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WW Recipe of the Day: Christmas Crackle Spice Cookies
One of my favorite Christmas traditions is baking cookies, something I’ve been doing since I was kid. These Crackle Spice Drops are a lighter version of one of my favorite holiday cookies.
One of the great things about the WW program is that no food is off limits, including cookies!
So today, I thought it would be fun to share one of my favorite WW recipes for Christmas cookies. I’ve been baking these Spice Cookies ever since they were featured in a WW Weekly several years ago.
Baking Notes
- These crackle spice drops were very easy to make.
- With less butter and sugar than a traditional ginger spice cookie, they baked up not-too-spicy and not-too-sweet.
- For best results chill the dough for about 30 minutes before rolling it into balls, which makes the dough easier to work with.
- If you don’t have pumpkin pie spice you can substitute: 1-1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
- A great addition to your holiday cookie tray, I think these also would make a nice homemade gift packed in a cellophane bag tied with raffia to which you attach an herbal tea bag or two.
How Many Calories and WW Points in these Low Fat Crackle Spice Cookies?
According to my calculations, each cookie has just 51 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
If you’ve made these low calorie Crackle Spice Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Skinny Crackle Spice Drops Cookie Recipe
Equipment
Ingredients
- 1/2 cup reduced-calorie margarine, softened
- 1/2 cup unpacked brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup confectioner’s sugar for rolling
Instructions
- Position an oven rack in the center of your oven. Preheat your oven to 375F degrees. Line your baking sheets with silicone liners or parchment for easiest cleanup. Or use ungreased cookie sheets. You’ll need at least 2.
- In a mixing bowl, beat the butter and brown sugar with an electric mixer (affiliate link) on medium speed until creamy.
- Add the egg and vanilla and beat until light and fluffy.
- Stir in the flour, baking soda, salt and pumpkin pie spice.
- For best results place the cookie dough in the refrigerator to chill for 30 minutes.
- Roll rounded teaspoonfuls of dough into balls and then roll in the confectioners sugar to coat, making 36 cookies.
- Place the balls of cookie dough on the cookie sheets spaced at least 1 inch apart. Bake, one cookie sheet at a time in the center of the oven, until golden, 7 to 8 minutes.
- Remove from the oven and let cool on the cookie sheet for a minute and then transfer them to a wire rack to cool completely.
- Repeat with the remaining cookies.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 1 PointsPlus (Old plan) Baking Notes:
- With less butter and sugar than a traditional ginger spice cookie, they baked up not-too-spicy and not-too-sweet.
- For best results chill the dough for about 30 minutes before rolling it into balls, which makes the dough easier to work with.
- If you don’t have pumpkin pie spice you can substitute: 1-1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
- A great addition to your holiday cookie tray, I think these also would make a nice homemade gift packed in a cellophane bag tied with raffia to which you attach an herbal tea bag or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers Weekly
Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.”
~ Sandra Lee
