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Ginger Snaps recipe

Ginger Snaps.

Enjoy the aroma of these heavily spicedginger cookies while they bake. For best results, allow to coolfor a few hours in the fridge.

Recipe: Ginger Snaps

2/3 cup SPLENDA® No Calorie Sweetener,Granulated
3/4 cup granulated 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 ground cinnamon

  • Mix SPLENDA® Granulated Sweetener,sugar, butter, molasses and oil together in a medium mixing bowl.Mix on medium speed until creamy. Scrape sides of the bowl. Addegg and mix well. Add remaining ingredients and mix until blended.
  • Divide dough in half. Roll into logs approximately1 1/2-inches wide and 14 inches long. Cover with plastic wrapand refrigerate for 3 hours or freeze for 1 1/2 hours or untilfirm.
  • Preheat oven to 350°F (175°C).Lightly oil cookie sheets.
  • Slice cookies approximately 1/4-inch thick.**Place on prepared sheets.
  • Bake 10 to 12 minutes or until bottomsare lightly browned.

    Makes 36 cookies.

    Nutritional Information Per Serving (1cookie): Calories 110 | Calories from Fat 40 | Fat 4.5g (sat2.0g) | Cholesterol 10mg | Sodium 75mg | Carbohydrates 16g |Fiber 0g | Sugars 7g | Protein 2g

    *Use Robust Molasses for a more molassesflavor.

    **Cookie Dough can also be rolled out andcut into circles or shapes.

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website

    How to Make Ginger Snaps

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  • Comments



    Gingersnaps II Recipe – Ground ginger, cinnamon, cloves, and molasses bring delicious flavor to these sugar-topped gingersnap cookies. NutritionPopup ?


    This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

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