Merry Gingerbread Cookies Recipe

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA® Granulated and salt together in a large mixing bowl. 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. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350F (180C). Roll cookie dough out slightly less than 1/4 inch (0.5 cm). Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.


  • 6 cups (1.5 L) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 4 tsp (20 mL) ground ginger
  • 4 tsp (60 mL) cinnamon
  • 1 1/2 tsp (7 mL) ground cloves
  • 1 cup (250 mL) unsalted butter, softened
  • 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 tsp (5 mL) salt
  • 2 eggs
  • 1 cup (250 mL) molasses
  • 3 tbsp (45 mL) water

Nutrition information

per serving
Total Fat 4.00g
Saturated Fat 2.00g
Sodium 0.75mg
Total Carbohydrates 16.0g
Fibre 1.00g
Sugars 4.00g
Protein 2.00g

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