These Two Point Soft Ginger Cookies are insanely delicious. Over the few weeks, I’ve been working on creating low point cookies recipes. I was able to get these bad boys down to two points-and they are perfect-they have just the right amount of spices — ginger, cinnamon, cloves and molasses. They are soft, chewy and super delicious!
Servings: Makes 24 cookies
GREEN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookie
BLUE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
PURPLE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
If you are looking for other low point cookies-be sure to check out these
Two Point Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies
No Bake Peanut Butter Protein Bites
What are the key ingredients to making these Ginger Cookies low in points?
The two key ingredients to making these ginger cookies low in points is using a zero smart point brown sugar substitute along with Land o’ Lakes light butter made with canola oil.
I use Land o’ Lake light butter for all of my baking recipes. I have found that it has the lowest points and it tastes amazing! You can find it at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.
How do I make these Soft Ginger Cookies?
In a medium mixing bowl combine, 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.
Ingredients:
- 2 1/4 cups self rising flour (I use Gold Medal)
- 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 brown sugar substitute ( I use Sukrin Gold)
- 1 egg
- 1/4 cup molasses
- 1/4 cup zero point white granulated sugar substitute, to roll dough in
Directions:
- Preheat oven to 350 degrees.
- In a medium mixing bowl combine, 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.
- Add a little flour mixture at a time and continue to beat as much as you can until all the flour mixture is incoprporated.
- 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.
- DO NOT OVERBAKE or these will be hard and overly chewy.
- Let cookies cool for 5 minutes and then transfer to a wire rack to completely cool.
- Store in an airtight container up to 5 days or freeze for up to a month.
Servings: Makes 24 cookies
GREEN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookie
BLUE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
PURPLE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
Notes:
In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
2 Point Soft Ginger Cookies

These Two Point Soft Ginger Cookies are insanely delicious!
Ingredients
- 2 1/4 cups self rising flour ( I use Gold Medal)
- 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 Sukrin Gold or Lakanto Monkfruit Golden Sweetener)
- 1 egg
- 1/4 cup molasses
- 1/4 cup zero point granulated sugar substitute, to roll dough in
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl combine, 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.
- Add a little flour mixture at a time and continue to beat as much as you can until all the flour mixture is incoprporated.
- 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.
- DO NOT OVERBAKE or these will be hard and overly chewy.
- Let cookies cool for 5 minutes and then transfer to a wire rack to completely cool.
- Store in an airtight container up to 5 days or freeze for up to a month.
Servings: Makes 24 cookies
GREEN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookie
BLUE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
PURPLE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
Notes
In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
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Nutrition Information:
Yield:
24Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 178mgCarbohydrates: 13gFiber: 0gSugar: 2gProtein: 1g
Linda,
What’s the advantage of making your 2-ingredient dough to reg pizza dough?
I love the fact that th two ingredient dough has lower points and more protein that regular pizza dough.
Would I be able to use splenda brown sugar with the same point value result?
The Splenda brown sugar has points-so the point value would change. The Swerve brown sugar or Sukrin Gold are the two brown sugar substitutes that I am familiar with that are 0 points