There is something truly magical about a cookie that instantly brightens your day. Levain Bakery Lemon Cookies are one such treat—a soft, thick, and slightly chewy cookie bursting with fresh lemon flavor and irresistible sweetness. Whenever springtime rolls around, I find myself craving bright, citrusy desserts that bring a little sunshine to the table, and these cookies fit that craving perfectly.
The story behind Levain Bakery’s famous cookies is rich with tradition. Originally founded in New York City, Levain became known for their colossal cookies, each bite packed with comforting, homemade flavor. Over the years, their lemon cookies have become a seasonal sensation, beloved by locals and tourists alike. Baking these at home feels like recreating a slice of New York magic, right in your own kitchen.
The first time I made Levain Bakery Lemon Cookies, it was a rainy afternoon, and the zingy smell of lemons filled the house with a vibrant freshness that cut through the gloom. They became an instant family favorite, especially when shared warm from the oven with a cup of tea. This recipe is a little piece of joy, simple yet unforgettable, and perfect for sharing during spring picnics, Easter gatherings, or whenever you need a cheerful pick-me-up.
Why You’ll Love This Recipe
- Bursting with fresh lemon flavor from real lemons.
- Thick, bakery-style cookies with a soft, tender center.
- Easy to make with simple, pantry-friendly ingredients.
- Perfect for spring, summer, or any time you crave a bright dessert.
- Freezes beautifully for make-ahead treats.
INGREDIENTS YOU’LL NEED
- 1 cup unsalted butter, cold and cut into cubes
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups white chocolate chips
HOW TO MAKE Levain Bakery Lemon Cookies
STEP-BY-STEP INSTRUCTIONS
Baking a batch of Levain Bakery Lemon Cookies feels like crafting a little sunshine. Here is how I like to make them:
Step 1: Cream the Butter and Sugars
Start by beating the cold, cubed butter with both sugars until the mixture becomes light and fluffy. Using cold butter gives these cookies their signature thick and hefty texture, much like the bakery originals.
Step 2: Add the Flavor Makers
Mix in the eggs, fresh lemon zest, lemon juice, and vanilla extract. The lemon zest is where so much of the magic happens—it perfumes the dough with an intense citrus fragrance that instantly lifts your spirits.
Step 3: Stir Together Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. The cornstarch is the secret to the soft, melt-in-your-mouth texture of these Levain Bakery Lemon Cookies.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir just until incorporated, being careful not to overmix. Gently fold in the white chocolate chips, which add creamy pockets of sweetness throughout.
Step 5: Shape and Bake
Scoop large, heaping mounds of dough onto a parchment-lined baking sheet. Think bakery-sized—these cookies are meant to be substantial! Bake at 400°F for about 8-11 minutes until the tops are just set and the edges are slightly golden. The centers should remain soft.
When you break one open and the fragrant lemony steam escapes, it is pure bliss.
HELPFUL TIPS
- Use cold butter: It’s crucial for that signature Levain thickness.
- Do not overbake: The cookies should look slightly underdone in the middle when you pull them out.
- Zest before juicing: It’s much easier to zest a lemon before you cut and squeeze it.
- Adjust size: If you prefer smaller cookies, adjust the baking time accordingly.
DETAILS
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES
You can store the dough balls in the freezer and bake them straight from frozen, adding 1-2 extra minutes of bake time.
NUTRITIONAL INFORMATION
(Approximate per cookie)
Calories: 350
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 160mg
Sugar: 28g
FREQUENTLY ASKED QUESTIONS
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, natural flavor, but bottled will work in a pinch.
Can I freeze Levain Bakery Lemon Cookies?
Yes! Freeze the baked cookies for up to 2 months or freeze the raw dough and bake fresh.
Why are my cookies spreading too much?
Make sure your butter is cold and your oven is properly preheated to 400°F.
STORAGE INSTRUCTIONS
Store Levain Bakery Lemon Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a zip-top bag, separating layers with parchment paper.
Related Recipes
If you liked these lemon cookies, you will definitely enjoy these other bakery-style treats:
- Rocky Road Chocolate Fudge Cookies
- Strawberry Sugar Cookie Bars
- Levain Bakery Lemon Cookies
- Levain Bakery-Style Black and White Cookies
CONCLUSION
There is something deeply satisfying about biting into a freshly baked, thick, and tangy-sweet Levain Bakery Lemon Cookie. They are a celebration of simple ingredients elevated into pure bliss. Whether you are reminiscing about a trip to New York City or just looking to add a little extra sunshine to your day, this recipe will not disappoint. Bake a batch, share them with friends and family, and let the bright, cheerful flavor of lemon bring joy to your kitchen.
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Levain Bakery Lemon Cookies
Description
There is something truly magical about a cookie that instantly brightens your day. Levain Bakery Lemon Cookies are one such treat—a soft, thick, and slightly chewy cookie bursting with fresh lemon flavor and irresistible sweetness. Whenever springtime rolls around, I find myself craving bright, citrusy desserts that bring a little sunshine to the table, and these cookies fit that craving perfectly.
The story behind Levain Bakery’s famous cookies is rich with tradition. Originally founded in New York City, Levain became known for their colossal cookies, each bite packed with comforting, homemade flavor. Over the years, their lemon cookies have become a seasonal sensation, beloved by locals and tourists alike. Baking these at home feels like recreating a slice of New York magic, right in your own kitchen.
The first time I made Levain Bakery Lemon Cookies, it was a rainy afternoon, and the zingy smell of lemons filled the house with a vibrant freshness that cut through the gloom. They became an instant family favorite, especially when shared warm from the oven with a cup of tea. This recipe is a little piece of joy, simple yet unforgettable, and perfect for sharing during spring picnics, Easter gatherings, or whenever you need a cheerful pick-me-up.
Ingredients
1 cup unsalted butter, cold and cut into cubes
¾ cup sugar
¾ cup brown sugar
2 large eggs
1 tablespoon lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1½ teaspoons cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
1½ cups white chocolate chips
Instructions
Step 1: Cream the Butter and Sugars
Start by beating the cold, cubed butter with both sugars until the mixture becomes light and fluffy. Using cold butter gives these cookies their signature thick and hefty texture, much like the bakery originals.
Step 2: Add the Flavor Makers
Mix in the eggs, fresh lemon zest, lemon juice, and vanilla extract. The lemon zest is where so much of the magic happens—it perfumes the dough with an intense citrus fragrance that instantly lifts your spirits.
Step 3: Stir Together Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. The cornstarch is the secret to the soft, melt-in-your-mouth texture of these Levain Bakery Lemon Cookies.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir just until incorporated, being careful not to overmix. Gently fold in the white chocolate chips, which add creamy pockets of sweetness throughout.
Step 5: Shape and Bake
Scoop large, heaping mounds of dough onto a parchment-lined baking sheet. Think bakery-sized—these cookies are meant to be substantial! Bake at 400°F for about 8-11 minutes until the tops are just set and the edges are slightly golden. The centers should remain soft.
When you break one open and the fragrant lemony steam escapes, it is pure bliss.
Notes
You can store the dough balls in the freezer and bake them straight from frozen, adding 1-2 extra minutes of bake time.