Thursday, December 10, 2009

Merry Gingerbread Cookies


6Cups all-purpose flour
1Tsp. baking soda
1/2Tsp. baking powder
4Tsp. ground ginger
4Tsp. cinnamon
1-1/2Tsp. ground cloves
1Cup unsalted butter, softened
1Cup SPLENDA® No Calorie Sweetener, Granulated
1Tsp. salt
1Cup molasses
3Tbsp. water


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

Cream butter, SPLENDA® Granulated Sweetener 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 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

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