Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup unsalted butter, room temperature
  • 1 cup SPLENDA® Brown Sugar Blend
  • 1 large egg
  • 1 large egg yolk


Directions

  1. Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.
  2. 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.
  3. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  4. 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.
  5. Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.


Recipe Yield: Yield: 30 servingsServing Size: 1 (4-inch) gingerbread cookie

Nutritional Information Per Serving:

Calories: 110
Fat: 5 grams
Saturated Fat: 3 grams
Sodium: 65 miligrams
Cholesterol: 25 miligrams
Protein: 1 grams
Carbohydrates: 13 grams
Sugars: 7 grams



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