Infused Ginger Cookies

Name: Infused Ginger Cookies
Prep time: 30 min
Total time: 30 min
Yield: 48
Ingredients: 3/4 cup LĒVO infused butter; 1 cup sugar; 1 egg; 4 tbsp molasses; 2 cups flour; 2 tsp baking powder; 2 tsp baking soda; 1 tsp cinnamon; 1 tsp ginger; 1 tsp cloves; 1 tsp salt; 1/4 cup sugar, for rolling

Nothing is quite as satisfying as the crisp snap of a ginger cookie, and adding an extra kick by infusing the butter takes it to the next level. Perfect for the holidays or really anytime of year when you are looking for a delicious treat, this #LEVOmade infused ginger cookie recipe is the real deal. Dunk it in your morning latte, oof! Chef's kiss.

Infused Ginger Cookies

Rated 5 stars by 2 users

Servings

48 cookies

Prep Time

30 minutes

Cook Time

10-12 minutes

Author:

Kim Brochu

Delicious Infused Ginger Cookies!

Ingredients

3/4 cup LĒVO infused butter
1 cup sugar
1 egg
4 tbsp molasses
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp salt
1/4 cup sugar, for rolling

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Directions

LĒVO Prep

Fill LĒVO herb pod with your herb of choice.
Set your LĒVO to the Activate cycle and relax. Remember, no oil or butter should be added until you begin infusing in the next step!
Once complete, fill the LĒVO reservoir with oil or butter. Set your LĒVO to infuse for 2.5+ hours at 160-175°F.
Relax! Once it's complete, dispense your oil or butter and set aside.

Instructions

Preheat oven to 350°F.
Line baking sheets with parchment or grease.
Cream together butter and sugar.
Add egg and mix well.
Add molasses and mix well.
In a separate medium bowl, mix together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves and salt.
Add dry ingredients to wet ingredients gradually, adding a little at a time until fully incorporated.
Roll dough into 1" (2.5 cm) balls then roll in sugar.
Place on parchment-lined cookie sheets about 2" (6 cm) apart.
Bake 10 to 12 minutes until the bottoms are golden.
Let sit on sheet for 2 minutes before transferring to cool on baking racks.
Yield: 48 cookies