Ginger Snaps

Step 1

In a bowl using an electric mixer, combine Splenda Sweetener, sugar, butter, molasses, and oil. Mix on medium speed until creamy. Add egg substitute and mix well.

Step 2

Add remaining ingredients and mix until blended.

Step 3

Divide dough in half. Roll each half into a log about 1½” wide and 14” long. Cover with plastic wrap and refrigerate for 3 hours or until firm.

Step 4

Preheat oven to 350°F. Spray two baking sheets with cooking spray.

Step 5

Slice cookies about ¼” thick; place on prepared sheets.

Step 6

Bake for 10–12 minutes or until edges are lightly browned.