Ginger Snap Cookie (reduced calorie)
- Number of Servings: 24
Ingredients
1 1/2 cup Butter flavored Crisco shortening1 cup Splenda for baking2 large eggs (beaten)½ cup molasses4 tsp. baking soda1 tsp salt2 tsp. ginger2 tsp. cinnamon2 cups white wheat flour2 cups all purpose flour
Pre-heat Convection oven for 350, ours converts this to 325.
Mix all ingredients in a bowl (we use a kitchen aid mixer) except the flour.
Add the flour ½ at a time. Mix till dough cleans the sides of the bowl.
Make balls and dip in more Splenda, placing on a cookie sheet, and smashing them a bit. (Splenda does not flatten out as well as sugar when making cookies)
Bake for 8 minutes, then let sit for about a minute, the promptly remove from cookie sheet.
Number of Servings: 24
Recipe submitted by SparkPeople user JUDAH37.
Mix all ingredients in a bowl (we use a kitchen aid mixer) except the flour.
Add the flour ½ at a time. Mix till dough cleans the sides of the bowl.
Make balls and dip in more Splenda, placing on a cookie sheet, and smashing them a bit. (Splenda does not flatten out as well as sugar when making cookies)
Bake for 8 minutes, then let sit for about a minute, the promptly remove from cookie sheet.
Number of Servings: 24
Recipe submitted by SparkPeople user JUDAH37.
Nutritional Info Amount Per Serving
- Calories: 240.0
- Total Fat: 12.8 g
- Cholesterol: 17.0 mg
- Sodium: 315.0 mg
- Total Carbs: 66.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
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