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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)
2 Teaspoons Unsulphured Blackstrap Molasses
2 Teaspoons Ginger Powder
½ Teaspoon Salt
¼ Teaspoon Cinnamon
1 ¼ Cups Trim Healthy Mama Baking Blend
1 Tablespoon Butter, Softened
1 Tablespoon Gentle Sweet
3 Tablespoons Heavy Whipping Cream
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Soft Gingersnap Cookies
- 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
- 1 Tablespoon Butter Softened
- 1 Tablespoon Gentle Sweet
- 3 Tablespoons Heavy Whipping Cream
- 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.
- 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.