Description
A soft and chewy holiday cookie for anyone interested in a little less sugar: Low Sugar GingerbreadÂ
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
- 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.
- Divide dough in half and chill for 3 hours.
- 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.
- 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!
- 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.
- Drizzle over cookies!