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Spicy Gingersnaps

Prep Time :
15 min
Bake Time :
18 min
Makes :
5 dozen cookies
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This recipe is:

3/4 cup (180 mL) unsalted butter, room temperature

1 cup (250 mL) SPLENDA® Brand Brown Sugar Blend

1 large egg

1 large egg yolk

2 cups (500 mL) all-purpose flour

2 tbsp (30 mL) ground ginger

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground allspice


Cream butter and SPLENDA® Brown Sugar Blend until smooth. Beat in egg, then egg yolk.

In a separate bowl, stir flour with remaining ingredients to combine. Stir flour mixture into butter mixture until blended. Shape into a disc, wrap and chill for 2 hours.

Preheat oven to 350°F (180°C) and line a baking tray with parchment paper. On a lightly floured surface, roll out dough to 1/4-inch (7 mm) thick. Cut out cookies in desired shapes (a 2-inch/5-cm cutter yields about 5 dozen cookies). Bake for 15 to 18 minutes. Cookies will crisp up once cooled.

Store cookies in an airtight container for up to 5 days, or frozen for up to 2 months.

Nutrition Information

Amount per Serving

Serving Size: 2 cookies

Total Calories: 90

Calories from Fat: 45

Total Fat: 5 g

Saturated Fat: 3 g

Cholesterol: 25 mg

Sodium: 65 mg

Total Carbohydrates: 10 g

Fibre: 0 g

Sugars: 4 g

Protein: 1 g

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