Snappy Snap Cookies

SnappysI decided to add a deserts section to the next book. The idea is that they would be low, or no sugar and small, a few bites are really all you need. I’ve been making low sugar ginger snaps for years ( they do contain Molasses ). These are very spiced up cookies (not hot spice, just lots of spice flavor). Lynda loves these, so I thought I would share the recipe. It’s just a basic cookie dough recipe without all the sugar, I use Splenda instead. Makes about 36 or so.


Preheat oven to 375 degrees
2.5 cups of All Purpose Flour
1 cup of Splenda
1 egg
3/4 cup vegetable oil
1/3rd cup Molasses
1/2 stick melted Butter
2 Tsp. Baking Soda
2 Tsp. each Cinnamon and Ginger
1 Tsp. each Ground Cloves and Nutmeg
Dash or two of salt
Tsp. or two of Splenda for the topping


Beat the egg in a medium bowl, add the vegetable oil and molasses and mix it all together.
In a large bowl add the flour, Splenda, baking soda, spices and salt and mix them together thoroughly.
Whisk the liquids into the dry ingredients and add the butter. Knead this in your hands until everything is completely mixed together.
Put a sheet of non-stick aluminum foil on two cookie trays. Roll out a handful or so of the dough on a board to about 1/4 ” thickness and punch out the cookies. Separate them from the board with a metal spatula (thin flipper), sprinkle with a little bit of the Splenda and put them on the cookie sheet. We usually just cut them into circles with a small juice glass, this mix doesn’t tend to do ornate shapes well, but we have made ginger bread men by being very careful with the spatula.
Bake for 10 minutes shifting the top and bottom trays at five minutes to bake them evenly. Remove from oven and pull the foil sheet to remove them from the tray. You don’t want them to continue cooking on the hot tray. Enjoy!

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Filed under Cookies, Cooking, Desert

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