2 Point Soft Ginger Cookies
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1 egg
- 1 tsp ground cinnamon
- 1/4 cup molasses
- 1/2 tsp ground cloves
- 2 tsp ground ginger
- 2 1/4 cups self rising flour ( i use gold medal)
- 6 tbsp land o' lakes light butter made with canola oil
- 1/2 cup granulated sugar substitute ( i useâ sucralose)
- 1/4 cup brown sugar substitute ( i use sukrin gold)
- 1/2 cup granulated sugar substitute ( i useâ sucralose) to roll dough in
- Carbohydrate 2.65724302802874 g
- Cholesterol 0 mg
- Fat 0.0135461458429619 g
- Fiber 0.0743812485138575 g
- Protein 0.012470625 g
- Saturated Fat 0.00362131250173314 g
- Serving Size 1 1 Serving (4g)
- Sodium 1.32748958689589 mg
- Sugar 2.58286177951489 g
- Trans Fat 0.00323288541666667 g
- Calories 10 calories
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 / 2 Freestyle Smart Points each
