Lei'd Cookies🍪
Cookie shop · Culver City ·
Globally inspired gourmet cookies with unique flavors like mango sticky rice
Globally inspired gourmet cookies with unique flavors like mango sticky rice
"Stepping into Lei’d Cookies is like walking into a luau that smells of cookie dough. The shop is painted in bright teal with plenty of orchid decor, and their menu is full of fun, Asian-inspired riffs. We’re fans of most of their flavors, including the guava cheese and ube matcha, but it's the mango sticky rice we're still dreaming about. It’s stuffed with dried mango and coconut flakes, then topped with an actual mound of sweet sticky rice—a convincing take on an iconic Thai dessert." - Cathy Park
"Born as a pop-up at Smorgasburg, Lei’d has settled into its permanent home in Culver City since opening in 2023. In contrast to other bakeries whose cookie selections may be limited to chocolate chip, sugar cookie, or oatmeal raisin, Lei’d draws influence from around the world, baking it into cookies like mango sticky rice, cannoli, and guava cheese. There are even some gluten-free options, including a flourless brownie and snickerdoodle." - Rebecca Roland
"Culver City's popular cookie shop introduced three new flavors for Black History Month by collaborating with Ghana’s Gloria’s Shitochili oils, including a rum pineapple cookie baked with pineapple in the center and drizzled with a Jamaican rum-pineapple glaze. For Valentine’s Day they offered a double chocolate strawberry crème brûlée cookie and a hazelnut raspberry cookie; customers can order in advance or visit the Culver City shop to pick them up." - Mona Holmes
"At the Lei’d storefront, they sell products from Smorgasburg vendors and other local operators, which helps spread the word and availability about other LA businesses and exemplifies the collaborative spirit I appreciate." - Eater Staff
"Leilani Terris and James Lewis converted the Coolhaus shop in Culver City into a cookie factory baking global-inspired cookie flavors—think mango sticky rice, guava and goat cheese, and a Mayan dark chocolate-cinnamon-cayenne creation—plus a coconut-filled take on buko pandan sapin sapin." - Eater Staff