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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! 

If you are looking for other low point cookies-be sure to check out these Two Point Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies or these No Bake Peanut Butter Protein Bites

The two key ingredients to making these ginger cookies low in points is using Sukrin Gold-a zero Freestyle 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.

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 granulated sugar substitute ( I use sucralose) 
• 1/4 cup brown sugar substitute ( I use Sukrin Gold)
• 1 egg
• 1/4 cup molasses
• 1/2 cup granulated sugar substitute ( I use sucralose), to roll dough in

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.

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine, 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.

Servings: Makes 24 cookies / 2 Freestyle Smart Points each

Yield: 24

2 Point Soft Ginger Cookies

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These Two Point Soft Ginger Cookies are insanely delicious!

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

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 granulated sugar substitute ( I use sucralose) 
• 1/4 cup brown sugar substitute ( I use Sukrin Gold)
• 1 egg
• 1/4 cup molasses
• 1/2 cup granulated sugar substitute ( I use sucralose), to roll dough in

Instructions

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine, 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.

Servings: Makes 24 cookies / 2 Freestyle Smart Points each

Recommended Products

• 
  Sukrin Gold
• 
  Golden Barrel Unsulphured Supreme Baking/Barbados molasses

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