These are a softer, sweeter version of traditional ginger snaps. Great with tea or coffee. A big hit at our house and on holiday cookie trays.
- Preheat oven to 375° F.
- In a large bowl, mix butter, Splenda and sugar until creamy.
- Beat in molasses and egg.
- Add Baking soda, salt, and spices, mixing until combined.
- Add flour slowly, beating until well combined.
- If adding dried fruit, stir it in at this point.
- Chill dough 1-2 hours.
- Use small (approx 1") scoop. Scoop dough and place onto parchment paper to hold all dough balls until going to next step.
- Roll scoops of dough in sugar until well coated.
- Place on a parchment lined baking sheet, each cookie about 2 inches apart.
- Bake at 350 F. 7 minutes for medium small scoop. 8 minutes for medium large scoop.
- Remove from oven and cool cookies about 10 minutes before transferring to a rack to finish cooling.
Notes:
Before chilling, dough will be soft and sticky, resulting in flat, thin, moist cookies.
Can stir in 1/4 to 1/2 cup additional flour. This makes dough less sticky, and results in thicker, slightly drier cookies.
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Yield about 8 dozen small cookies, or 6 dozen larger cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (728g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1732 | ||
Calories from Fat: 881 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.8g | 130 % | |
Saturated Fat 60.8g | 304 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 318.3mg | 98 % | |
Sodium 51880.9mg | 1789 % | |
Potassium 1512.6mg | 40 % | |
Total Carbohydrate 224.6g | 66 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 217.9g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1732
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