Gingerbread Cookies with Cream Cheese Frosting
|2¼||cups all-purpose flour|
|2||teaspoons ground cinnamon|
|1||teaspoon baking soda|
|½||teaspoon fine sea salt|
|½||teaspoon ground allspice|
|¼||teaspoon grated or ground nutmeg|
|¼||teaspoon ground cloves|
|½||cup packed brown sugar|
|½||cup Stevia In The Raw® Bakers Bag|
|⅓||cup unsulfured molasses|
|¼||cup apple sauce|
|1”||piece fresh ginger, peeled and grated|
|4||ounces cold cream cheese, cut into cubes|
|½||stick (4 tablespoons) unsalted butter, softened|
|¼||cup powdered sugar, sifted|
|¼||cup Stevia In The Raw® Bakers Bag|
In a medium bowl, whisk to combine flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
In a large bowl, whisk to combine brown sugar, Stevia In The Raw®, 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℉. Line a large baking sheet with parchment paper.
Use a tablespoon to scoop out dough. Roll dough into balls, place on baking sheet with 1” space between cookies, and very slightly flatten them with your palm. Bake until puffy and set, 12-15 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 In The Raw®, and vanilla and beat just until smooth.
Use a small offset spatula to spread frosting on top of cookies.
Per serving (1 cookie): 100 calories, 3g fat (2g saturated fat, 0g trans fat), 16g carbohydrates, 1g protein, 0g dietary fiber, 100mg sodium, 8g sugar