Tested till perfect Gingerbread Cookies

Gingerbread Cookies

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Source: SPLENDA®

Recipe3 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20 cookies


  • 2 cups 2cupsall purpose flour
  • 2 tsp 2tspginger
  • 1-1/2 tsp 1-1/2tspcinnamon
  • 1/2 tsp 1/2tspclovecloves
  • 1/4 tsp 1/4tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 2/3 cup 2/3cupshortening
  • 2 2eggeggs
  • 2 tbsp 2tbspmolasses
  • 2 tbsp 2tbspmilk
  • 2/3 cup 2/3cupSplenda® No Calorie Sweetener, Granular
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Mix together flour, ginger, cinnamon, cloves, baking soda and salt ; set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in SPLENDA®. Gradually add flour mixture until blended.
(If necessary blend in 1/4 cup (50 mL) flour by hand for form a stiff dough.

Refrigerate several hours or overnight.

Divide dough in half. Between sheets of waxed paper, roll out each half to 1/8'
(1 cm) thickness. Remove waxed paper and cut dough out with a gingerbread man cutter. Place on lightly greased cookie sheets.

Bake at 350ºF (180ºC) for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in an airtight container in the refrigerator.

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Nutritional Information Per serving, about:

cal 123 pro 2g total fat 7g carb 12g
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