Just in time for the holidays. You can make theses as treats for your Halloween guest or for the little "spooks" who knock on your door. Or better still make and freeze a batch for Christmas. It all depends on how you decorate these cookies. There is no rule that says a gingerbread cookie has to look like the gingerbread man! Use your imagination and have fun with this cookie.
Ingredients
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¾ cup unsalted butter, room temperature
1 cup SPLENDA® Brown Sugar Blend
1 large egg
1 large egg yolk
Directions
Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.
Cream butter and SPLENDA® Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.
Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.
Note
Serving Size: 1 (4-inch) gingerbread cookie
Nutrition Facts
Servings Per Recipe: 30
Amount Per Serving
Calories:110
Calories from Fat:45
Total Fat:5.0g
Saturated Fat:3.0g
Cholesterol:25mg
Sodium:65mg
Total Carbs:13g
Dietary Fiber:0g
Sugars:7g
Protein:1g
My son, who lives with type 1, wanted some gingerbread cookies yesterday. I found your reciepe and modified it a little bit: instead of 1 cup of Splenda brown sugar, I used 1/2 cup of it and 1/2 cup of ordinary Splenda... And it worked very well! He enjoyed the cookies, and I enjoyed the fact that I made an even-lower-carb desert! Thank you!
ReplyDeleteOK, I didn't make a desert, but a dessert...:)
DeleteYou can now get liquid Splenda which has even less carbs than the granular type. I will be trying it with some dessert recipes that need to be adapted.
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