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Ginger Snaps

Ginger Snaps

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Makes 36 cookies Kilojoules 460.24 Prep Time 20 minutes Total Time 3 hours, 30 minutes Made with Splenda® Original Sweetener


  1. In a bowl using an electric mixer, combine Splenda Sweetener, sugar, butter, molasses, and oil. Mix on medium speed until creamy. Add egg substitute and mix well.
  2. Add remaining ingredients and mix until blended.
  3. Divide dough in half. Roll each half into a log about 1½” wide and 14” long. Cover with plastic wrap and refrigerate for 3 hours or until firm.
  4. Preheat oven to 350°F. Spray two baking sheets with cooking spray.
  5. Slice cookies about ¼” thick; place on prepared sheets.
  6. Bake for 10–12 minutes or until edges are lightly browned.

Nutrition Info Per Serving

Serving Size: 2 cookies

Energy 110
Protein 2g
Total Fat 4.5g
- of which saturates 2g
Cholesterol 10mg
Carbohydrate 16g
- of which sugars 7g
Dietary Fibre 0g
Sodium 75mg