Gingerbread Cookies with Cream Cheese Frosting recipe

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Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground allspice
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ cup packed brown sugar
½ cup Stevia In The Raw® Bakers Bag
⅓ cup unsulfured molasses
¼ cup applesauce
1 (1 inch) piece fresh ginger, peeled and grated
1 large egg
1 (4 ounce) package cold cream cheese, cubed
½ stick unsalted butter, softened
¼ cup powdered sugar, sifted
¼ cup Stevia In The Raw® Bakers Bag
½ teaspoon vanilla

Nutrition Info

93.7 calories
carbohydrate: 15.1 g
cholesterol: 14.4 mg
fat: 3.1 g
fiber: 0.4 g
protein: 1.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 97.1 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.

  2. 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.

  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  4. 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.

  5. Bake until puffy and set, 12 to 15 minutes. Let cool completely.

  6. 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.

  7. Use a small offset spatula to spread frosting on top of cookies.

Recipe Yield

30 cookies

Recipe Note

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.

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