Gingerbread Cookies

Prep Time :
Bake Time :
Makes :
20 cookies


2 cups (500 mL) all purpose flour

2 tsp (10 mL) ginger

1 1/2 tsp (7 mL) cinnamon

1/2 tsp (2 mL) cloves

1/4 tsp (1 mL) baking soda

1/4 tsp (1 mL) salt

2/3 cup (160 mL) shortening

2 eggs

2 tbsp (30 mL) molasses

2 tbsp (30 mL) milk

2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated


Mix together flour, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat shortening with mixer until creamy. Add eggs, molasses and milk and beat 1 minute. Blend in SPLENDA® Granulated. Gradually add flour mixture until blended. (If necessary blend in 1/4 cup (50 mL) flour by hand for form a stiff dough.)
Refrigerate several hours or overnight.
Divide dough in half. Between sheets of waxed paper, roll out each half to 1/8’ (1 cm) thickness. Remove waxed paper and cut dough out with a gingerbread man cutter. Place on lightly greased cookie sheets.
Bake at 350°F (180°C) for 8 to 10 minutes or until lightly browned and firm to touch. Cool on rack. Store in an airtight container in the refrigerator.