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Gingerbread Cookies with Cream Cheese Frosting

Gingerbread Cookies with Cream Cheese Frosting

Cost $10, save $15

Source: Recommended by CookPal

  • 90 Min
  • 30 Servings
  • $10

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • 🍯 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

  • Frosting

    • 🧀 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

94

Calories

  • 2
    Protein
  • 15
    Carbs
  • 3
    Fats

💡 For even flavor distribution, sift dry ingredients before mixing.If cookies spread too much during baking, refrigerate the dough longer before baking.Use freshly grated ginger for the best flavor.