Step 1

Preheat oven to 350°F. Lightly coat two baking sheets with nonstick cooking spray.

Step 2

In a bowl, combine flour, baking soda, cinnamon, ginger, allspice, and salt.

Step 3

In the bowl of a stand mixer (or in a large bowl using an electric mixer), beat margarine until smooth. Add Splenda Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth.

Step 4

Gradually mix in dry ingredients until well blended. Dough will be soft but not sticky.

Step 5

Using your palms, roll dough into ¾-inch balls (1 level teaspoon). Place on prepared pans about 2 inches apart. Use the back of a fork to press down on tops of cookies, making a crosshatch pattern.

Step 6

Bake for 8 minutes, or until edges are set. Cool slightly, then transfer to a wire rack to cool completely.