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Ginger Snaps

Splenda® Granulated Sweetener

sugar

unsalted butter

molasses

canola oil

egg substitute

all-purpose flour

baking soda

ginger

cinnamon

cloves

In a bowl using an electric mixer, combine Splenda Sweetener, sugar, butter, molasses, and oil. Mix on medium speed until creamy. Add egg substitute and mix well.

Add remaining ingredients and mix until blended.

Divide dough in half. Roll each half into a log about 1½” wide and 14” long. Cover with plastic wrap and refrigerate for 3 hours or until firm.

Preheat oven to 350°F. Spray two baking sheets with cooking spray.

Slice cookies about ¼” thick; place on prepared sheets.

Bake for 10–12 minutes or until edges are lightly browned.

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Ginger Snaps

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Ginger Snaps

Ginger Snaps

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