Sugar Free Gingerbread Cookies

3 Comments

I'm a total fan of the gingerbread cookie.



I love eating gingerbread. I love the smell of gingerbread. And, I love how you can make gingerbread into shapes and decorate them.

When I don't like about gingerbread is all of the sugar in them.
I always thought that because molasses is the flavorful ingredient in gingerbread, and there really is no such thing as sugar free molasses, that I could never enjoy such a fun cookie in a sugar free form.

Thankfully, I have cracked the sugar free gingerbread cookie code!



Sugar Free Ginger Bread Cookies

Sugar Free Gingerbread Cookies

I am so excited that I can make these especially, during the holidays.

There are basic ingredients that need to be substituted in the recipe.


Brown sugar- I have found that coconut palm sugar works well as a substitute.

Look for coconut palm sugar that has NOT been blended with sugar.
Trader Joe has one


Molasses
- Sugar free syrup is my friend in this substitution.
Many of the brand names that we see for syrup also have a sugar free option available. I find this online since my grocery store is limited.
Here is a deal on a pack of 4.



Lastly, my son had a bit of a fit because I used regular flour- which has carbs.

The next time that I make this I will sub in Carbquik Baking Mix , 3 cups for the flour, baking soda, and salt.

Sugar Free Ginger Bread Cookies


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Sugar Free Gingerbread Cookies
I love eating gingerbread. I love the smell of gingerbread. And, I love how you can make gingerbread into shapes and decorate them.

When I don't like about gingerbread is all of the sugar in them.
I always thought that because molasses is the flavorful ingredient in gingerbread, and there really is no such thing as sugar free molasses, that I could never enjoy such a fun cookie in a sugar free form.
Ingredients
  • 3 Cups Flour- AP
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/2 sticks Softened Butter
  • 3/4 Cup Coconut Palm Sugar
  • 1/2 cup (can omit this and just add an additional 1/2 cup of the palm sugar for a darker cookie) Sugar Alternative
  • 1/2 cup Sugar Free Syrup (pancake)
  • 1 Egg
  • 1 tsp Vanilla Extract
Instructions
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.In a mixing bowl, beat together butter and sugar alternatives until they are blended.Add the syrup, vanilla and egg to the mixing bowl one at a time, gently stirring between additionsSlowly add your flour mixture to the mixing bowl mixing as you go. Continue to mix until a ball is somewhat formed. Do not over mix.Remove the dough from the mixer, wrap in plastic allowing no air to get in and place into your refrigerator for at least 5 hoursWhen you are ready to prepare the cookies, remove from the refrigerator. The best way to bake these is to have them cold when placing them into the oven. If you plan on doing a lot of cute designs etc. consider diving the dough in half and placing half back into the refrigerator until you are ready to use it.Roll the dough out to about 1/4" thick and cut your shapes. You can also simply roll the dough into small balls and bake them.Bake at 350 for 8-10 minutes, Allow to cool before decorating.
Details
Prep time: Cook time: Total time: Yield: 2 dozen-depending on size


TIP

I use a baking mat when baking just about anything these days.


Not only can I skip having to deal with cookies sticking to the pan or pan stains, mats are re-usable.

Need Cookie Cutters?

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