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Soft Gingersnap Cookies diabetes friendly recipe

Soft Gingersnap Cookies

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Makes 36 servings Calories 70 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener


  1. Preheat oven to 350ºF.
  2. In a medium bowl, combine flour, ginger, cinnamon, cloves, and salt. Set aside.
  3. In large bowl, beat butter on low for 30 seconds. Gradually add 1 cup of the Splenda Monk Fruit Sweetener, beating until fluffy. Add eggs and molasses, beating well.
  4. Stir dry ingredients into the wet ingredients until thoroughly combined.
  5. Shape dough into 36 balls, and roll each ball into sweetener. Place each on a cookie sheet lined with parchment paper. Using your thumb, press each cookie down in the middle gently.
  6. Bake for 7 minutes, until cookies browned along the edges. Cookies will not spread much. Remove and let cool. Enjoy!

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories 70
Total Fat 4g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 60mg
Total Carbs 13g
Dietary Fiber 0g
Sugars 2g
Added Sugars 2g
Protein 1g