piced Cookie (Levain Bakery Fall Cookie) Recipe

If you’re looking for a cookie that perfectly captures the comforting spirit of autumn, this piced Cookie (Levain Bakery Fall Cookie) is an absolute must-try. It’s a divine blend of warm spices like cinnamon, ginger, nutmeg, and just a hint of cloves, all wrapped around rich, melty chocolate chips and a tender, buttery dough that is crispy on the outside and irresistibly gooey inside. Each bite feels like a cozy fall hug, packed with flavor and texture that will have you reaching for more. The combination of molasses and spices makes this cookie stand out, delivering a nostalgic yet sophisticated treat that’s truly special.

Ingredients You’ll Need

The magic of this piced Cookie (Levain Bakery Fall Cookie) starts with simple but thoughtfully chosen ingredients. Each element adds its own character to the final cookie, from the cold butter that creates flaky pockets to the aromatic spices that bring warmth and depth.

• Cold Butter (12 Tablespoons, cut into cubes): Using cold butter creates the signature flaky, tender crumb that makes these cookies so unique.
• Dark Brown Sugar (1/2 cup): Adds moisture and rich caramel notes that deepen the cookie’s flavor; light brown sugar works too in a pinch.
• Sugar (1/2 cup): Provides balanced sweetness and helps with browning for that perfect golden crust.
• Large Egg (1): Binds the dough while adding richness and structure.
• Molasses (2 Tablespoons): Brings robust, slightly smoky sweetness that complements the fall spices beautifully.
• Flour (2 cups): The base of the dough, giving it structure and chew.
• Baking Soda (1 teaspoon): Works as a leavening agent, helping cookies rise just right.
• Cornstarch (1 teaspoon): Adds tenderness by softening the dough’s texture.
• Salt (1/2 teaspoon; reduce to 1/4 if using salted butter): Balances sweetness and enhances all flavors.
• Cinnamon (1 teaspoon): An essential autumn spice that delivers warmth and a cozy aroma.
• Ground Ginger (1 1/4 teaspoon): Adds a zesty, spicy kick that lifts the flavor profile; can be reduced if preferred milder.
• Ground Nutmeg (1/2 teaspoon): Provides a subtle nutty warmth that complements cinnamon and ginger.
• Ground Cloves (1/8 teaspoon, optional): Just a whisper of this intense spice adds depth and character.
• Chocolate Chips or Chunks (1 1/2 cups): Melt-in-your-mouth pockets of sweetness that pair perfectly with the spicy dough.

How to Make piced Cookie (Levain Bakery Fall Cookie)

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 400 degrees to get ahead of the game. Then, in a large mixing bowl, beat the cold, cubed butter together with the dark brown sugar and white sugar. Whip them for about 4 minutes until the mixture is light, fluffy, and creamy—this is where the cookies start building their tender texture and sweetness.

Step 2: Add Molasses and Egg

Next, mix in the molasses and egg for about a minute longer until everything is fully combined. The molasses isn’t just a flavor booster here; it keeps the cookies moist and gives them that irresistible deep amber hue.

Step 3: Incorporate Dry Ingredients and Chocolate Chips

Now it’s time to fold in the dry ingredients carefully. Combine the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, cloves (if using), and chocolate chips right into your wet ingredients. Folding gently ensures you keep that perfect soft texture, while the spices fill every bite with autumn vibes.

Step 4: Shape the Cookies

Roll the dough into large balls weighing between 4 to 6 ounces each, depending on how generously sized you want your cookies. Place them on a parchment-lined baking sheet—light-colored baking sheets work best here as they promote even browning without burning.

Step 5: Bake and Cool

Bake the cookies for 8 to 10 minutes. They’ll look a bit underdone when you pull them out, but don’t worry—that’s the secret to their gooey center. Let them rest on the baking sheet for 10 to 15 minutes to finish setting up before moving them. This waiting game is key to achieving that perfect piced Cookie (Levain Bakery Fall Cookie) texture.

How to Serve piced Cookie (Levain Bakery Fall Cookie)

Garnishes

While these cookies are scrumptious just as they are, you can add a little pizzazz by sprinkling a pinch of flaky sea salt on top just before baking. This contrast enhances the sweetness and spices beautifully, giving an extra pop of flavor with every bite.

Side Dishes

Pair your piced Cookie (Levain Bakery Fall Cookie) with a warm cup of chai tea, coffee, or even a glass of cold milk. The warm, spiced notes of the cookie blend incredibly well with spiced beverages, creating a cozy, comforting experience that’s perfect for chilly afternoons or after-dinner treats.

Creative Ways to Present

For a fun twist, serve these cookies as part of a fall-themed dessert platter with pumpkin spice ice cream or dollop them with whipped cream infused with cinnamon. You could also sandwich two together with a layer of cream cheese frosting or salted caramel for an indulgent homemade treat that wows every time.

Make Ahead and Storage

Storing Leftovers

Keep your leftover piced Cookie (Levain Bakery Fall Cookie) fresh by storing them in an airtight container at room temperature. They should stay soft and delicious for up to 4 days. If you’d like to preserve that just-baked warmth, adding a slice of bread alongside the cookies in the container helps maintain moisture.

Freezing

You can freeze these cookies either before or after baking. If freezing dough balls, wrap each tightly and freeze up to 2 months; just bake straight from the freezer, adding a few extra minutes. Baked cookies freeze well too; place them in a freezer-safe container with layers separated by parchment paper to prevent sticking.

Reheating

To bring back that fresh-baked feel, reheat cookies in a warm oven at 300 degrees Fahrenheit for 5 to 7 minutes. Alternatively, a quick zap in the microwave for 10-15 seconds softens them wonderfully, but watch closely to avoid over-softening.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Absolutely! Light brown sugar works fine if dark brown sugar isn’t available, though your cookies may have a slightly milder molasses flavor and lighter color.

What if I don’t have molasses—can I substitute it?

Molasses adds a distinct depth and moisture, but if you’re out, use dark corn syrup or honey as a substitute. The flavor won’t be identical but will still give a lovely sweetness.

Why is cold butter important for this recipe?

Cold butter helps create those flaky, tender layers in the cookie, resulting in a delightful contrast between a crisp outside and a soft, gooey center.

Can I use different types of chocolate for the chips?

Yes! Feel free to use semi-sweet, bittersweet, or even a mix of milk chocolate and dark chocolate chunks, depending on your taste preference.

How do spices affect the cookie if I reduce or omit some?

The spices are what give this cookie its cozy fall personality. Reducing cinnamon, ginger, nutmeg, or cloves will make the cookie less spicy and aromatic but still tasty—just less autumnal. Omitting cloves entirely is fine if you’re sensitive to strong spices.

Final Thoughts

There’s something truly magical about the piced Cookie (Levain Bakery Fall Cookie) that just feels right for fall, combining warmth, sweetness, and a hint of spice that comforts and delights. It’s an inviting recipe that’s simple enough to enjoy baking with friends or to treat yourself with on a crisp afternoon. Give it a whirl and discover your new fall favorite cookie—you won’t regret it!

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