Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Ginger Snaps

2/3 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup granulated sugar
2/3 cup unsalted butter
1/3 cup molasses*
2 tablespoons canola oil
1/4 cup egg substitute
3 1/4 cups all-purpose flour
2 teaspoons baking soda
8 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon

1. Mix SPLENDA® Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2. Divide dough in half. Roll into logs approximately 1 1/2-inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3. Preheat oven to 350°F (175°C). Lightly oil cookie sheets.
4. Slice cookies approximately 1/4-inch thick.** Place on prepared sheets.
5. Bake 10 to 12 minutes or until bottoms are lightly browned.

Makes 36 cookies.

Nutritional Information Per Serving (1 cookie): Calories 110 | Calories from Fat 40 | Fat 4.5g (sat 2.0g) | Cholesterol 10mg | Sodium 75mg | Carbohydrates 16g | Fiber 0g | Sugars 7g | Protein 2g

*Use Robust Molasses for a more molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.