Cream Cheese Iced Gingerbread Cookies

Ingredients

• For Cookies:
• 2 ¼ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ teaspoon ground allspice
• ¼ teaspoon grated nutmeg
• ¼ teaspoon ground cloves
• ½ cup packed brown sugar
• ½ cup Stevia In The Raw® Bakers Bag
• ¼ cup applesauce
• 1 (1 inch) piece fresh ginger, peeled and grated
• 1 large egg
• For Frosting:
• 1 (4 ounce) package cold cream cheese, cubed
• ½ stick unsalted butter, softened
• ¼ cup powdered sugar, sifted
• ½ teaspoon vanilla

Step 1

Whisk together the flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves in a medium bowl. In a separate large bowl, mix the brown sugar, stevia, molasses, applesauce, ginger, and egg until everything is combined. Gently fold the dry ingredients into the wet mixture until just combined, then cover the dough and pop it in the fridge for at least an hour.

Step 2

When you’re ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon to scoop out the dough and roll each portion into a ball. Place them about an inch apart on the baking sheet, then press down on each ball just a little with your palm to flatten slightly.

Step 3

Bake the cookies for about 12 to 15 minutes, until they’re puffed up and set. Let them cool completely before moving on to the frosting.

Step 4

For the icing, beat the cream cheese in a large bowl or stand mixer until it’s super smooth. With the mixer running, add the butter bit by bit, mixing constantly. Then, stir in the powdered sugar, stevia, and vanilla, beating just until everything is blended and creamy.

Step 5

Finally, spread the frosting on top of each cookie using a small spatula or knife, and enjoy!