Sugar, spice and everything nice is found in each bite of this decadent holiday treat. Experience the crisp chew of this cookie with a glass of milk or egg nog! From the time they come out of the oven, it will be difficult to keep these in the cookie jar for long!
Yield: 36 1-tablespoon cookies
1 stick (½ cup) unsalted butter
1 cup Greek yogurt
½ cup granulated sugar
½ cup brown sugar, firmly packed
1/3 cup molasses
2 ¼ cup flour
2 teaspoons ginger, ground
½ teaspoon nutmeg, grated
1 teaspoon cinnamon, ground
2 teaspoons baking soda
½ teaspoon sea salt
2 teaspoons liquid sunflower lecithin
Granulated sugar for coating
Pan spray for greasing
To make gingerbread people, increase the amount of flour by ¼ cup. Roll out the dough and use your cookie cutters. Decorate as you wish!
Sub the butter for a high potency cannabutter. A prepared cannabis/hemp concentrate, i.e., distillate, can be used to medicate this recipe instead of using cannabutter.
Preheat the oven to 325°. Line 2-3 cookie sheets with wax paper and grease them with pan spray.
Using an electric mixer, cream the granulated sugar, brown sugar, butter and Greek yogurt until light and fluffy.
Add the egg, molasses and liquid sunflower lecithin; blend well.
Over the bowl, sift the dry ingredients into the butter mixture. Blend well and freeze for 15-30 minutes.
Place about ¼- ½ cup granulated sugar in a bowl. Roll tablespoonfuls of dough into balls and roll into the sugar to coat.
Put the balls on the cookie sheets and flatten the center slightly. Leave 2 inches in between cookies. Bake for 12-15 minutes. They will be golden on the outside and soft in the middle. Let stand 5 minutes and transfer to a cooling rack.