Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting.
Ingredients
- ¼ cups all-purpose flour: 2 piece
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- fine sea salt: 0.5 tsp
- ground allspice: 0.5 tsp
- nutmeg: 0.25 tsp (grated)
- ground cloves: 0.25 tsp
- packed brown sugar: 0.5 cup
- Stevia In The Raw® Bakers Bag: 0.5 cup
- unsulfured molasses: 0.33333 cup
- applesauce: 0.25 cup
- ginger: 1 piece (1 inch piece, grated, fresh)
- egg: 1 piece
- cream cheese: 1 pack (4 ounce pack, cubed, cold)
- stick unsalted butter: 0.5 piece (softened)
- powdered sugar, sifted: 0.25 cup
- Stevia In The Raw® Bakers Bag: 0.25 cup
- vanilla: 0.5 tsp
Metric Conversion
Stages of cooking
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In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
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In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
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Bake until puffy and set, 12 to 15 minutes. Let cool completely.
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For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
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Use a small offset spatula to spread frosting on top of cookies.
