Gingerbread Cookies

Gingerbread Cookies Author: Canadian Living Credits: Gingerbread Cookies

  • Portion size 20 servings
  • Credits : SPLENDA®


  • 2 cups all purpose flour
  • 2 teaspoons ginger
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cups shortening
  • 2 eggs
  • 2 tablespoons molasses
  • 2 tablespoons milk
  • 2/3 cups Splenda® No Calorie Sweetener, Granular


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.

Nutritional facts Per serving, about:

  • Protein 2.0 g
  • Calories 123.0
  • Total fat 7.3 g
  • Total carbohydrate 12.1 g
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Gingerbread Cookies