Holiday Recipe | Lightened-Up Gingerbread Cookies with Truvia Baking Blend

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Ever since Thanksgiving I’ve packed on a few extra unwanted pounds.

Stepping on the scale this week was a bit of a wake-up call for me. Like most people, I’ve been indulging in my favorite holiday sweets a bit too much. As much as I don’t enjoy the few extra pounds I tend to pack on during the holidays I also know it’s impossible to avoid the treats my kids look forward to every Christmas. Rather than not bake with my kids, I’ve pulled out my bag of Truvia Baking Blend. It’s a blend of zero-calorie Truvia natural sweetener and sugar with sugar-like taste and texture in recipes, but with 75% fewer calories per serving than sugar.

So far I’ve used it in several recipes including a lighted-up cran-apple pie, made brown sugar and even enlisted my daughter’s help to make some festive lightened-up gingerbread cookies with it. It’s just not Christmas without gingerbread boys on a plate.

Gingerbread Cookie Men

We even whipped up a sweet cream cheese frosting to outline the cookies. You might even be surprised to learn you can make your own powdered sugar with Truvia Baking Blend.

TRUVIA TIP

Use Truvia® Baking Blend instead of powdered sugar using a ratio of 1 teaspoon of corn starch per 1 cup of Truvia® Baking Blend. Blend on high in a food processor or grinder until texture is close to powdered sugar.

Lightened Up Gingerbread Cookies

So if you’re looking to make gingerbread boy cookies or even construct a homemade gingerbread house, I think you’ll enjoy this recipe.

Lightened-Up Gingerbread Cookies
 
Prep
Cook Time
Total Time
 
Author:
Type: Dessert
Ingredients
  • 1⁄4 cup Truvía® Baking Blend
  • 1⁄2 cup butter, softened
  • 1-1⁄4 tsp ground ginger
  • 1-1⁄2 tsp ground cinnamon
  • 1⁄4 tsp ground cloves
  • 1⁄4 tsp salt
  • 1 tsp baking soda
  • 1⁄4 cup molasses
  • 1 egg yolk
  • 2 cups all-purpose flour
Instructions
  1. Preheat oven to 350° F.
  2. In the bowl of an electric mixer, mix together Truvía® Baking Blend, butter, ginger, cinnamon, cloves, salt and baking soda until combined.
  3. Add the molasses and egg yolk and mix well. Gradually add flour and mix until blended.
  4. Wrap the dough in plastic wrap, flatten into a disc shape about ½ inch thick and refrigerate for at least an hour.
  5. On a floured surface, roll out half of the dough 1⁄4 inch thick, then cut with cookie cutter.
  6. Place cutouts on cookie sheet and bake for 10–12 minutes.
  7. Allow to cool 5 minutes on pan, then place cookies on a wire rack to cool completely.
Notes
Recipe provided by – Truvia.com

 

Want to learn more about using Truvia this holiday season?

You can visit www.truvia.com online for product information, connect with Truvia fans on Facebook, tweet with @Truvia on twitter or see Truvia recipes on the Truvia Pinterest boards.

* I am a compensated member of the Truvia Kitchen Cabinet network of Honestly Sweet Baking Bloggers. Product has been provided but opinions and product usage are based on my own experiences.

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  1. Love this. I’m looking forward to making gingerbread cookies.

  2. Thanks for the great recipe. I’m always looking for a substitute sweetener,

  3. Oh these look and sound delicious! I have never made gingerbread cookies, these would be fun to make with the kids.