Gingerbread Cookies with Cream Cheese Frosting The Best Recipes

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Gingerbread Cookies with Cream Cheese Frosting

"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 :

• For Cookies:
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup packed brown sugar
• 1/2 cup Stevia In The Raw® Bakers Bag
• 1/3 cup unsulfured molasses
• 1/4 cup applesauce
• 1 (1 inch) piece fresh ginger, peeled and grated
• 1 large egg
• For Frosting:
• 1 (4 ounce) package cold cream cheese, cubed
• 1/2 stick unsalted butter, softened
• 1/4 cup powdered sugar, sifted
• 1/4 cup Stevia In The Raw® Bakers Bag
• 1/2 teaspoon vanilla

Instructions :

Prep : 30M	Cook : 30M	Ready in : 1H45M

• In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
• 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.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• 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.
• Bake until puffy and set, 12 to 15 minutes. Let cool completely.
• 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.
• Use a small offset spatula to spread frosting on top of cookies.

Notes :

• Feel free to use ground nutmeg instead of grated.

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