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Low Sugar Gingerbread Cookies | Teaspoonofspice.com

Low Sugar Gingerbread Cookies


  • Author: by Serena Ball, RD
  • Yield: About 2 dozen cookies depending on size of cookie cutters 1x

Description

A soft and chewy holiday cookie for anyone interested in a little less sugar: Low Sugar Gingerbread 


Ingredients

Scale
  • 1/2 cup shortening (could also use coconut oil, although I didn’t try it here)
  • 2 1/2 tablespoons sugar
  • 1/3 cup Monk Fruit in the Raw from Baker’s Bag
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (or 1 tsp ginger, 1/2 tsp cinnamon, 1/2 tsp cloves)
  • 1/4 cup + 2 tablespoons molasses
  • 1 egg
  • 1 tablespoon vinegar
  • 1/2 cup whole wheat flour
  • 1 1/2 cups all-purpose flour
  • ICING
  • 1/4 cup Monk Fruit in the Raw Baker’s Bag sweetener
  • 3/4 cup powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a large bowl, beat together shortening and sugar with electric mixer. Add Monk Fruit in the Raw, baking powder, soda and spices; beat till combined. Beat in molasses, egg, and vinegar till combined. Beat in as much of the flour as possible with the mixer, stir in remaining flour.
  2. Divide dough in half and chill for 3 hours.
  3. On lightly floured surface, roll out half dough into 1/4-inch thick. Using cookie cutters dipped in flour, cut out shapes. Roll out remaining dough and chill scraps of first dough; repeat till dough is gone.
  4. Place on greased baking sheet and bake in a preheated 375-degree oven for 6 minutes; cookies will be dry but still very soft. Cool on sheet 1 minute. They will harden but still be slightly soft when cooled. Don’t overbake!
  5. For icing, stir together sweetener and sugar with a fork. Stir in milk until combined. Gradually stir in vanilla a few drops at a time; if frosting begins to darken, stop adding vanilla.
  6. Drizzle over cookies!