Levain Bakery Lemon Cookies

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These soft, thick, and chewy bakery-style lemon cookies are bursting with lemon flavor from fresh lemon zest, lemon juice, lemon extract, and lemon chips. You’ll love every bite of these delightful cookies!

Why You’ll Love These Lemon Cookies

  • Super Soft and Chewy: These cookies are perfectly soft and chewy with a great lemon taste.
  • Packed with Lemon Flavor: Thanks to fresh lemon zest, juice, extract, and lemon chips, every bite is full of zesty goodness.
  • Bakery-Style Perfection: Thick and bakery-style, these cookies are a dream for lemon lovers.

Levain Bakery Lemon Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 10


  • – 1 cup cold butter cut into cubes
  • – 1 cup sugar
  • – 2/3 cup brown sugar
  • – 1 large egg
  • – 1 large egg yolk
  • – Zest of 1 large lemon
  • – 2 tablespoons fresh lemon juice
  • – 1/2 teaspoon lemon extract optional
  • – 3 1/4 cups flour
  • – 1 teaspoon cornstarch
  • – 3/4 teaspoon baking soda
  • – 3/4 teaspoon salt
  • – 2 cups lemon chips or white chocolate chips


  • **Preheat the Oven**: Set your oven to 400°F.
  • **Cream the Butter and Sugars**: In a large mixing bowl, cream together the cubed butter, sugar, and brown sugar for about 4 minutes until light and fluffy, scraping down the sides halfway through.
  • **Add Wet Ingredients**: Mix in the egg, egg yolk, lemon zest, lemon juice, and lemon extract (if using). For even more lemon flavor, add extra lemon zest.
  • **Combine Dry Ingredients**: Gently fold in the flour, cornstarch, baking soda, and salt just until combined. Then fold in the lemon chips or white chocolate chips.
  • **Form the Cookies**: Roll the dough into 6-ounce balls. Using a food scale can help ensure even baking. Place the dough balls on a light-colored baking sheet to prevent the bottoms from browning too much.
  • **Bake**: Bake for 9-11 minutes. After baking, let the cookies set up for at least 10 minutes before serving.


  • For extra lemon flavor, feel free to add more lemon zest.
  • You can use a mix of 2 1/4 cups of all-purpose flour and 1 cup of cake flour for a different texture.

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