Ingredients for Splenda Spice Cookies
- Egg Beaters Egg Substitute
- Splenda Brown Sugar Blend
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Pepper
- 2 1/2 cups (300g) all-purpose flour
- 1/4 teaspoon salt (optional)
- 1 teaspoon baking soda
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How to Make Splenda Spice Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1/2 cup (100g) Splenda Granulated Sweetener until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the tops are cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
0g
Carbs
4g
