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.
Servings: 18 Cookies
Calories: 105kcal
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.
Notes
If you do not want to use the molasses, you may omit it and use 1 teaspoon caramel extract in its place, but the results will not be the same. The 2 teaspoons of molasses add 7 grams of carbs to the entire recipe, which is less than .5 gram per cookie.
Nutrition
Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Fiber: 6g