gingerbread cookie cakes

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 77.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.5 mg
  • Sodium: 40.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.9 g

View full nutritional breakdown of gingerbread cookie cakes calories by ingredient

Number of Servings: 30


    3 cups all-purpose flour
    2 tsp ground ginger
    1 tsp baking soda
    1 1/2 tsp ground cinnamon
    1/2 tsp salt
    1/4 tsp ground cloves
    1/3 cup promises fat free margarine
    1/3 cup fat free cream cheese
    1/2 cup Splenda brown
    1/4 cup Splenda
    1/2 cup dark molasses
    1/4 cup egg substitute


1. Stir together flour, ginger, baking soda, cinnamon, salt and cloves in a medium bowl. Set mixture aside.

2. Beat margarine and cream cheese in a large bowl with an electric mixer on medium high speed for 30 seconds. Add Slendas and molasses. Beat until combined, scraping sides of bowl occassionally. Beat in egg. Beat in flour mixture on low speed just until mixture is combined. Divide dough in half. Cover and chill for about 3 hours or until dough is easy to handle.

3. Preheat oven to 375 degrees. Spray two cookie sheets with non-stick spray or line with parchment paper; set aside. Roll each portion of dough to a 1/4-inch thickness on a well-floured surface. Cut out desired shapes. Place cutouts 2 inches apart on prepared cookie sheets.

4. Bake in preheated oven for 7 minutes. Cool on cookie sheets for 1 minutes. Transfre cookies to wire racks and cool completely.

Yields 30 2-3 inch cookies. Serving size 1 cookie.

Number of Servings: 30

Recipe submitted by SparkPeople user TRIXBUNNIE.