Merry Gingerbread Cookies Recipe Photo - Diabetic Gourmet Magazine Recipes

Recipe Yield: Yield: 54 servingsServing size: 1 cookie


  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 teaspoons ground ginger
  • 4 teaspoons cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup SPLENDA No Calorie Sweetener, Granulated
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup molasses
  • 3 tablespoons water


  1. Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
  2. Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl.
  3. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended.
  4. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.
  5. Preheat oven to 350 degrees F.
  6. Roll cookie dough out slightly less than 1/4 inch.
  7. Cut into desired shapes.
  8. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.
  9. Decorate with sugarfree icing, if desired.

Nutritional Information Per Serving:

Calories: 100
Fat: 4 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 75 milligrams
Cholesterol: 15 milligrams
Protein: 2 grams
Carbohydrates: 16 grams
Sugars: 4 grams

Recipe and image appear courtesy of Splenda.

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