Ginger Snaps Recipe

Ginger Snaps Recipe

  • 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 cup sugar
  • 2/3 cup unsalted butter
  • 1/3 cup molasses
  • 2 tablespoons canola oil
  • 1/4 cup egg substitute
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 8 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons cinnamon
  1. Mix SPLENDA(R) Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
  2. Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
  3. Preheat oven to 350 degrees F. Lightly oil cookie sheets.
  4. Slice cookies approx. 1/4 inch thick. Place on prepared sheets.
  5. Bake 10-12 minutes or until bottoms are lightly browned.
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