Gingerbread Cookies

• servings: 30 cookies
• active time: 30 min
• total time: 3 hr

Ingredients

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¾ cup unsalted butter, softened at room temperature

1 cup Splenda® Brown Sugar Blend

1 large egg + 1 large egg yolk

Directions

In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice.

In a bowl using an electric mixer, beat butter and Splenda Brown Sugar Blend until creamy. Beat in egg and egg yolk.

Add dry ingredients and mix until the dough comes together.

Shape dough into a disc, cover with plastic wrap, and refrigerate for 2 hours.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Roll dough out to ¼” thick on a lightly floured surface. Using a 4” cookie cutter, cut out shapes and place on baking sheet.

Bake for 15–18 minutes. Cool slightly, then transfer to a wire rack to cool completely.