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Thick and Chewy Levain Bakery Lemon Cookies

Thick and Chewy Levain Bakery Lemon Cookies You'll Love

These Thick and Chewy Levain Bakery Lemon Cookies are quick to make and customizable, filled with bright lemon zest and a delightful chewy texture.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Cold Butter Starting with cold butter helps achieve that irresistible chewy texture.
  • 1 cup Granulated Sugar Essential for balancing flavors.
  • ½ cup Brown Sugar Adds moisture and a lovely caramel flavor.
  • 1 large Egg Contributes to the structure, use room temperature.
  • 1 large Egg Yolk Enhances the cookies' chewiness.
  • 2 tablespoons Fresh Lemon Zest Infuses cookies with vibrant lemon flavor.
  • 2 tablespoons Fresh Lemon Juice Brightens flavor profile.
  • 1 teaspoon Lemon Extract Optional, intensifies lemon taste.
  • 2 cups All-Purpose Flour Try a gluten-free blend for an alternative.
  • 2 tablespoons Cornstarch Key for keeping cookies soft.
  • 1 teaspoon Baking Soda Leavening agent.
  • ½ teaspoon Salt Balances sweetness.
For the Sweet Finish
  • 1 cup Lemon Chips or White Chocolate Chips Add according to your flavor preference.

Equipment

  • mixing bowl
  • Electric Mixer
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together cold butter, granulated sugar, and brown sugar for about 4 minutes until light and fluffy.
  3. Add the egg and egg yolk, followed by lemon zest, lemon juice, and lemon extract if using. Mix until combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually fold this into the wet mixture.
  5. Gently fold in the lemon chips or white chocolate chips to the dough.
  6. Shape dough into 6-ounce balls and place evenly on the prepared baking sheet.
  7. Bake for 9 to 11 minutes until edges are firm but centers remain soft.
  8. Allow to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For perfectly round cookies, chill the shaped dough balls for 30 minutes before baking. Store cookies in an airtight container for up to 3 days.

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