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These soft, thick, chewy, bakery-style Levain Bakery Lemon Cookies are made with three types of lemon flavoring plus lemon chips. You will love these bakery style lemon cookies!
One of my favorite bakeries is Levain Bakery and I discovered the famous bakery when I was in New York City to film a show in Food Network Studios for one of my cookie recipes.
I knew that I had to figure out how they made these perfect bakery cookies and the very first recipe I shared on Modern Honey was my famous Levain Bakery copycat cookie recipe.
Since then, as soon as Levain Bakery releases a brand new cookie, I receive dozens of messages asking me to try to recreate the cookie. The latest cookie they just released is this delicious Lemon Cookie and it is 10/10.
I did research and ordered specialty lemon chips right away to get to recipe testing. You are going to love this new Spring cookie recipe from Levain Bakery.
Why you will love these Lemon Cookies:
These are super soft and chewy with the perfect amount of lemon flavor due to fresh lemon zest, fresh lemon juice, lemon extract and lemon flavored chips.
These cookies are thick, bakery-style lemon cookies so lemon lovers will love this lemon cookie recipe.
Ingredients:
- Butter: Cut the butter into small cubes to allow the butter and sugars to cream together.
- Sugar and Brown Sugar: This helps to not only sweeten the cookie to offset the lemon juice but it also creates crispy edges and soft centers.
- Eggs: This lemon cookie recipe calls for 1 large egg and 1 large egg yolk which helps to create a chewy texture.
- Lemon Juice and Lemon Zest: It is integral to use fresh lemon zest and lemon juice. I suggest zesting the lemon before juicing. For extra lemon flavor, add more lemon zest.
- Lemon Extract (optional): For an extra burst of lemon flavor, you can use lemon extract. When adding more lemon flavor to cookies, the first thing I would add is more lemon zest and the second thing I would add is lemon extract.
- Flour: This recipe calls for all-purpose flour or half cake flour and half all-purpose flour.
- Cornstarch, Baking Soda, and Salt: These thickeners and leavening agents give loft to the cookies and help to thicken while still creating soft cookies.
- Lemon Chips or White Chocolate Chips: I found lemon flavored chips on Amazon and they are on the pricey side. You can also use white chocolate chips instead of lemon chips if you prefer.
Substitutions and Variations:
If you can’t find lemon chips, you may substitute with white chocolate chips.
How to make Levain Bakery Lemon Cookies:
- Start by creaming together cubed butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl halfway through to ensure even creaming.
- Add in egg, egg yolk, lemon zest, lemon juice, and lemon extract if using. For extra lemon flavor, add more lemon zest.
- Fold in flour, cornstarch, baking soda, and salt. Fold in lemon chips or white chocolate chips.
- Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking. Place on a light colored baking sheet. It is important to use a lighter colored baking sheet or the bottoms may become too browned.
- Bake for 9-11 minutes. After baking, let set-up for at least 10 minutes.
FAQ’s:
Can you freeze these Lemon Cookies?
Yes! These Lemon Chip Cookies freeze very well. I suggest placing in a gallon-sized Ziploc freezer-safe bag. The cookies will keep in the freezer for months.
How do I know the Levain Bakery Lemon Cookies are done baking?
These cookies are meant to be soft in the center so do not overbake. The cookies will continue to set up after the cookies are removed from the oven. The sides of the cookies should be firm and the center still soft.
Levain Bakery Copycat Recipes:
Here’s a list of all of my famous Levain Bakery cookie recipes…
Levain Bakery Chocolate Chip Walnut Cookies
Levain Bakery Two Chip Chocolate Chip Cookies
Levain Bakery Chocolate Peanut Butter Chip Cookies
Levain Bakery Caramel Coconut Chocolate Chip Cookies
Levain Bakery Dark Chocolate Chip Cookies
Levain Bakery Rocky Road Cookies
Levain Bakery Oatmeal Raisin Cookies
Levain Bakery Chocolate Peppermint Cookies
Levain Bakery Fall Spiced Cookies
Lemon Cookie Recipes:
If you love lemon cookies, check out these other homemade lemon cookie recipes…
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Levain Bakery Lemon Cookies
Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Sugar
- 2/3 cup Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- Lemon Zest * (from 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
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, add cubed butter, sugar, and brown sugar. Cream together for 4 minutes or until light and fluffy, scraping the sides of the bowl halfway through.
- Add egg, egg yolk, lemon zest, lemon juice, and lemon extract (if using). For extra lemon flavor, add more lemon zest.
- Fold in flour, cornstarch, baking soda, and salt just until combined. Fold in lemon flavored chips or white chocolate chips.
- Roll into 6-ounce balls. I suggest weighing the cookie dough with a food scale to ensure even baking. Place on a light colored baking sheet. It is important to use a lighter colored baking sheet or the bottoms may become too browned.
- Bake for 9-11 minutes. After baking, let set-up for at least 10 minutes.
Notes
Can you freeze these Lemon Cookies?
Yes! These Lemon Chip Cookies freeze very well. I suggest placing in a gallon-sized Ziploc freezer-safe bag. The cookies will keep in the freezer for months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and they are so flipping good
Tastes wonderful and easy to make. Thank you for sharing.
These are so yummy. I take them every where and every one loves them
That is amazing! Thank you so much for making my recipe, Becky!
So I turned them into Lemon Meringue Cookies. I’m a chocolatier so I used really beautiful Callebaut white chocolate discs, then added about 50-60 grams of roughly crushed vanilla meringue cookies. Absolutely AMAZING!
Hi! Do you think I could add dried blueberries to these instead of the chips??
These are amazing! I added an eggless, shelf-stable lemon curd filling to make it out of this world! Thank you for the recipe!!
Fantastic! Exactly like levain. I’ve already made it 3 times (I just discovered the recipe a few weeks ago) and it’s been a huge hit every time!
Thank you for posting this recipe. This cookies tasted exactly like Levain’s lemon cookies. So good