Fudge Crinkle Cookies – Drizzle Me Skinny! Recipe enthusiasts

The holiday season wouldn”t be complete without the sweet delight of festive Christmas cookies—they’re as synonymous with the festivities as Halloween candy! The tradition of baking cookies, especially with kids creating joyful messes, brings a special kind of warmth to our homes. However, the indulgence often comes with a hefty dose of Weight Watchers points and calories.  Determined to create a delicious yet guilt-free cookie option, I set out on a mission and – jackpot! My daughter, arriving home from school just as these warm chocolate fudge crinkle cookies came out of the oven, devoured a whopping six! Needless to say, the verdict was in: these were a resounding success and, best of all, a mere 2 Weight Watchers points each and only 39 calories. Want an extra tip? Freeze any leftovers and use them as a delightful crumble topping for your yogurt – a delicious way to stretch your treats!

Three reasons why you need to make this recipe!

They’re perfect for holiday gatherings. 

This recipe makes 36 cookies, so there’s plenty to share with your friends and family. The best part is they won’t even know these cookies are “lightened up”. They’re that good! 

Fudge Crinkle Cookies are very low in sugar. 

Each cookie has just 2 grams of sugar in it. The average cookie typically has 8 grams of sugar, so you’re really staying true to your goals with these cookies. 

They’re beautiful and so fun! 

Fudge crinkle cookies are one of my favorites because of their beautiful presentation. It doesn’t even take that much work, and these come out gorgeous every single time. 

Ingredients you need to make Fudge Crinkle Cookies: 

• ⅓ cup reduced calorie margarine
• ¼ cup brown sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ cup liquid egg whites
• ¼ cup nonfat vanilla Greek yogurt
• 1 ½ cups all purpose flour
• ¼ cup powdered sugar

How to make Fudge Crinkle Cookies (step by step): 

1. Preheat the oven to 350F,  and line a cookie sheet with parchment paper.
2. In a large bowl using an electric mixer, beat together the margarine and brown sugar for 2 minutes – until it’s light and fluffy. Then add in the cocoa powder, baking soda, and cinnamon.
3. Continue beating and add the egg whites and Greek yogurt. Add about half of the all purpose flour while still using the electric mixer, then add in the rest with your hands. The dough will be thick. Form it into 2 dough balls.
4. Sift the icing sugar onto a flat plate, and drop the dough by spoonfuls into the sugar, and roll into balls (flattening them a little). Place the cookies on the parchment paper and bake in the oven for 10 minutes. At around the 7 minute mark push down slightly on the cookies – careful as they will be hot! 
5. Let them cool and enjoy! 

Makes 36 cookies. Nutrition info for 1 cookie: Calories 39,  Fat 1 g, Saturated fat .2 g,  Carbs 7 g,  Fiber .62 g, Sugars 2.26 g, Sodium 50 mg, Protein 1 g. 

WW Points For Fudge Crinkle Cookies

• Reduced calorie margarine 21 points
• Brown sugar 16 points
• Unsweetened cocoa powder 4 points
• Baking soda 0 points
• Cinnamon 0 points
• Liquid egg whites 0 points
• Nonfat vanilla Greek yogurt 2 points
• All purpose flour 19 points
• Powdered sugar 9 points

2 points per cookie based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2 depending on your 0PP foods

Freestyle SP- (blue & purple) 2 using WW recipe builder

Smart Points- (green) 2 using SP calculator

Points Plus- 1 using PP calculator

Different ways to change up this recipe: 

• Try using Swerve brown sugar baking blend to lower the calories and points even more! 

Tips and Tricks for Making Fudge Crinkle Cookies: 

• Store the fudge crinkle cookies in a sealed container. They’re best served the same day as baking them, but they do freeze well. So freeze any leftovers if you want to ensure they last with quality. 
• You can make the dough ahead of time if you prefer, and keep it stored in the fridge for 2-3 days. Then bake them the day that you’re ready to serve them. Just don’t roll them in the sugar until you’re ready to bake them. 

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