SPLENDA GINGERBREAD COOKIES

[Kitchen Witch]

SPLENDA GINGERBREAD COOKIES

6 cups All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
4 tsp. Ground Ginger
4 tsp. Cinnamon
1 1/2 tsp. Ground Cloves
1 cup Unsalted Butter, softened
1 cup SPLENDA® Granular
1 tsp. Salt
2 Eggs
1 cup Molasses
3 Tbsp. Water

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA® Granular and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350° F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Serving Suggestion: Drizzle Davinci® Sugar Free Syrups over each slice before serving.