Bakery-Style Lemon Cookies (Printer-Friendly Version)
# What You'll Need:
01 -
1 cup cold butter, cut into cubes
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1 cup sugar
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2/3 cup brown sugar
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1 large egg
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1 large egg yolk
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Zest from 1 large lemon
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2 tablespoons fresh lemon juice
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1/2 teaspoon lemon extract (optional)
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3 1/4 cups flour (or 2 1/4 cups all-purpose flour + 1 cup cake flour)
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1 teaspoon cornstarch
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3/4 teaspoon baking soda
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3/4 teaspoon salt
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2 cups lemon chips or white chocolate chips
# Let's Cook!:
01 -
Preheat oven to 400°F. In a large mixing bowl, add the cold cubed butter, sugar, and brown sugar. Cream together for 4 minutes or until light and fluffy, scraping the sides of the bowl halfway through mixing.
02 -
Add the egg, egg yolk, lemon zest, fresh lemon juice, and lemon extract (if using). Mix until well combined. For more intense lemon flavor, you can add additional lemon zest.
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Gently fold in the flour, cornstarch, baking soda, and salt just until combined - don't overmix. Fold in the lemon flavored chips or white chocolate chips until evenly distributed throughout the dough.
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Divide the dough and roll into large 6-ounce balls (it's helpful to use a food scale for consistent sizing). Place on a light-colored baking sheet, leaving plenty of space between cookies. Bake for 9-11 minutes until the edges are just set but the centers remain soft.
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After removing from the oven, allow the cookies to set on the baking sheet for at least 10 minutes before transferring to a cooling rack.
# Recipe Notes:
01 -
These thick, chewy cookies are inspired by the famous Levain Bakery in New York City.
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For the best texture, be sure to use cold butter cubes rather than room temperature butter.
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These cookies freeze well! Place them in a freezer-safe bag where they'll keep for several months.