Levain Bakery Lemon Cookies
Levain Bakery Lemon Cookies: A Tangy Delight
There’s something magical about the combination of zesty lemons and buttery cookies. If you’re a fan of the popular Levain Bakery, you’re in for a treat with their mouthwatering lemon cookies. In this article, we’ll explore the recipe for these delectable treats and discover why they have become a favorite among cookie enthusiasts.
Why You’ll Love This Recipe
These Levain Bakery lemon cookies are a delightful twist on the classic chocolate chip cookie. The tangy and refreshing flavor of lemons adds a unique dimension to the rich and buttery cookie dough. With their soft and chewy texture, these cookies are a perfect balance of sweet and tart, making them an irresistible treat for lemon lovers.
What sets these cookies apart is their simplicity and ease of preparation. With just a few basic ingredients, you can whip up a batch of these delightful treats in no time. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is perfect for anyone looking to satisfy their sweet tooth with a burst of citrusy goodness.
Ingredients
To recreate the famous Levain Bakery lemon cookies, you will need the following ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 cup white chocolate chips
Optional: Substitute white chocolate chips with macadamia nuts for a delightful twist.
Step-by-Step Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the white chocolate chips.
- Cover the dough and refrigerate for at least 1 hour, or overnight for best results. Chilling the dough will help prevent the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips for Success:
1. For a stronger lemon flavor, add an extra tablespoon of lemon zest to the dough.
2. Be sure to use fresh lemon juice for the best results. Bottled lemon juice may have a different taste and can affect the overall flavor of the cookies.
3. To achieve a soft and chewy texture, slightly underbake the cookies. They will continue to firm up as they cool.
Variations and Substitutions
While the Levain Bakery lemon cookies are simply divine as they are, feel free to get creative and experiment with different variations or substitutions. Here are a few ideas:
1. Lemon Blueberry Cookies: Add a handful of fresh blueberries to the dough for a burst of fruity goodness.
2. Lemon Poppy Seed Cookies: Stir in a tablespoon of poppy seeds to give the cookies a delightful crunch.
3. Lemon Coconut Cookies: Fold in some shredded coconut for a tropical twist.
For those with dietary preferences or restrictions, here are some ingredient swaps you can make:
1. Gluten-Free Option: Substitute the all-purpose flour with gluten-free flour blend in a 1:1 ratio.
2. Dairy-Free Option: Replace the butter with a dairy-free alternative, such as coconut oil or margarine.
Serving Suggestions
These Levain Bakery lemon cookies are a delightful treat on their own, but they can be enjoyed in various ways. Here are some serving suggestions to enhance your cookie experience:
1. Pair these tangy cookies with a cup of hot tea or coffee for a cozy afternoon snack.
2. Serve them alongside a scoop of creamy vanilla ice cream for a delectable dessert.
3. Create a cookie sandwich by spreading a layer of lemon curd or cream cheese frosting between two cookies.
FAQs
Q: Can I freeze the cookie dough?
A: Absolutely! The cookie dough can be frozen for up to 3 months. Simply shape the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls onto a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q: How should I store the baked cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Thaw the cookies at room temperature before enjoying.
Q: Can I use lemon extract instead of fresh lemon juice?
A: While lemon extract can be used as a substitute, the flavor may be slightly different. Fresh lemon juice provides a vibrant and natural citrus taste that enhances the overall flavor of the cookies.
Final Thoughts
Levain Bakery lemon cookies are a true delight for your taste buds. With their tangy lemon flavor and soft, chewy texture, they are the perfect treat for any occasion. Whether you’re a lemon lover or simply looking to try something new, these cookies are sure to impress.
So, roll up your sleeves, grab those lemons, and get ready to bake a batch of these delightful cookies. Your kitchen will be filled with the irresistible aroma of freshly baked cookies, and your taste buds will thank you for this burst of citrusy goodness. Enjoy!
Levain Bakery Lemon Cookies
Delightful and tangy lemon cookies inspired by the popular Levain Bakery, with a soft and chewy texture and a perfect balance of sweet and tart flavors.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 cup white chocolate chips
Directions
-
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
-
Gently fold in the white chocolate chips.
-
Cover the dough and refrigerate for at least 1 hour, or overnight for best results.
-
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as they cool.
-
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.