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Soft Gingersnap Cookie (Low Carb, Gluten Free, Sugar Free, THM-S)
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4.84 from 6 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 18 Cookies
Calories: 105kcal



  • 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.

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.


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. 


Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Fiber: 6g