Reduced Sugar Gingerbread Cookies Recipes
REDUCED SUGAR GINGERBREAD COOKIES
Yield 10 people
Number Of Ingredients 13
Steps:
- 1. Whisk together flour, baking soda, and baking powder in a large bowl. Set aside. 2. Place butter and Truvía Baking Blend in a large bowl. Using an electric mixer, blend on medium speed until fluffy. Mix in spices and salt, then egg and molasses. Add flour mixture, mix until just combined. Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold. 3. Line baking sheets with parchment paper; set aside. Roll out dough on a clean work surface to 1⁄4-inch thick. Using a 4 ½-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1-inch apart. Refrigerate until cold. 4. Preheat oven to 350° F. Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack. 5. If you are using icing and decorations, decorate cookies and then set aside so icing hardens. Makes 2 dozen gingerbread men.
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- You can use a medium mixing bowl for this step. Sift together your flour, baking soda, ground ginger, ground cinnamon, allspice and cloves. You can set this aside for a moment.
- In a mixing bowl while you use an electric mixer, cream together your brown sugar alternative, butter, egg and molasses substitute.
- Now, gradually add your dry ingredient from the first bowl to the mixing bowl, a quarter at a time, mixing between additions.
- When the mixture is blended remove from the bowl and split the dough in half. Roll out each individual half of your dough on some plastic wrap . Roll your dough to about 1/4" to 1/8" thick. If your dough seems sticky simply sprinkle it with a small amount of additional flour. Wrap and refrigerate your dough for at least 3 hours.
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