Thick bakery-style Levain-Inspired Lemon Cookies are here to spread happiness in your kitchen - because let's be real, not all of us have a Levain Bakery just around the corner. Who needs a trip to NYC when we can whip up these golden beauties right in our own kitchen?
In this recipe, not only will you learn all the helpful tips and tricks to successfully make these gigantic Levain-Inspired Lemon Cookies like a pro, but you'll also see why these tall bakery-style cookies require a little know-how to get the texture just right! Crispy on the outside, soft and gooey in the center, these monster cookies pack in tons of citrus flavor from fresh lemon zest, lemon chips, and lemon extract to hit it all home.
I first saw people posting about the famous cookie shop releasing this spring-exclusive flavor last year, and of course I was instantly FOMO - I badly wanted to get my hands on one (okay, maybe a whole box!). If anyone lives close to a Levain Bakery, let us know if you see this lemon flavor again this year.
If you're a fan of these huge NY bakery-style cookies, you have to try my other copycat recipe making their most popular flavor - Levain-Inspired Chocolate Chip Walnut Cookies. Craving more classic chewy cookies with tons of chocolate flavor, check out my Brownie Cookies!
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Ingredients You'll Need
- All-purpose flour and cake flour: Adding low-protein cake flour along with all-purpose flour prevents cookies from having a dense texture. Be sure to measure correctly! If you need more info on How To Use A Digital Kitchen Scale, this will 100% level up your baking game. If you don't use a scale yet, you'll learn how improper measuring will drastically alter your bakes.
- Baking powder and baking soda: Use both to achieve optimum rise. Baking soda reacts with acidic ingredients to give the initial lift, while baking powder provides a more consistent controlled rise as it bakes. This creates a well-rounded texture and ensures cookies aren't flat but also not puffy.
- Salt: Salt enhances and balances the flavor of other ingredients in the cookie. Baked treats with no salt added will taste flat and bland. If a baking recipe doesn't specify, I recommend always adding kosher coarse salt.
- Cold cubed butter: How you incorporate butter into your cookie dough drastically affects your cookie texture. Since we are going for a scone-like structure, we need it COLD. I cube the butter sticks, add them to my mixer bowl, and stick the bowl into the freezer for 5-10 minutes before adding the sugars.
- Zest from lemons: I love adding LOTS of zest in my lemon desserts! Depending on the size of your lemons, you can zest anywhere from 1-3 lemons. I always do 3. Don't forget to extract the juice to use later.
- Granulated and brown sugars: We're using mainly white sugar with a small amount of brown sugar for added flavor.
- Lemon extract: Optional - great to add if you have it handy.
- Lemon chips: I actually didn't even know lemon baking chips existed to be honest! I couldn't find any locally, so I ordered them online. They are on the pricey side, I'm not going to lie, but did amp up the lemon flavor. You can create similar results by adding extra lemon zest and using classic white chocolate chips.
- Eggs: Depending on your egg size and how your flour absorbs moisture, you may not need to add all of it. Instead of opting to call for a whole egg and one egg yolk (and not having enough), please refer to the Instructions below to see what visual cues to look for.
How To Make Levain-Inspired Lemon Cookies
I make it a habit to soak my lemons in a bowl of water with 1-2 tsps of baking soda for 10-15 mins, then rinse well - especially for lemon desserts that uses the peel. This works as a mild abrasive to remove pesticides and dirt.
Whisk together your dry ingredients and set aside. Use a kitchen scale to weigh your ingredients accurately for best results.
Feel free to add extra lemon zest, especially if you're using classic white chocolate chip cookies. Be sure not to zest down to the pith (white layer) as it may add an unpleasant bitterness.
Rub the zest and sugar together with your fingers, the aroma it creates is amazing! The sugar acts as an exfoliant, extracting all the essential oils to infuse it with even more concentrated citrus flavor.
Add in the brown sugar.
Combine sugars with cold cubed butter. Be sure your butter is COLD. You can prep your ahead of time and keep your butter/bowl in the fridge until you get to this step.
Add lemon extract.It's optional, but it will definitely bring more lemon flavor especially if you're using white chocolate chips.
Mix on low ONLY until the sugar is incorporated. You do not have to cream until the butter turns pale. This method would incorporate too much air. We're not aiming for fluffy cake-like cookies.
Add in your lemon chips (or white chocolate chips).
Continue to mix while periodically scraping down the attachment, and sides and bottom of your bowl. It should look very crumbly - it is normal.
Scramble eggs in a small measuring cup or bowl.
Stream eggs in slowly as mixer is on low. You may or may not need to use of it, depending on how your flour absorbs moisture and size of your eggs.
Once your dough absorbs the egg and comes together cleanly off the bowl, it's ready. You may have a small amount of egg leftover. absorbs moisture and size of eggs.
Weigh your dough balls. These cookies are meant to look rustic, so keep the tops lumpy and irregular vs shaping them perfectly round. Chill in freezer for 90 mins or overnight.
Invert a second baking tray and place your cookie sheet on top in the oven. This helps distribute the heat so the cookie bottom bakes more evenly.
Check your cookies a few minutes before bake time is finished. They are done with edges and top begins to turn golden brown and center still appears soft. Let them cool on a wire rack for 10 minutes.
Suzy's Tips For Success
- Use cold cubed butter - This is what gives bakery-style cookies its distinct almost scone-like texture. We're also not going to cream in the sugar as long as other recipes (don't need to wait until butter turns pale). We're not creating cookie dough that's aerated and cake-like, so our goal is simply mix just until it's incorporated.
- Do not over-cream butter and sugars: For recipes intended for lighter fluffier cookies, they will instruct you to cream sugar into butter until it turn lighter in color. Since we do not want to mix too much air, mix just until the sugars are mixed in and fully incorporated.
- Pulse in dry ingredients slowly: Add dry ingredients in two batches and keep your mixer on low speed. Going too fast will only leave you with flour spilling out everywhere!
- Your cookie dough will appear crumbly before adding in the eggs last: I know many home bakers will find this crazy, but hear me out. Many cookie recipes (especially chewy ones) will have you add the eggs with the wet ingredients, then gently fold in the flour. Gluten will begin forming the moment the moisture from the eggs combine with the flour. This is why we always caution you to not over-mix. Too much gluten = tough chewy rubbery cookie. So by adding the eggs at the end, we are simply delaying the gluten from forming. We let it absorb, then stop the mixing process quickly. Remember - we aren't aiming for chewy cookies here, more soft and gooey.
- Chill the dough before baking: I know - no one likes waiting to bake cookies. But trust me - not only will chilling solidify the fat to prevent cookies from spreading, it will give the flour time to fully absorb all the flavors.
- Bake with two baking sheets: This is to create a heat buffer so the cookie bottoms do not burn as the cookie center tries to set. This is the unique challenge mainly when baking bigger cookies. Place chilled cookie doughs a few inches apart on one cookie sheet and invert the second cookie sheet upside down. Stack the first cookie sheet on top the second sheet and bake.
- Always better to underbake: Always remember, cookies keep baking from the residual heat even after you take them out of the oven. I always make it a habit to check cookies a few minutes before the actual bake time is over. You can always bake them longer if needed.
Best Way To Store/Reheat Levain-Inspired Lemon Cookies
For cookies not enjoyed immediately, you can store in an airtight bag or container in fridge for up to 2 weeks. To reheat, place cookie on a microwave-safe plate covered with a damp paper towel. Heat the cookie in 5-sec increments until warm. You can freeze baked cookies for up to a year, and frozen raw dough for 2-3 months.
FAQ
Although I have not tried this substitution, I would attempt it with a 1-to-1 gluten-free flour that includes stabilizers such as xanthum gum. Keep in mind substituting the flour may result in a different cookie texture.
Of course! We were mimicking Levain's signature cookie size, but you can enjoy them smaller. Just be sure to reduce the bake time, and look for the edges and top turning brown.
Moisture and flour combined starts the develop of gluten. If we were striving for chewy cookies, this step wouldn't be recommended because a little gluten would be okay. We are instead just aiming for soft denser cookie centers. So by delaying the moisture from the eggs hitting the flour till the very end, we are minimizing the chance for gluten to develop. Stream them in last and be sure not to over-mix the dough.
Sure. Cookie texture will be slighter denser and less tender. But if you can't find cake flour, simply swap in all-purpose flour. Be sure to measure correctly.
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Equipment
- 2 large baking sheets
- parchment paper or silicone mat
- Rubber Spatula
Ingredients
- 1 cup unsalted butter cold and cubed
- 1-3 lemons, zested cleaned/rinsed
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon lemon extract optional
- 2 cups all-purpose flour
- 1¼ cup cake flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups lemon baking chips or white chocolate chips
- 2 large eggs
Instructions
- Soak your lemons in water and baking soda (I used 1-2 tsp) to clean them for 10-15 minutes. Rinse and dry lemons with kitchen towel. Zest the peels and combine it in a medium mixing bowl with granulated sugar. Rub zest and sugar together. Mix in the brown sugar, and lemon extract (if desired).1-3 lemons, zested, 1 cup granulated sugar, ⅓ cup light brown sugar, ½ teaspoon lemon extract
- In another bowl, whisk together the dry ingredients and set aside.2 cups all-purpose flour, 1¼ cup cake flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- Cube the cold butter and add it to your stand mixer bowl. Toss in the sugars and mix on low speed. Do not mix to the point where the butter turns pale, just until sugars have been incorporated.1 cup unsalted butter
- Gradually pulse in the dry ingredients in small batches. Do not over-mix. Add in the lemon chips. Use a rubber spatula to scrape down the attachment and sides and bottom of the mixer bowl, breaking down any large butter pieces that may remain.2 cups lemon baking chips
- Lightly beat two eggs in a small measuring cup or bowl. Stream it in slowly into the dough as you may not need to use all of it. Continue on low speed. Once your dough absorbs the egg and comes together cleanly off the bowl, it's ready. You may or may not have a small amount of egg leftover. This all depends on how your flour absorbs moisture and size of eggs.2 large eggs
- Divide cookie dough into 8 balls around 6oz each (160-170g). Loosely roll dough together, keep the tops rustic. Place them all onto a tray, cover, and chill them for 1½ hours or overnight in freezer.
- Once ready to bake, preheat oven to 375℉ (190℃). Line cookie sheet with parchment paper.
- Place frozen cookie doughs about 2 inches apart. Invert the other empty baking tray upside down and place cookie tray on top, and transfer both into the oven. This method is especially helpful baking larger cookies in higher heat. It prevents the edges of the cookies from baking too quickly as the center continues to set.
- Bake for 22 minutes or until edges and top are golden brown, checking at the 20-min mark. Center should still appear soft. Transfer to wire cooling rack for 10 mins, then enjoy!
Notes
Nutrition
Looking for other recipes like this?
Joan says
Thank you, delicious👏🏻👏🏻👌🏻
Suzy says
Most welcome! They are quite delicious and I hope you enjoyed them, Joan!
alejandra says
hi! I love the recipe but can’t find any lemon chips where I live! Can I make them? or what can I add instead? Thank you!
Suzy says
You can simply add more zest than the recipes calls for and substitute classic white chocolate chips you find at your local grocer. If you're able to get Amazon delivery, I linked the lemon chips in the blog!
Leonardo says
como puedo pasar todos los ingredientes a gramos?
Suzy says
En la tarjeta de recetas, haga clic en el botón "Métrico". Esto mostrará las medidas en gramos.
anotonio says
I can't see in grams. It redirects you somewhere else.
Suzy says
Hello! When you get to the Ingredients in the recipe card, you will see two options: US Customary and Metric. Simply click the Metric button and it will show important ingredients in grams.
Lois says
Send recipe. Thanks
Suzy says
Hello, Lois. The recipe card should be right above these comments. You can always click the "Jump To Recipe" button at the very top and it should scroll straight down to the recipe with measurements.
Joanne Varner says
Oh my gosh these are amazing cookies! I ordered lemon chips online, I can’t wait to make more! Had to order more chips. Thanks for an incredible cookie recipe to add to my collection
Suzy says
So happy to hear, Joanne! I think I need to order more lemon chips, too. Thank you for trying my recipe!
Marci says
YUM! No lemon chips around so baked in the white chips...the bag was open so maybe 1.5 cups, very delish BUT the chips make them way too sweet. Next time will reduce the amount of chips & make smaller cookies! Ended up quartering leftover cookies before storing in freezer. Going to make again this week. Did I say YUM? My new fave cookie!
Suzy says
I'm so glad you enjoyed the cookies, Marci. Yes, I think white chocolate chips may be sweeter. You can also add more zest to counter with the sweetness next batch. Thank you for trying my recipe. If you roll them smaller, be sure to adjust the bake time!
Arianna says
Will these keep at room temperature? I was thinking of taking some on a multi-day road trip.
Suzy says
Yes definitely, Arianna! Pack them in an airtight container and you should be good - the exact days they will last is written on the recipe under "How To Store" section.
Arianna says
Thank you. The reason I asked because the recipe specifies refrigeration for storage. That said, these look too good to pass on and I doubt they will last more than a couple of days anyway, so I’m going to give them a try.
Suzy says
Yes, refrigeration is just an option if they last that long! 😉
bulllee says
Killer cookies, I went heavy on the zest and lemon extract . Cooking from frozen, I rolled them in coarse sanding sugar then I baked them @ 385 degrees for 14 minutes, Gorgeous . Everyone thats tried them LOVES them. Scotts Cakes on amazon have the lemon chips .
Suzy says
So glad you loved them! And thanks for the tip - I was wanting to order more lemon chips. It sounds like you knocked it out of the part - great job! Thank you for trying my recipe.
Sheri says
What would be the recommended bake time for a 2.5 oz cookie? Thank you in advance!
Suzy says
Hello Sheri. Even though these cookies are baked at a higher 375ºF, I would do 350ºF just to be safe and gauge cookie doneness by visual cues. I can't tell you a definite baked time for 2.5oz cookies. I would look for the edges getting darker and the center starting to set, then check the cookie bottom with a spatula to see if more baking is needed.
Kenya says
My absolute favorite Cookie!!
Suzy says
Isn't it amazing?! Thank you for tryin them, Kenya. So glad you enjoyed them!
Chiara says
hii I'm making this recipe but I have a doubt... is the temperature for vented or static oven? thankss
Suzy says
Hello, Chiara. I would set the oven temperature to what is indicated on the recipe for static, and perhaps 20ºF less for fan ovens since they do bake faster. All ovens are different, so it's always best to check for cookie doneness by visual cues - cookie edges starting to lightly brown, and the cookie center still being slightly soft but not 100% set.
meli says
is there a possibility for me to be able to add fresh lemon juice into this recipe? would you recommend i increase the amount of flour if including fresh lemon juice?
Suzy says
Hello! I would not recommend fresh lemon juice to this recipe. We may think it will add lemon flavor, but once it's baked, you willl hardly notice it. Lemon extract or even lemon oil will work here.
Susie says
These cookies look so delicious. I cant wait to make them. How do you get the dough that yellow? Also can you use lemon extract?
Suzy says
Perhaps it's the more yellow Irish butter I usually use, and the lemon chips! And yes, Susie - you can definitely add lemon extract.
Susie says
Do the eggs need to be at room temperature?