Gingerbread Cookies with Cream Cheese Frosting
Description
For your next holiday cookie swap, bake a batch of these gingerbread cookies frosted with cream cheese frosting and partially sweetened with stevia.
Ingredients
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2 1/4 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground allspice
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1/4 teaspoon grated nutmeg
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1/4 teaspoon ground cloves
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1/2 cup packed brown sugar
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1/2 cup Stevia In The Raw® Bakers Bag
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1/3 cup unsulfured molasses
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1/4 cup applesauce
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1 (1 inch) piece fresh ginger, peeled and grated
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1 large egg
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1 (4 ounce) package cold cream cheese, cubed
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1/2 stick unsalted butter, softened
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1/4 cup powdered sugar, sifted
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1/4 cup Stevia In The Raw® Bakers Bag
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1/2 teaspoon vanilla
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.