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Soft Ginger Cookie

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

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 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

2-3 PersonalPoints™ per cookie*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 

Yield: 24

Soft Ginger Cookies

Soft Ginger Cookies

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!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 13 minutes 11 seconds
Total Time 28 minutes 11 seconds

Ingredients

  • 2 1/4 cups Kodiak Pancake Mix, self rising flour or King Arthur Gluten-Free Baking Mix for a gluten-free option.
  • 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 or 2 egg whites
  • 1/4 cup molasses
  • 1/4 cup zero point granulated sugar substitute, to roll dough in

Instructions

  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

2-3 PersonalPoints™ per cookie*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    Smartpoints: GREEN/BLUE/PURPLE: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookie

Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 178mgCarbohydrates: 13gFiber: 0gSugar: 2gProtein: 1g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

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