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Ginger Snaps

Name: Ginger Snaps
Prep time: 20 min
Total time: 3 h 30 min
Cuisine: Cookies, Holiday Recipes
Ingredients: ⅔ cup Splenda® Granulated Sweetener; ¾ cup sugar; ⅔ cup unsalted butter; ⅓ cup molasses; 2 tablespoons canola oil; ¼ cup egg substitute; 3 ¼ cups all-purpose flour; 2 teaspoons baking soda; 8 teaspoons ground ginger; 2 teaspoons ground cinnamon; ½ teaspoon ground cloves

Makes 36 cookies Calories 110 Prep Time 20 minutes Total Time 3 hours, 30 minutes Made with Splenda® Original Sweetener

Ingredients

⅔ cup Splenda® Granulated Sweetener

¾ cup sugar

⅔ cup unsalted butter

⅓ cup molasses

2 tablespoons canola oil

¼ cup egg substitute

3 ¼ cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground cloves

Nutrition Info Per Serving

Serving Size: 2 cookies

Calories	110
Total Fat	4.5g
Saturated Fat	2g
Cholesterol	10mg
Sodium	75mg
Total Carbs	16g
Dietary Fiber	0g
Sugars	7g
Protein	2g

Instructions

In a bowl using an electric mixer, combine Splenda Sweetener, sugar, butter, molasses, and oil. Mix on medium speed until creamy. Add egg substitute and mix well.
Add remaining ingredients and mix until blended.
Divide dough in half. Roll each half into a log about 1½” wide and 14” long. Cover with plastic wrap and refrigerate for 3 hours or until firm.
Preheat oven to 350°F. Spray two baking sheets with cooking spray.
Slice cookies about ¼” thick; place on prepared sheets.
Bake for 10–12 minutes or until edges are lightly browned.