Levain Bakery-Style Circus Animal Sprinkle Cookies

Introduction & Inspiration

I’ve always been fascinated by the oversized, incredibly thick cookies from Levain Bakery in New York City. Their cookies are legendary for their gooey centers, crisp edges, and generous mix-ins. This recipe, inspired by Levain’s style but with a fun, colorful twist using frosted circus animal cookies and sprinkles, immediately sparked my interest!

The idea of combining the iconic Levain cookie texture with the playful nostalgia of circus animal cookies and rainbow sprinkles seemed like a match made in dessert heaven. I was excited to recreate that bakery-style experience at home.

My goal was to find a recipe that captured the essence of Levain cookies – that impressive size and texture – but with a unique and whimsical flavor profile. These cookies promised to be both visually stunning and incredibly delicious.

I wanted to share with all the readers, a recipe of a perfect treat for parties, celebrations, or simply a special indulgence.

Nostalgic Appeal

These cookies tap into several nostalgic elements, making them instantly appealing. First, there’s the Levain Bakery inspiration itself. For many, Levain cookies represent a quintessential New York City treat, evoking memories of visits to the iconic bakery.

Then there are the frosted circus animal cookies. These colorful, animal-shaped cookies are a childhood classic for many, bringing back memories of lunchboxes, after-school snacks, and simple joys.

The rainbow jimmies sprinkles add another layer of playful nostalgia. Sprinkles are synonymous with celebrations, birthday parties, and fun desserts, instantly adding a touch of whimsy.

And, of course, the act of baking cookies itself is often associated with warmth, comfort, and happy memories. These cookies, with their impressive size and playful mix-ins, capture that feeling perfectly.

Homemade Focus

These Levain Bakery-Style Circus Animal Sprinkle Cookies are entirely homemade, emphasizing the satisfaction of creating something truly special from scratch. While inspired by a famous bakery, you’re in complete control of the process, from measuring ingredients to shaping the massive dough balls.

I appreciate recipes that allow for a hands-on baking experience, and this one certainly delivers. You’re creaming cold butter and sugar, incorporating eggs and vanilla, and then carefully mixing in the dry ingredients and colorful mix-ins.

The specific technique of forming tall, loosely packed dough balls is crucial for achieving that signature Levain texture – a gooey center and crisp edges. It’s a detail that elevates these cookies from ordinary to extraordinary.

And, the aroma that fills your kitchen as these giant cookies bake is an undeniable part of the homemade experience. It’s a scent that promises a truly indulgent treat. It will remind you the smell of your childhood.

Flavor Goal

The flavor goal of these cookies is a delightful combination of buttery sweetness, vanilla notes, the unique flavor of frosted circus animal cookies, and bursts of white chocolate. It’s a multi-layered experience that’s both comforting and exciting.

The base of the cookie dough, made with cold butter, sugar, eggs, and vanilla, provides a classic, rich cookie flavor. The combination of cake flour and all-purpose flour contributes to the signature Levain texture.

The chopped frosted circus animal cookies add their distinct sweet, slightly fruity, and frosted flavor, along with a fun, colorful element.

The white chocolate chips provide pockets of creamy sweetness that complement the other flavors perfectly.

And the rainbow jimmies sprinkles add a touch of extra sweetness and a playful, celebratory vibe.

Ingredient Insights

Let’s delve into the ingredients that make these Levain Bakery-Style Circus Animal Sprinkle Cookies so exceptional. I’ll explain why each one is important, without providing specific measurements (those are in the recipe section).

First, COLD unsalted butter, cut into cubes, is a key element of the Levain cookie style. Using cold butter, rather than softened butter, helps create that thick, gooey texture.

Granulated white sugar provides sweetness and contributes to the slightly crisp edges of the cookies.

Large eggs bind the ingredients together and add richness and moisture.

Pure vanilla extract enhances the overall flavor, adding a warm, aromatic note.

Cornstarch is a secret ingredient in many Levain-style cookie recipes. It helps create a tender, chewy texture.

Baking soda is the leavening agent, helping the cookies rise and spread slightly.

Salt balances the sweetness and enhances the other flavors.

Cake flour and all-purpose flour are combined to achieve the perfect texture – a soft, slightly cakey interior and crisp edges.

Frosted circus animal cookies, roughly chopped, add their unique flavor, color, and a bit of crunch. I recommend a brand like Mother’s, which is known for its brightly colored frosted cookies.

White chocolate chips provide pockets of creamy sweetness that contrast beautifully with the other flavors and textures.

Finally, rainbow jimmies sprinkles add a festive touch and a bit of extra sweetness.

All the ingredients make the perfect combo.

Essential Equipment

While these cookies are impressive, you don’t need a lot of fancy equipment to make them. Here’s what you’ll need:

A stand mixer with a paddle attachment is highly recommended for creaming the cold butter and sugar together. This step is crucial for achieving the right texture, and it’s much easier with a stand mixer.

Baking sheets are needed for baking the cookies.

Parchment paper is used to line the baking sheets, preventing the cookies from sticking and making cleanup a breeze.

A digital cooking scale is essential for weighing out the dough into 6-ounce portions. This ensures that the cookies are uniformly sized and bake evenly, achieving that signature Levain thickness.

Measuring cups and spoons are needed.

That’s all! The key to this equipment is good quality.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 cup COLD unsalted butter, cut into cubes
• 1 ½ cups granulated white sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 ½ cups cake flour
• 2 cups all-purpose flour
• 1 ½ cups frosted circus animal cookies, roughly chopped like by Mother’s brand
• 2 cups white chocolate chips
• 1 cup rainbow jimmies sprinkles

These measurements are designed to create about 8 large, Levain-style cookies.

Gather all your ingredients before you start baking. This makes the process much more efficient.

It is very important to respect the measurements.

Step-by-Step Instructions

Let’s break down the process of making these Levain Bakery-Style Circus Animal Sprinkle Cookies into easy-to-follow steps. I’ll guide you through each stage, ensuring a successful and enjoyable baking experience.

Step 1: Cream Butter and Sugar. In the bowl of a stand mixer, cream together the cubed cold butter and granulated sugar with the paddle attachment on low speed for 30 seconds. Increase the speed to medium and continue mixing for 30 seconds. Lastly, increase the speed to high and mix for another 30 seconds until the butter mixture is fluffy and light.

Step 2: Add Eggs and Vanilla. Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is combined.

Step 3: Incorporate Dry Ingredients. Add the cornstarch, baking soda, salt, cake flour, and all-purpose flour, mixing until just incorporated. Be careful not to overmix.

Step 4: Stir in Mix-Ins. Stir in the chopped frosted circus animal cookies, white chocolate chips, and sprinkles until they are evenly distributed throughout the dough.

Step 5: Chill the Dough. Refrigerate the dough to chill for at least 20 minutes. This helps prevent the cookies from spreading too much during baking.

Step 6: Preheat Oven and Prepare Baking Sheet. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 7: Weigh and Shape Dough. Using a digital cooking scale, weigh out 6 ounces of dough for each cookie. Form each portion into a loosely packed, rough-textured ball. I like to make them taller rather than wider.

Step 8: Arrange on Baking Sheet. Place the dough balls on the prepared baking sheet, staggering them about 3 inches apart. You should be able to fit 4 cookies per sheet.

Step 9: Bake. Bake in the center rack of the oven, one sheet at a time, for 10-13 minutes, or until the cookies are light golden brown and the exterior looks dull and dry. The centers should still be gooey and underbaked. You can test bake one cookie first to gauge the best timing for your oven.

Step 10: Cool. Remove the cookies from the oven and let them cool completely on the baking sheets for at least 30 minutes. They are quite fragile when warm, so don’t try to move them too soon. Keep any remaining dough refrigerated while other cookies are baking.

Follow this step, and it will be perfect.

Troubleshooting

Let’s address some potential issues that might arise while making these cookies, and how to solve them:

Problem: My cookies spread too much. Solution: Make sure you used cold butter, chilled the dough, and didn’t overmix the dough. Also, double-check your oven temperature – it might be running too low.

Problem: My cookies are too dry. Solution: You may have overbaked them. Remember, the centers should still be gooey when you remove them from the oven. They will continue to cook as they cool.

Problem: My cookies aren’t gooey in the center. Solution: Make sure you didn’t overbake them, and that you formed the dough balls tall and loosely packed, rather than tightly packed.

Problem: The cookies are sticking Solution: Use parchment.

With theses solutions, you will succeed.

Tips and Variations

Here are some tips and variations to customize these cookies.

Tip: For a more intense vanilla flavor, use vanilla bean paste instead of extract.

Variation: Substitute different types of chocolate chips, such as milk chocolate, dark chocolate, or even peanut butter chips.

Tip: If you don’t have a digital scale, you can use a large ice cream scoop (about 1/3 cup) to portion out the dough, but weighing is more precise.

Variation: Add chopped nuts, such as walnuts or pecans, for added texture and flavor.

Tip: To ensure even baking, rotate the baking sheet halfway through the baking time.

Variation: Instead of frosted circus animal cookies, use other colorful candies or cookies, such as M&M’s or crushed Oreos. Be creative, personalize this recipe.

Serving and Pairing Suggestions

These Levain Bakery-Style Circus Animal Sprinkle Cookies are a show-stopping treat that’s perfect for any occasion. Here are some serving and pairing ideas:

Serving: Serve the cookies warm or at room temperature. They’re especially delicious when slightly warm and gooey.

Pairing: A glass of cold milk is the classic pairing, complementing the rich, buttery cookies and colorful mix-ins.

Serving: Arrange the cookies on a platter or in a decorative tin for a beautiful presentation.

Pairing: For a more indulgent treat, serve the cookies with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving: These cookies are perfect for parties, bake sales, or as a special gift.

Pairing: A cup of coffee or hot tea also pairs well with the flavors of these cookies.

This cookies are just delicious.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One large cookie may contain:

• Calories: 600-700
• Fat: 30-40 grams
• Saturated Fat: 18-22 grams
• Cholesterol: 60-80 mg
• Sodium: 200-300 mg
• Total Carbohydrates: 80-90 grams
• Dietary Fiber: 2-3 grams
• Sugars: 50-60 grams
• Protein: 8-10 grams

This is a treat and should be consumed in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Levain Bakery-Style Circus Animal Sprinkle Cookies are oversized, thick cookies with gooey centers, crisp edges, and a fun, colorful mix of frosted circus animal cookies, white chocolate chips, and rainbow sprinkles. They’re inspired by the famous New York City bakery but made at home with a few key techniques.

Q&A:

Q: Can I make these cookies smaller? A: Yes, you can, but you’ll need to adjust the baking time. Smaller cookies will bake faster, so keep a close eye on them.

Q: How long will the cookies stay fresh? A: They’re best enjoyed within the first few days, but they’ll remain edible for up to a week at room temperature, stored in an airtight container.

Q: Can I freeze the dough or the baked cookies? A: Yes, you can freeze both the dough and the baked cookies. Wrap the dough tightly in plastic wrap and then foil, and freeze for up to 2 months. Baked cookies can be frozen in an airtight container for up to 2 months.

Q: I don’t have cake flour. Can I use all-purpose flour only? A: You can, but the texture of the cookies will be slightly different. Cake flour contributes to the soft, slightly cakey interior.

Q: Can I made them gluten free? A: Yes, you can find a gluten free recipe on internet.