These Soft Ginger Cookies are perfectly seasoned-with just the right amount of spices — ginger, cinnamon, cloves and molasses. They are soft, chewy and super delicious!

Makes 24 cookies

What are ingredients do I need to make these Ginger Cookies?

• Self rising flour or Kodiak Pancake Mix – I like to use Kodiak Pancake Mix since its lower points than the self rising flour. You could also use King Arthur Gluten-Free Baking Mix for a gluten-free option.
• Ground cinnamon
• Ground cloves
• Ground ginger
• Light Butter- I use Land O’ Lakes light butter made with canola oil
• Zero point granulated sugar substitute -I use Lakanto Monkfruit Classic Sweetener
• Zero point brown sugar substitute – I use Sukrin Gold or Lakanto Monkfruit Golden Sweetener
• Egg or 2 egg whites
• Molasses
• Regular sugar or zero point white granulated sugar substitute-to roll dough in. I like to use regular sugar for the topping. The zero point sweetener can have a cooling effect when its not baked. If you are sensitive to that effect, I recommend using regular sugar for the topping.

How do I make these Soft Ginger Cookies?

In a medium mixing bowl combine, pancake mix or self rising flour, ginger, cinnamon, cloves.

In a separate large bowl, beat together light butter, brown sugar and granulated sugar substitutes. Add egg and molasses and beat until smooth and creamy.

Using your hands, shape dough into 2-inch balls.

Roll in sugar substitute and place on a cookie sheet that has been covered with parchment paper. 

Repeat until 24 cookies are made.

Bake for 11-13 minutes or until light and puffy.

Let cookies cool for 5 minutes and then transfer to a wire rack to completely cool.

Makes 24 cookies

Ingredients:

• 2 1/4 cups self rising flour or Kodiak Pancake Mix
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 2 tsp ground ginger
• 6 Tbsp Land O’ Lakes light butter made with canola oil
• 1/2 cup zero point granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)  
• 1/4 cup zero point brown sugar substitute – I use Lakanto Golden Sweetener
• 1 egg or 2 egg whites
• 1/4 cup molasses
• 1/4 cup regular sugar or zero point white granulated sugar substitute, to roll dough in

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine, pancake mix or self rising flour, ginger, cinnamon, cloves.
3. In a separate large bowl, beat together light butter, brown sugar and granulated sugar substitutes. Add egg and molasses and beat until smooth and creamy.
4. Add a little flour mixture at a time and continue to beat as much as you can until all the flour mixture is incoprporated.
5. Using your hands, shape dough into 2-inch balls. Roll in sugar substitute and place on a cookie sheet that has been covered with parchment paper. 
6. Repeat until 24 cookies are made.
7. Bake for 11-13 minutes or until light and puffy.
8. DO NOT OVERBAKE or these will be hard and overly chewy.
9. Let cookies cool for 5 minutes and then transfer to a wire rack to completely cool.
10. Store in an airtight container up to 5 days or freeze for up to a month.

Makes 24 cookies

5 Points® for 2 cookies

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.