Two Point Weight Watchers Soft Ginger Cookies Recipe

Introduction: Prepare to embark on a journey of culinary delight with our Two-Point Weight Watchers Soft Ginger Cookies. These delectable treats are the culmination of weeks of experimentation to bring you a low-point cookie recipe that doesn’t compromise on taste or texture. Bursting with the warm, aromatic flavors of ginger, cinnamon, cloves, and molasses, these cookies are soft, chewy, and utterly irresistible. Plus, with just the right combination of ingredients, they’re perfectly portioned to fit into your SmartPoints allowance, making them a guilt-free pleasure for any occasion.

Ingredients: Crafted with care and precision, our recipe calls for a thoughtful selection of ingredients to ensure the perfect balance of flavor and nutrition. Start with 2 1/4 cups of self-rising flour, preferably Gold Medal for its quality and consistency. Enhance the flavor profile with ground cinnamon, cloves, and ginger, adding depth and warmth to each bite. For a rich and indulgent texture, we use Land O’ Lakes light butter made with canola oil, along with zero-point granulated sugar substitute such as Lakanto Monkfruit Classic Sweetener and brown sugar substitute like Sukrin Gold. The addition of an egg and molasses brings a creamy smoothness and sweetness to the dough, while a final roll in zero-point granulated sugar substitute adds a delightful crunch to the exterior.

Directions: Begin by preheating your oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine the self-rising flour, ground cinnamon, cloves, and ginger, ensuring an even distribution of spices. In a separate large bowl, beat together the Land O’ Lakes light butter, brown sugar substitute, and granulated sugar substitute until smooth and creamy. Add the egg and molasses to the butter mixture, beating until well incorporated. Gradually add the flour mixture to the wet ingredients, mixing until a smooth dough forms. Shape the dough into 2-inch balls and roll each ball in the granulated sugar substitute. Place the coated dough balls on a parchment-lined cookie sheet and bake for 11-13 minutes, or until the cookies are light and puffy. Be careful not to overbake, as this can result in hard, overly chewy cookies. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container for up to 5 days or freeze for longer preservation.

Notes: It’s important to note that when calculating SmartPoints for this recipe, you’ll need to enter the ingredients manually into the recipe builder, as the app may not recognize the zero-point items. By using zero-point brown sugar substitute and Land O’ Lakes light butter made with canola oil, you can enjoy these delicious cookies without worrying about exceeding your SmartPoints allowance. Whether you’re following the Green, Blue, or Purple plan, these cookies are a delightful treat that fits seamlessly into your weight loss journey.

Conclusion: Treat yourself to the irresistible flavor and texture of our Two-Point Weight Watchers Soft Ginger Cookies. Perfectly portioned and packed with warm spices, these cookies are a testament to the art of low-point baking. Whether enjoyed as a midday snack, dessert, or anytime indulgence, they’re sure to satisfy your sweet cravings without derailing your healthy eating goals. So go ahead, bake up a batch today and savor the joy of guilt-free indulgence with every bite.



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.
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.

These Two Point Weight Watchers Soft Ginger Cookies are insanely delicious.

I’ve been creating low-point cookie recipes for the past few weeks. And finaly 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 PLAN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookie
BLUE PLAN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies
PURPLE PLAN: 2 SmartPoints for 1 cookie or 5 SmartPoints for 2 cookies

WHAT THE INGREDIENTS THAT I NEED TO MAKING THESE GINGER COOKIES LOW IN POINTS?

To make 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 always use Land o’ Lake light butter for all of my baking recipes.

Combine flour, ginger, cinnamon and cloves in a medium mixing bowl.

Whisk light butter, brown sugar, and granulated sugar substitutes in a separate large bowl, add eggs 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 tra