photo credit: janes sweets

We are still weeks away from Christmas, and I’m already fantasizing about Christmas cookies!

This year, I plan on doing a LOT of baking, and since I know I’ll be surrounded by tons of cookies, I’ll be using some healthier, lower calorie versions of popular Christmas cookies.

One of my favorites, is this delicious Molasses Cookie Recipe. It’s so simple, but it just tastes so Christmas-y to me, and it’s a must have on my cookie tray. By making a few changes to the traditional molasses cookie recipe, I was able to knock off some extra fat and calories, making this version just 2 Points per cookie. Not bad considering the rich ingredients used in this particular type of cookie.

And considering it’s such a powerful cookie with lots of intense flavors, one or two of them is just enough to satisfy.

Molasses Cookies Recipe

Enjoy a lower calorie version of this popular Molasses Christmas Cookie Recipe. Each cookie has just 2 Points, and has that delicious seasonal flavor you know and love.


  • 1 cup all-purpose flour
  • 1 cup whole wheat all-purpose flour
  • 1 1/3 cup sugar
  • 1/4 cup molasses
  • 1/3 cup crystallized ginger, finely chopped
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup liquid egg substitute
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger


  1. In a large bowl, beat butter and 1 cup sugar until creamy. Add in egg and molasses, and mix well.
  2. In another large bowl, whisk together the flour, baking soda, cinnamon, salt, cloves and ginger until well blended.
  3. Stir in crystallized ginger.
  4. Blend the flour mixture into the butter mixture slowly, mixing well.
  5. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
  6. Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
  7. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 36 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
  8. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 3

Culinary tradition: USA (Traditional)

Entire recipe makes 3 dozen
Serving size is 1 cookie
Each cookie = 2 Points

PER SERVING: 52 calories; 1 g fat; 14 g carbohydrates; 2 g protein; 0 g fiber


  1. What’s with using egg substitute? How many eggs does a 1/4 cup replace?

    • Wendy Zitzman

      The egg substitute is a lower fat and calorie substitute for eggs. It also has no cholesterol, so it’s a great way to keep the recipe a bit lighter and better for those who are sensitive to cholesterol.

  2. Thank you for this recipe. My all time favorite cookie. I appreciate a lightened up recipe that still contains real ingredients. These are amazingly delicious; enough so that I won’t be tempted to go back to the full fat original recipe I used to use. Keep up the good work!

  3. Just finished making these. They were very good and plan to give away some of them for Christmas gifts. Will also be trying the peanut butter ones and may try white chocolate macadamia ones. I have made gingersnap cookies over the years, but I think out of all of them, these may be the best. Thank you so much for all of your wonderful recipes. Merry Christmas!

  4. is it possible to omit the chrystalized ginger?? it is very costly and difficult to find!

    • laaloosh

      I wouldn’t omit it, as it’s a key flavor maker in this particular recipe. But you can easily make your own crystalized ginger! Just mix 2 tbs. of freshly grated ginger root with 2 tbs. of granulated sugar. Substitute for every 1/2 cup of crystallized ginger called for in your recipe. Freshly grated ginger root most closely approximates crystallized ginger, both in texture and the size of the ginger pieces or chunks, depending on how finely you chop or grate them.

  5. Ariana T

    Can egg whites be used instead of liquid substitute?

  6. For the love of all things amazing (not making sense, but i don’t even care) these cookies are unbelievable. Their soooo sooo addicting, its dangerous. Everyone go make these now!!

  7. AND they turn out looking beautiful too…will be making these for years to come!

  8. Kristi Rimkus

    I adore molasses cookies. Have you tried whole wheat pastry flour yet? I love the texture and have replaced both my whole wheat and white flour with it. I’ve bookmarked this cookie recipe for the holidays. Have a good week!

  9. Anna Chinappi

    Just made these AMAZING cookies and had two with a cup of coffee! Oh my god, such intense flavor. And so easy to make. I love you!!!!!

  10. oh WOW….just the ingredient list of these cookies has me drooling! I will be making these for sure!