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Soft Gingersnap Cookies

Name: Soft Gingersnap Cookies
Prep time: 10 min
Total time: 30 min
Cuisine: Appetizers & Snacks, Cookies, Diabetes-Friendly Recipes, Holiday Recipes, Seasonal
Ingredients: 2 ¼ cup all-purpose flour; 2 ½ teaspoons ground ginger; 1 ¼ teaspoon baking soda; ¾ teaspoon cinnamon; ½ teaspoon ground cloves; ¼ teaspoon kosher salt; ¾ cup unsalted butter, softened; 1 cup Splenda® Monk Fruit Granulated Sweetener, plus 2 additional tablespoons for rolling cookies; 1 large egg; ¼ cup molasses

Makes 36 servings Calories 70 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

2 ¼ cup all-purpose flour

2 ½ teaspoons ground ginger

1 ¼ teaspoon baking soda

¾ teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon kosher salt

¾ cup unsalted butter, softened

1 cup Splenda® Monk Fruit Granulated Sweetener, plus 2 additional tablespoons for rolling cookies

1 large egg

¼ cup molasses

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	70
Total Fat	4g
Saturated Fat	2.5g
Cholesterol	15mg
Sodium	60mg
Total Carbs	13g
Sugars	2g
Added Sugars	2g
Protein	1g

Instructions

Preheat oven to 350ºF.
In a medium bowl, combine flour, ginger, cinnamon, cloves, and salt. Set aside.
In large bowl, beat butter on low for 30 seconds. Gradually add 1 cup of the Splenda Monk Fruit Sweetener, beating until fluffy. Add eggs and molasses, beating well.
Stir dry ingredients into the wet ingredients until thoroughly combined.
Shape dough into 36 balls, and roll each ball into sweetener. Place each on a cookie sheet lined with parchment paper. Using your thumb, press each cookie down in the middle gently.
Bake for 7 minutes, until cookies browned along the edges. Cookies will not spread much. Remove and let cool. Enjoy!