Spicy Gingersnaps Recipe

Spicy Gingersnaps

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.


  • 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

Nutrition information

per serving
Total Fat 5.00g
Saturated Fat 3.00g
Sodium 65.00mg
Total Carbohydrates 10.0g
Sugars 4.00g
Protein 1.00g

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