Splenda Gingerbread Cookie Recipes

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DIABETIC CHEWY MOLASSES GINGER COOKIES



Diabetic Chewy Molasses Ginger Cookies image

These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.

Provided by Annacia

Categories     Dessert

Time 1h35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1/3 cup margarine, softened (not spread or tub product)
1/3 cup Splenda brown sugar blend, packed
1 teaspoon baking soda
1 teaspoon ground ginger (or to taste)
3/4 teaspoon ground cinnamon (or to taste)
1/4 cup Egg Beaters egg substitute
1/4 cup dark molasses
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda granular
1 teaspoon ground cinnamon

Steps:

  • Spray cookie sheet with nonstick spray; set aside.
  • In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
  • Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  • Beat in Eggbeaters and molasses.
  • Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
  • Stir in any remaining flour with a wooden spoon.
  • Cover and chill in the refrigerator for 1 hour.
  • Shape dough into 1-inch balls.
  • Combine the granulated Splenda and 1 teaspoon cinnamon.
  • Roll balls in Splenda-cinnamon mixture.
  • Place 2 inches apart on prepared cookie sheet.
  • Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
  • Remove from cookie sheet.
  • Cool on a wire rack.
  • Makes about 4 dozen.

GINGERBREAD COFFEECAKE (SPLENDA)



Gingerbread Coffeecake (Splenda) image

This tender and very light-textured cake may very well become your next Christmas classic. From 50 Splenda Recipes.

Provided by lazyme

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup Splenda granular
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
4 tablespoons margarine
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 tablespoon molasses
2 teaspoons molasses
1 large egg
1 tablespoon Splenda granular
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8-inch round cake pan with nonstick cooking spray.
  • Stir flour and lightly measure 1 cup.
  • Combine flour, 1/2 cup Splenda, and spices in a large bowl.
  • Cut in the margarine using a pastry blender or fork until the mixture resembles small crumbs.
  • Measure out 1/2 cup and set aside.
  • To the large bowl of flour, add the baking powder, baking soda, buttermilk, molasses, and egg.
  • Beat with a spoon or on low speed with a mixer until smooth.
  • Spoon into the prepared pan.
  • Add the tablespoon of Splenda and teaspoon of cinnamon to the reserved crumb mixture.
  • Sprinkle mixture over the top of the cake.
  • Bake for 25 minutes or until the center of the cake springs back when touched lightly.

Nutrition Facts : Calories 137.1, Fat 6.6, SaturatedFat 1.5, Cholesterol 23.9, Sodium 206.1, Carbohydrate 16.6, Fiber 0.8, Sugar 3.1, Protein 3

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