Copycat Levain Bakery Lemon Cookies: A Zesty, Thick, and Chewy Treat

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Copycat Levain Bakery Lemon Cookies are a delightful twist on the famous Levain Bakery cookies, featuring a bright lemon flavor, a thick and chewy texture, and a slightly crisp exterior. Perfect for lemon lovers, these cookies are easy to make and sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Copycat Levain Bakery Lemon Cookies.

Ingredients

For the Cookies:

  • 1 cup unsalted butter, cold and cubed
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 tbsp lemon zest (from about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips (optional)

For the Lemon Glaze (Optional):

  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Preparation

Step 1: Preheat and Prepare

  1. Preheat the oven to 375Β°F (190Β°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Make the Cookie Dough

  1. In a large bowl, beat the cold, cubed butter, granulated sugar, and brown sugar until creamy and well combined.
  2. Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips (if using).

Step 3: Shape the Cookies

  1. Use a 1/4 cup measuring cup or a large cookie scoop to portion the dough into large balls (about 4 oz each).
  2. Place the dough balls on the prepared baking sheets, spacing them at least 3 inches apart. Do not flatten the dough.

Step 4: Bake the Cookies

  1. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
  2. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 5: Make the Lemon Glaze (Optional)

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.
  2. Drizzle the glaze over the cooled cookies.

Step 6: Serve and Enjoy

  1. Serve the cookies warm or at room temperature.
  2. Store in an airtight container for up to 5 days.

Variations

  • Lemon Blueberry:Β Add 1/2 cup dried blueberries to the dough for a fruity twist.
  • Gluten-Free:Β Use a gluten-free flour blend instead of all-purpose flour.
  • Vegan Option:Β Substitute the butter with vegan margarine, the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use vegan white chocolate chips.
  • Citrus Mix:Β Add 1 tsp of orange zest for a mixed citrus flavor.

Cooking Notes

  • For the best texture, use cold butter and do not overmix the dough.
  • The cookies will be soft when they come out of the oven but will firm up as they cool.
  • If the dough is too sticky to handle, refrigerate it for 15-20 minutes before shaping.

Serving Suggestions

  • Serve with a glass of cold milk or a cup of tea for a delightful treat.
  • Perfect for parties, cookie exchanges, or as a homemade gift.
  • Pair with a scoop of vanilla ice cream for an extra indulgent dessert.

Tips

  • Store leftovers in an airtight container at room temperature for up to 5 days.
  • To freeze, place the unbaked dough balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
  • Double the recipe for larger batches or to share with friends and family.

Prep Time:

  • 15 minutes

Baking Time:

  • 12-14 minutes per batch

Total Time:

  • About 30 minutes

Nutritional Information (per cookie, makes 12 large cookies):

  • Calories: 350
  • Protein: 4g
  • Sodium: 150mg
  • Fat: 16g
  • Carbohydrates: 48g
  • Fiber: 1g

FAQs

  1. Can I use bottled lemon juice?
    Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
  2. What if I don’t have white chocolate chips?
    You can omit them or substitute with dark chocolate chips or chopped nuts.
  3. Can I make smaller cookies?
    Yes, use a smaller scoop and reduce the baking time to 8-10 minutes.
  4. How do I prevent the cookies from spreading too much?
    Ensure the butter is cold and do not flatten the dough balls before baking.

Conclusion

Copycat Levain Bakery Lemon Cookies are a zesty, thick, and chewy treat that’s perfect for any occasion. With their bright lemon flavor and soft, gooey centers, they’re sure to become a favorite. Enjoy making and sharing these delicious cookies!

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