Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Gingerbread Cookies

Prep Time :
Bake Time :
Makes :
20 cookies
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

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.

Nutrition Information

Amount per Serving

Energy:  123 Cal

Protein: 2.0 g

Fat: 7.3 g

Carbohydrates: 12.1 g

Recently Viewed Recipes

Oatmeal Breakfast Bars
Miami-Fusion Virgin Mojito
Chicken Cacciatore over Pasta
Grilled Asian Steak Salad