Gingerbread Cookies with Cream Cheese Frosting

Ingredients

• 2.25 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoons fine sea salt
• 0.5 teaspoons ground allspice
• 0.25 teaspoons grated nutmeg
• 0.25 teaspoons ground cloves
• 0.5 cups packed brown sugar
• 0.5 cups Stevia In The Raw® Bakers Bag
• 0.33 cups unsulfured molasses
• 0.25 cups applesauce
• 1 piece fresh ginger , 1 inch
• 1 large egg

Instructions

1. 1

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

2. 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. 3

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

4. 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. 5

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

6. 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. 7

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