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 caloriescarbohydrate: 15.1 gcholesterol: 14.4 mgfat: 3.1 gfiber: 0.4 gprotein: 1.5 gsaturatedFat: 1.9 gservingSize: -sodium: 97.1 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Gingerbread Cookies with Cream Cheese Frosting
Directions
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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.