Christmas

gingerbread cookie cakes is for Dessert.

gingerbread cookie cakes takes 200 minutes to prepare.

gingerbread cookie cakes takes 14 minutes to cook.

gingerbread cookie cakes makes 30 servings.

The ingredients for gingerbread cookie cakes are:

3 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/3 cup promises fat free margarine
1/3 cup fat free cream cheese
1/2 cup Splenda brown
1/4 cup Splenda
1/2 cup dark molasses
1/4 cup egg substitute

Here is how you make gingerbread cookie cakes:

1. Stir together flour, ginger, baking soda, cinnamon, salt and cloves in a medium bowl. Set mixture aside.2. Beat margarine and cream cheese in a large bowl with an electric mixer on medium high speed for 30 seconds. Add Slendas and molasses. Beat until combined, scraping sides of bowl occassionally. Beat in egg. Beat in flour mixture on low speed just until mixture is combined. Divide dough in half. Cover and chill for about 3 hours or until dough is easy to handle.3. Preheat oven to 375 degrees. Spray two cookie sheets with non-stick spray or line with parchment paper; set aside. Roll each portion of dough to a 1/4-inch thickness on a well-floured surface. Cut out desired shapes. Place cutouts 2 inches apart on prepared cookie sheets.4. Bake in preheated oven for 7 minutes. Cool on cookie sheets for 1 minutes. Transfre cookies to wire racks and cool completely.Yields 30 2-3 inch cookies. Serving size 1 cookie.Number of Servings: 30Recipe submitted by SparkPeople user TRIXBUNNIE.

The nutritional information for gingerbread cookie cakes is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 77.1

• Total Fat: 0.0 g
• Cholesterol: 0.5 mg
• Sodium: 40.5 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 0.5 g
• Protein: 1.9 g