Red Hot Gingersnaps Recipe

Name: Red Hot Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup Splenda brown sugar blend; ¾ cup Splenda granular; ¼ cup molasses; ¼ cup unsalted butter; 1 egg; ½ teaspoon vanilla; 2 ½ cups flour; 2 teaspoons baking soda; 2 ½ teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon salt; ¼ cup cold water; 2 cups red-hot candies

Servings: persons

1 cup Splenda brown sugar blend
¾ cup Splenda granular
¼ cup molasses
¼ cup unsalted butter
1 egg
½ teaspoon vanilla
2 ½ cups flour
2 teaspoons baking soda
2 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¼ cup cold water
2 cups red-hot candies

1
Preheat oven to 350F.
2
Cream together first six ingredients until smooth.
3
In another bowl combine dry ingredients.
4
Pour the dry mixture into the wet mixture.
5
Mix well.
6
Add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
7
Cut ball into 4 equal pieces.
8
Divide each pieces into 12 equal pieces.
9
Wet the palms of your hands slightly while doing the next step.
10
Roll the dough into a ball between the palms of your hands then press and flatted the dough into a cookie(about 1/8-inch thick).
11
Place on a greased cookie sheet.
12
Bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 cup Splenda brown sugar blend, ¾ cup Splenda granular, ¼ cup molasses, ¼ cup unsalted butter, and more.

Yes, Red Hot Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Hot Gingersnaps

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