Light Gingerbread Cookies Recipe

Name: Light Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1 cup Packed Brown Splenda Sugar; 1 whole Egg; 1/2 cups Molasses; 1/4 cups Golden Syrup; 4 cups Flour; 2 teaspoons Ground Ginger; 2 teaspoons Ground Cinammon; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Salt

Servings: persons

1/2 cups Butter
1 cup Packed Brown Splenda Sugar
1 whole Egg
1/2 cups Molasses
1/4 cups Golden Syrup
4 cups Flour
2 teaspoons Ground Ginger
2 teaspoons Ground Cinammon
1/2 teaspoons Ground Cloves
1/4 teaspoons Salt

1
1. In a large mixing bowl, cream butter and brown Splenda sugar until light and fluffy.
2
2. Slowly mix in egg, molasses and golden syrup. Set aside for the moment.
3
3. Combine the flour, ginger, cinnamon, cloves and salt; gradually add this to the creamed mixture and mix well.
4
4. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately 1/8-inch thickness.
5
5. Cover and refrigerate for a minimum of 4 hours.
6
6. Cut dough with lightly floured cookie cutters and place the cut-outs about one inch apart on baking sheets lined with parchment.
7
7. Bake at 350 degrees F for 8-12 minutes, or until edges are firm and the center is no longer wet.
8
8. Once cookies are cooled, have fun decorating cookies!

871

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Butter, 1 cup Packed Brown Splenda Sugar, 1 whole Egg, 1/2 cups Molasses, and more.

Yes, Light Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Gingerbread Cookies

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