Gingerbread Cookies with Cream Cheese Frosting

For your next holiday cookie swap, bake a batch of these gingerbread cookies frosted with cream cheese frosting and partially sweetened with stevia.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 94 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 large egg
• 1 (1 inch) piece fresh ginger, peeled and grated
• 1 (4 ounce) package cold cream cheese, cubed
• 0.5 cup packed brown sugar
• 2.25 cups all-purpose flour
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cloves
• 0.25 cup applesauce
• 0.5 stick unsalted butter, softened
• 0.5 teaspoon vanilla
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon grated nutmeg
• 0.5 cup Stevia In The Raw® Bakers Bag
• 0.33333334326744 cup unsulfured molasses
• 0.25 cup powdered sugar, sifted
• 0.25 cup Stevia In The Raw® Bakers Bag

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 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.

Step 7

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