There’s something magical about lemon desserts. They’re refreshing and comforting all at once, like a sunny afternoon wrapped in a soft blanket. These Levain Bakery-style lemon cookies capture that magic perfectly—soft, thick, and bursting with bright citrus flavor. Inspired by the iconic bakery’s signature cookies, this version puts a zesty twist on the traditional favorite, making them impossible to resist.
Lemon cookies like these always take me back to summers at my grandmother’s house. She had a lemon tree in her backyard, and whenever it overflowed with fruit, we’d spend whole afternoons in her kitchen zesting and juicing lemons to bake into cakes, bars, and cookies. These particular cookies remind me of those moments—of sticky fingers, tangy tastes, and the smell of butter and sugar baking in the oven.
What makes these cookies so special is their incredible texture. Just like Levain’s famous treats, they’re thick and soft on the inside with slightly crisp edges. Each bite is tender, loaded with white chocolate chips and a punch of fresh lemon that hits just the right note between sweet and tart.
Whether you’re baking for a springtime gathering, a sunny Easter brunch, or just need a little citrus joy in the middle of a gloomy day, these lemon cookies are sure to brighten your kitchen—and your mood.
Why You’ll Love This Recipe:
- Bakery-style texture: Thick, soft, and slightly gooey inside—just like Levain’s famous cookies.
- Fresh lemon flavor: Both lemon zest and juice give a bright, citrusy burst in every bite.
- Quick to make: No need to chill the dough—just mix, scoop, and bake.
- Perfectly sweet: The white chocolate balances the tart lemon for a deliciously sweet finish.
- Great for gifting: These cookies are sturdy, stunning, and pack beautifully.
INGREDIENTS YOU’LL NEED:
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 ½ tablespoons fresh lemon zest (from about 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups white chocolate chips
HOW TO MAKE LEVAIN BAKERY LEMON COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. These cookies bake quickly, so you want your oven ready to go when the dough is done.
Step 2: Cream the Butter and Sugars
In a large mixing bowl or stand mixer, cream the cold, cubed butter with the granulated and brown sugars. Start on low speed and gradually increase as the butter begins to soften. You want a fluffy, creamy mixture—this can take about 3–4 minutes.
Step 3: Add the Eggs and Flavorings
Crack in the eggs one at a time, mixing after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract. The lemony aroma at this stage is so bright and fresh—it’ll make your whole kitchen smell like a citrus grove.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined. Don’t overmix here—you want the dough to be soft and fluffy, not tough.
Step 5: Fold in the White Chocolate Chips
Gently fold in the white chocolate chips by hand. This step is always my favorite—seeing the dough studded with creamy white chocolate and flecks of lemon zest is so satisfying.
Step 6: Scoop the Dough
Using a large cookie scoop or your hands, form the dough into large mounds—about ¼ cup of dough per cookie. These are meant to be bakery-style, so don’t be shy with the size. Place them a few inches apart on your prepared baking sheet.
Step 7: Bake to Perfection
Bake for 9 to 12 minutes, or until the edges are lightly golden but the centers still look soft. They’ll continue to cook slightly after you take them out of the oven, giving you that perfect gooey center.
Step 8: Let Them Rest
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. The centers will firm up a bit but stay beautifully soft.
HELPFUL TIPS:
- Use cold butter: This helps the cookies stay thick and prevents spreading.
- Don’t overbake: They should look a little underdone in the middle when you pull them out—trust the process.
- Try Meyer lemons: If you can find them, Meyer lemons add an extra touch of sweetness.
- Chill the dough if needed: If your dough feels a little too soft, a quick 15-minute chill in the fridge can help.
- Big is better: These are meant to be thick and substantial, so go for that oversized scoop!
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can store the dough in the fridge for up to 3 days or freeze it for later baking. For an extra lemony boost, drizzle a light lemon glaze over the cooled cookies.
NUTRITIONAL INFORMATION:
(Per cookie – estimate)
Calories: 420
Fat: 20g
Carbohydrates: 55g
Sugar: 35g
Protein: 4g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies smaller?
Absolutely! Just reduce the baking time by a few minutes and keep an eye on them.
Can I freeze the dough?
Yes! Scoop the dough onto a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen, just add 2–3 extra minutes.
Can I use lemon extract instead of juice?
You can, but fresh lemon juice gives a more natural, vibrant flavor. If using extract, start with ½ teaspoon and taste-test the dough.
STORAGE INSTRUCTIONS:
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. Reheat in the microwave for 10 seconds to enjoy warm.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other citrusy or cookie favorites:
- Luscious Lemon Raspberry Swirl Cheesecake Cups
- Blueberry Cheesecake Swirl Cookies
- Triple Lemon Meringue Cheesecake
- Strawberry Lemon Blondies
CONCLUSION
These Levain Bakery Lemon Cookies are a celebration of sunshine, sweetness, and nostalgia. Whether you’re sharing them with friends, baking a batch for a special occasion, or just treating yourself on a cozy afternoon, they’re sure to bring a little joy to your day. Don’t be surprised if they become your new go-to favorite. Happy baking—and don’t forget to save one for yourself before they’re all gone!
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Levain Bakery Lemon Cookies
Description
There’s something magical about lemon desserts. They’re refreshing and comforting all at once, like a sunny afternoon wrapped in a soft blanket. These Levain Bakery-style lemon cookies capture that magic perfectly—soft, thick, and bursting with bright citrus flavor. Inspired by the iconic bakery’s signature cookies, this version puts a zesty twist on the traditional favorite, making them impossible to resist.
Lemon cookies like these always take me back to summers at my grandmother’s house. She had a lemon tree in her backyard, and whenever it overflowed with fruit, we’d spend whole afternoons in her kitchen zesting and juicing lemons to bake into cakes, bars, and cookies. These particular cookies remind me of those moments—of sticky fingers, tangy tastes, and the smell of butter and sugar baking in the oven.
What makes these cookies so special is their incredible texture. Just like Levain’s famous treats, they’re thick and soft on the inside with slightly crisp edges. Each bite is tender, loaded with white chocolate chips and a punch of fresh lemon that hits just the right note between sweet and tart.
Whether you’re baking for a springtime gathering, a sunny Easter brunch, or just need a little citrus joy in the middle of a gloomy day, these lemon cookies are sure to brighten your kitchen—and your mood.
Ingredients
1 cup (2 sticks) unsalted butter, cold and cut into cubes
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 ½ tablespoons fresh lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups white chocolate chips
Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. These cookies bake quickly, so you want your oven ready to go when the dough is done.
Step 2: Cream the Butter and Sugars
In a large mixing bowl or stand mixer, cream the cold, cubed butter with the granulated and brown sugars. Start on low speed and gradually increase as the butter begins to soften. You want a fluffy, creamy mixture—this can take about 3–4 minutes.
Step 3: Add the Eggs and Flavorings
Crack in the eggs one at a time, mixing after each addition. Then stir in the lemon zest, fresh lemon juice, and vanilla extract. The lemony aroma at this stage is so bright and fresh—it’ll make your whole kitchen smell like a citrus grove.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined. Don’t overmix here—you want the dough to be soft and fluffy, not tough.
Step 5: Fold in the White Chocolate Chips
Gently fold in the white chocolate chips by hand. This step is always my favorite—seeing the dough studded with creamy white chocolate and flecks of lemon zest is so satisfying.
Step 6: Scoop the Dough
Using a large cookie scoop or your hands, form the dough into large mounds—about ¼ cup of dough per cookie. These are meant to be bakery-style, so don’t be shy with the size. Place them a few inches apart on your prepared baking sheet.
Step 7: Bake to Perfection
Bake for 9 to 12 minutes, or until the edges are lightly golden but the centers still look soft. They’ll continue to cook slightly after you take them out of the oven, giving you that perfect gooey center.
Step 8: Let Them Rest
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. The centers will firm up a bit but stay beautifully soft.
Notes
You can store the dough in the fridge for up to 3 days or freeze it for later baking. For an extra lemony boost, drizzle a light lemon glaze over the cooled cookies.
