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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 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

  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

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

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