Sugar-Free Ginger Cookies
Serving Size / Yield
- ½ cup Butter, softened
- 1 cup Splenda Brown Sugar or Brown Sugar Sweetener
- 1 Egg
- 3 tsp Dairy Sour Cream
- 1 Teas. Lemon Extract
- ½ Teas. Vanilla Extract
- 1¾ cup Flour
- 1 Teas. Baking Soda
- 1 Teas. Cream of Tartar
- 1 Teas. Ground Ginger, or a little more to taste
- Pinch of Salt
Blend butter and brown sugar in a large bowl, until light and fluffy.
Add in the egg, sour cream and extracts and beat together.
In another bowl, combine the flour, baking soda, cream of tartar, ginger and salt. Slowly add the dry mixture to the creamed mixture and blend well.
Place teaspoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes or until lightly browned.
Let cool on a wire rack or paper.