Preheat oven to 350F degrees. Set aside cookies sheets, parchment paper or silicone liners, if using.
In a large mixing bowl, beat the butter sweetener, egg and molasses with an electric mixer on medium speed until creamy.
In a medium mixing bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger and ground cloves.
With the mixer on medium, gradually beat in the dry flour mixture until thoroughly incorporated.
Roll cookie dough into 24 balls, using approximately 1 tablespoon dough, and place at least 2 inches apart on cookie sheet. Slightly flatten the balls with damp fingers or the bottom of a glass and lightly sprinkle with sparkling sugar. (My dough was still quite damp and sticky, so the sparkling sugar stuck well. If your dough is dry, you can lightly whisk an egg white and lightly brush each cookie before sprinkling with sparkling sugar.)
Bake for about 10 - 12 minutes, until firm to the touch and golden. Allow cookies to cool for a few minutes on the cookie sheet before removing to a wire rack to cool completely.
Store cookies in an airtight container at room temperature.
Notes
Serving size: 1 cookieWW Points:Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)2 WW PointsPlus (Old plan)