup white granulated sugar (200g)

  • ⅓ cup light brown sugar (70g)

  • 1 tbsp lemon zest (1 lemon)

  • 2 cup lemon baking chips

  • 2 large eggs

Directions

  • In a medium bowl, add all purpose flour, cake flour, baking soda, baking powder, and salt. Whisk to combine.
  • In the bowl of a stand mixer or a large bowl, combine butter, white sugar, brown sugar, and lemon zest. Cream together with a whisk attachment or hand mixer until smooth.
  • Gradually add the flour mix into the butter. Beat to combine. If any large butter chunks remain, break them apart by hand. Add the lemon chips and gently stir to incorporate. The mixture should be a little dry and crumbly at this stage. Add in eggs and beat until fully combined and smooth, forming a cohesive dough.
  • Portion dough evenly into 8 large scoops*, weighing about 6oz each. Cover and freeze the dough at least 90 minutes, up to overnight.
  • Preheat oven to 375°. Line baking tray(s) with parchment paper. Place frozen dough balls 2-3 inches apart on the baking tray. Immediately place in the oven. Bake for 25-28 minutes, or until the surface begins to brown. Remove from oven and let cool on a wire rack at least ten minutes.

Notes

  • *I found that making heaped scoops using a dry measure 2/3 cup gets fairly close to a 6oz ball of dough

4 Comments

  1. Hi! which lemon chips did you end up buying? there are a few brands out there!

  2. I just made these cookies. I divided the recipe in half and made the cookies half the size then froze the cookie balls for a couple of hours. I baked them for 15 minutes. This recipe is the real deal!

  3. Is your oven fan assisted

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