Ginger Snap Super Crisps with Lemon Yogurt Drizzle

These spicy cookies are a huge hit over the holidays, but they are so yummy you will want to make them all year. They are not overly sweet and have the brightness of fresh grated ginger to bring them to the top of the list for cookie cravings.

INGREDIENTS
2 sticks Unsalted Butter, room temp
1 cup Granulated Sugar
1/4 cup Dark Brown Sugar
1/3 cup Unsulphered Molassses (NOT blackstrap)
1 Large Egg
1/2 Tsp Salt
2 Tsp Baking Soda
2 Tsp Fresh Grated Ginger (or 1 1/2 tsp ground)
1 Tsp Ground Cinnamon
1/4 Tsp ground Cloves
2 Cups All-Purpose Flour

1 Cup Lemon White Chocolate Chips and 1/2 Cup of Yogurt Chips melted in a double boiler

INSTRUCTIONS
~Preheat Oven to 350 degrees. Line baking sheet with parchment paper
~In a large bowl using an eclectic mixer beat butter and sugars together until light and fluffy.
~Add Molasses, Egg and Fresh Ginger (if using powdered Ginger add to flour mix), beat until combined
~In a large bowl, combine the Salt, Baking Soda, Cinnamon, Cloves and Flour.
~Add Flour to Egg mixture until combined.
~Roll into balls (can roll in sugar if you need to…I don’t)
~Place on baking sheet with 3 inch spread between balls
~Bake 12 – 15 minutes
~Let cool completely before drizzling the lemon/yogurt chip mix on the top

Store in an airtight tin for up to a week or store in the Freezer for a quick sweet, cool treat for up to 6 months.

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