Winter Ginger Snaps

Serves: 56
WW Points: 1

3/4 cup brown sugar - (firmly packed)
3 tablespoon margarine
1/2 cup molasses
1/4 cup water
2 3/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
vegetable cooking spray
2 tablespoon sugar

With an electric mixer, cream brown sugar and margarine. Add molasses and water and continue beating until well blended.

Combine flour and next five ingredients, then gradually add to the creamed mixture. Gently form dough into a ball; wrap in

plastic and place in freezer for 30 minutes.

On a well-floured surface, take chilled dough and roll into 1/8-inch thickness. Cut with cookie cutters and place cut-out

cookies onto greased or spayed cookie sheets; sprinkle with sugar.

Bake at 350 degrees for about 9 minutes. Cool on wire racks.

This recipe yields approximately 56 cookies.

Nutritional Analysis:
Calories: 47; fat: 6 grams; cholesterol: 0 mg; sodium: 44 mg.

Source: Advocate Health Care's Recipes for Health, provided by

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