Levain Bakery Lemon Cookies
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!
Servings: 10
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
For extra lemon flavor, add more lemon zest.
May use 2 1/4 cups of all-purpose flour and 1 cup of cake flour.
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
Calories: 651kcal | Carbohydrates: 87g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 448mg | Potassium: 184mg | Fiber: 1g | Sugar: 56g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg