![Photo of Gingersnap people by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/gjh2r7r4bjpoayf5yrem.jpg?auto=webp&optimize=medium)
Gingersnap people
4
Points®
Total Time
3 hr 10 min
Prep
30 min
Cook
10 min
Serves
60
Difficulty
Moderate
Cinnamon, allspice, dark brown sugar, ginger and molasses bring a rich flavor to these clever little cookies. Refrigerating the dough makes it much easier to work with so be sure to let it chill for the complete hour. We used a 3-inch gingerbread cookie cutter for just the right size. The zesty icing is made from powdered sugar, lemon juice and lemon zest which combines perfectly with the flavor of the ginger cookies. These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colorful plastic wrap for a tasty holiday gift.
Ingredients
All-purpose flour
2 cup(s)
Whole wheat flour
1 cup(s)
Baking powder
2 tsp
Baking soda
½ tsp
Ground ginger
1 Tbsp, or less to taste
Ground cinnamon
1½ tsp
Table salt
¼ tsp
Ground allspice
¼ tsp
Unsalted butter
¼ pound(s), softened
Packed brown sugar
1 cup(s), dark-variety
Egg
1 large egg(s), beaten
Blackstrap molasses
½ cup(s)
Vanilla extract
1 tsp
Cooking spray
4 spray(s)
All-purpose flour
1 Tbsp, for rolling out dough
Powdered sugar (confectioner's)
1½ cup(s)
Fresh lemon juice
2 Tbsp, or less to taste
Lemon zest
2 tsp