Soft Gingersnap Cookies
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Soft Gingersnap Cookies
These soft cookies are a cross between a gingersnap and a molasses cream cookie. Soft, with a hint of spice and a sweet frosting, they are perfect for Christmas cookie trays! This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
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My Mom has always made white-chocolate dipped gingersnap cookies at Christmas time. It is a tradition. She dips half of them in white chocolate and sprinkles red and green sprinkles on them. They are so festive, and have become a part of our family Christmas traditions. Her cookies are firm, but chewy, with just the right amount of spice and flavor.
My mother-in-law has an equally traditional recipe - molasses cream cookies. These cookies are very soft, and have a sweet frosting/glaze on top. These are a tradition in my husband’s family, and are always present on our Christmas cookie trays!
Isn’t that part of why we love Christmas so much - all the tradition? I admit, I am a very traditional person and I do not like change. But sometimes, change is good - like converting these recipes to healthy, sugar free versions!
I tried the gingersnap cookie first, and it was an utter failure! But because I really wanted to conquer these (since it was my Mom’s recipe), I tried again. And again! Finally, I hit gold. I exchanged the oil for butter, decreased the molasses (the original recipe had ½ cup!) to 2 teaspoons, and I had a winner of a cookie!
I tried the white chocolate, but I couldn’t quite get it to my liking (still working on that part), so I whipped up this easy butter and cream frosting. It is the perfect accompaniment to the spice of these soft gingersnap cookies.
When I finally tasted the finished product, I realized I had accidentally combined my mom’s recipe and my mother-in-laws recipe. (A good accident!) This cookie truly tastes like a cross between the gingersnaps and molasses cream. I was so happy!
These cookies are soft, melt-in-your-mouth good. I hope you enjoy them just as much as my family does. I know these will be on our cookie trays this Christmas!
What do you need for these Soft Gingersnap Cookies? (See recipe card below for full instructions and clickable links to purchase products.)
½ Cup Butter, Softened
½ Cup Gentle Sweet
3 “doonks” Pure Stevia (or an additional ¼ Cup Gentle Sweet)
1 Egg
2 Teaspoons Unsulphured Blackstrap Molasses
2 Teaspoons Ginger Powder
½ Teaspoon Salt
¼ Teaspoon Cinnamon
1 ¼ Cups Trim Healthy Mama Baking Blend
Frosting:
1 Tablespoon Butter, Softened
1 Tablespoon Gentle Sweet
3 Tablespoons Heavy Whipping Cream
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Soft Gingersnap Cookies
Ingredients
- ½ Cup Butter Softened
- ½ Cup Gentle Sweet
- 3 “doonks” Pure Stevia (a doonk is 1/32 of a teaspoon) or an additional ¼ Cup Gentle Sweet
- 1 Egg
- 2 Teaspoons Unsulphured Blackstrap Molasses
- 2 Teaspoons Ginger Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Cinnamon
- 1 ¼ Cups Trim Healthy Mama Baking Blend
Frosting:
- 1 Tablespoon Butter Softened
- 1 Tablespoon Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
Instructions
- Preheat oven to 325.
- In a large mixing bowl, cream softened butter, Gentle Sweet and stevia extract.
- Add egg and molasses and mix well.
- Add remaining ingredients and mix until blended.
- Using a cookie scoop, place cookies on a parchment-lined cookie sheet and flatten slightly with your fingers.
- Bake for 15 minutes. Remove from oven and cool completely.
For Frosting:
- Mix softened butter, Gentle Sweet and heavy whipping cream with a hand mixer until just beginning to stiffen - about 1 minute.
- Spread 2-3 Teaspoons of frosting on each cookie.
- Store cookies in the refrigerator.
Oh my goodness! My grandson went home early today and I sat down to rest and opened Facebook and this cookie recipe was the first thing I saw!!!!! I went to my computer and printed it and I love how it printed, whatever you did, it's great! Back to the cookie recipe! I made a double batch!!!! My bad! Nope! I'm not! I needed it!
As my girlfriend would say, you knocked this one out of the ballpark! (sports fan!) Such yummy flavor! Just the right amount of spices and molasses and so soft and tasty! Oh my goodness! My husband is going to be excited to have these when he gets home! His mama made him cookies like this! Thank you sooooo much! Hugs!
I am so glad you enjoyed them! I am updating to a new recipe plug in, and it prints much nicer now!
How long will these keep? Could they be frozen, maybe before baking?
I think they could be frozen either before or after baking. I have not tried freezing them myself.
What can I sub for the baking blend?
You can use a blend of equal amounts almond flour, coconut flour, and flaxmeal.
They have great flavor. I am letting them cool now, but did I do something wrong. They are falling apart???
They need to cool completely, or they will fall apart. They are very soft when they first come out of the oven, but they firm as they cool. 🙂
These sound super tasty! I love a good soft gingersnap cookie and that's what these look like. What a great cookie to make during the holidays!
How do they taste without icing!
I enjoy them without the icing also!
Thank you so much for posting all your recipes! I love them!! All of them!! It makes this all seem possible and I really am so grateful for your blog. I hope you and your family have a wonderf Christmas. You have made ours so happy with your delicious creations!!
I really like them without icing too. It's just a matter of what you prefer.
Can you make this using all almond flour instead of the baking blend?
I have not tried that - but I have made them with equal parts almond flour, coconut flour, and flax meal. They were still good, but not quite the same texture.
Super excited for these! Thankfully, I have all the ingredients so I will be able to mmake them today!
I came across these cookies while looking for a low carb dessert recipe for the holidays! I'm excited to make these because I know their going to be delicious! Thanks for the recipe!