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Skinny ginger cookies
Nb persons: 0
Yield: 50 cookies
Preparation time:
Total time:
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| 3 T | butter, softened |
| 2 T | Greek yoghurt |
| 1/2 cup plus 3 T | sugar |
| 1/4 cup | molasses |
| 1 large | egg |
| 2 cups | white wholewheat flour, loosely packed |
| 2 t | bicarb |
| 1 t | ground ginger |
| 1 t | ground cinnamon |
| 1/2 t | ground nutmeg |
Place butter in mixing bowl with yoghurt, beat at medium speed until fluffy. Continue mixing while gradually adding 1/2 cup sugar until well blended
Add molasses and egg and beat well.
Combine flour and spices. Gradually add flour mixture to butter mixture, stirring until well blended.
Makes 50 cookies.
Divide dough in half and wrap each portion in plastic wrap do freeze for 30 minutes.
Preheat oven to 180 degrees.
Take each portion of dough and make 1 inch balls. Roll balls in remaining 3T sugar and place on greased baking sheets. Leave about 2 inches between each ball.
Flatten cookies with the bottom of a glass to 1/2 inch thickness. Bake for 12 minutes or until lightly browned.
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