Soft Gingersnap Cookies

Step 1

Preheat oven to 350ºF.

Step 2

In a medium bowl, combine flour, ginger, cinnamon, cloves, and salt. Set aside.

Step 3

In large bowl, beat butter on low for 30 seconds. Gradually add 1 cup of the Splenda Monk Fruit Sweetener, beating until fluffy. Add eggs and molasses, beating well.

Step 4

Stir dry ingredients into the wet ingredients until thoroughly combined.

Step 5

Shape dough into 36 balls, and roll each ball into sweetener. Place each on a cookie sheet lined with parchment paper. Using your thumb, press each cookie down in the middle gently.

Step 6

Bake for 7 minutes, until cookies browned along the edges. Cookies will not spread much. Remove and let cool. Enjoy!