Lebküchen Cookies
Yield: 2 dozen cookies
Prep time: 40 minutes, including chilling
Cook time: 15 minutes
¾ cup unsalted butter, room temperature
1 cup sugar, plus more for rolling cookies
1 egg, room temperature
¼ cup molasses
2¼ cups all-purpose flour
1 Tbsp. RawSpiceBar Lebküchen Blend
1 tsp. baking soda
¼ tsp. kosher salt
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add the egg and molasses, beating well after each addition, until uniform.
- In a separate bowl, combine the flour, Lebküchen Blend, baking soda, and salt. Gradually add the dry ingredient mixture to the creamed mixture, stirring constantly. Mix until just combined.
- Cover and chill the dough in the fridge for at least 20 minutes and up to 1 day.
- When you're ready to bake, preheat the oven to 350°F. Add a thin layer of sugar to a plate.
- Roll the dough into 1½-inch round balls, then roll each ball in the sugar to coat.
- Place cookies on baking sheets, leaving 1-2 inches of space between each cookie. Bake for 12-15 minutes, until set on the edges and slightly puffed.
- Cool on the baking sheets for 1-2 minutes, then transfer to a wire rack to cool completely.
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