Photo of Ginger Snap People by WW

Ginger Snap People

Points® value
Total Time
30 min
20 min
10 min
These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colourful plastic wrap for a healthy holiday gift.


All-purpose flour

2 cup(s)

Whole wheat flour

1 cup(s)

Baking powder

2 tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Ground cinnamon

1½ tsp(s)

Ground allspice

¼ tsp(s)

Ground ginger

1 tbsp(s), or less to taste


¼ pound(s), softened (1 stick)

Packed brown sugar

1 cup(s), dark-variety

Raw egg

1 large, beaten

Blackstrap molasses

½ cup(s)

Vanilla extract

1 tsp(s)

Cooking spray

2 spray(s)

All-purpose flour

1 tbsp(s), for rolling out dough

Powdered sugar (confectioner's)

1½ cup(s)

Fresh lemon juice

2 tbsp(s), or less to taste

Lemon zest

2 tsp(s)


  1. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
  2. Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
  3. With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
  4. Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
  5. Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
  6. Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
  7. Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
  8. Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired.
  9. Yields 1 cookie per serving.