Red Hot Gingersnaps
- Ready In:
- 44mins
- Ingredients:
- 14
- Serves:
-
48
ingredients
- 236.59 ml Splenda brown sugar blend
- 177.44 ml Splenda granular
- 59.14 ml molasses
- 59.14 ml unsalted butter
- 1 egg
- 2.46 ml vanilla
- 591.47 ml flour
- 9.85 ml baking soda
- 12.32 ml ground ginger
- 4.92 ml ground cinnamon
- 2.46 ml ground cloves
- 2.46 ml salt
- 59.14 ml cold water
- 473.18 ml red-hot candies
directions
- Preheat oven to 350°F.
- Cream together first six ingredients until smooth.
- In another bowl combine dry ingredients.
- Pour the dry mixture into the wet mixture.
- Mix well.
- Add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
- Cut ball into 4 equal pieces.
- Divide each pieces into 12 equal pieces.
- Wet the palms of your hands slightly while doing the next step.
- 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).
- Place on a greased cookie sheet.
- Bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.
- Makes 4 dozen cookies.
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RECIPE SUBMITTED BY
I love to cook!