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This Sugar Free Gingerbread Cookies is the perfect cookie recipe to get you through the holiday season.
I like that this recipe can be used for both cookies and for those cute ginger bread houses. Much as I like to decorate these cookies to make them look more festive, I also like to eat them plain.
Sugar Free Gingerbread Cookies
What is it about gingerbread cookies that makes it so popular during the holiday season?
The popularity of the gingerbread cookie probably has a lot to do with memories. By memories, I mean, visions from childhood of sitting around the kitchen and decorating cookies with grandma or mom. And of course, those gingerbread houses are something to talk about as well.
Gingerbread in itself refers to actually a wide range of yummy treats.
While we may not actually make a cookie or a bread with ginger itself, we like to think of it in a cookie. However, ginger is often an ingredient in gingerbread anything. There are other ingredients that we also see in gingerbread anything such as nutmeg, cinnamon, and molasses. Most importantly, we see sugar in gingerbread anything.
For me, the big hurdle in creating a sugar free gingerbread cookie is the molasses.
It is the molasses that gives gingerbread cookies that brown color and rich taste. When it comes to the effects of molasses on the blood sugar, there are experts who tell us that because black strap molasses is digested slower, it may not have the same effect as other sugar products. However, since blackstrap molasses is derived from sugar, it does have carbohydrates and calories.
If you are able to consume blackstrap molasses, you could use it in this recipe.
However, I am someone who will use an alternative to molasses. Yacon Syrup is a “fatfree sugarfree substitute for sugars, honey, sweet n low, stevia, equal, molasses, maple, corn, sugarcane syrups.” Another option would be to use a sugar free syrup. You can easily find a variety of sugar free syrups online. You will also need to use aBrown Sugar Alternative as well. Hence, we will be attempting to make this as sugar free as possible.
Please note, that using a molasses substitute may not yield the same baked good as the original sugared version.
It will lead to a more tolerable cookie however. Thus, you may need to make a compromise on taste. I am willing to make that compromise.
You can read more about molasses substitutes here.
The big question may be what to do with those cookies when they are done. It seems like they look a bit more festive when decorated.
sugar free gingerbread cookies
The recipe for Sugar Free Gingerbread Cookies
What you will need to make this.
- Flour (AP)- 3 Cups
- Baking Soda- 1 teaspoon.
- Ground Ginger- 1 teaspoon (make sure there is no sugar added).
- Also, Ground Cinnamon- 1 teaspoon (make sure there is no sugar added).
- Ground cloves-1/2 teaspoon
- Allspice- 1 teaspoon.
- Salt- 1/2 teaspoon.
- Butter- 1 1/2 sticks softened at room temperature.
- Brown Sugar Alternative-1/2 cup
- Egg-1.
- Molasses Substitute- 1 cup (see post for substitutes).
How to make these cookies.
- You can use a medium mixing bowl for this step. Sift together your flour, baking soda, ground ginger, ground cinnamon, allspice and cloves. You can set this aside for a moment.
- In a mixing bowl while you use an electric mixer, cream together your brown sugar alternative, butter, egg and molasses substitute.
- Now, gradually add your dry ingredient from the first bowl to the mixing bowl, a quarter at a time, mixing between additions.
- When the mixture is blended remove from the bowl and split the dough in half. Roll out each individual half of your dough on some plastic wrap . Roll your dough to about 1/4″ to 1/8″ thick. If your dough seems sticky simply sprinkle it with a small amount of additional flour. Wrap and refrigerate your dough for at least 3 hours.
- When ready to bake, simply remove the dough from the refrigerator, preheat your oven to 350, and prep your pan for nonstick. I use parchment that can also be used to transfer cookies as well. Unwrap the dough using one wrapped dough half at a time. Use your cookie cutters to cut shapes if desired at this point.
- You should bake your cookies for 10-12 minutes. After you remove the cookies from the oven please allow them to cool on rack before you add any icing. However, you can also enjoy these as they are too if you would rather not add any icing.
- Flour AP- 3 Cups
- Baking Soda- 1 teaspoon.
- Ground Ginger- 1 teaspoon make sure there is no sugar added.
- Also Ground Cinnamon- 1 teaspoon (make sure there is no sugar added).
- Ground cloves-1/2 teaspoon
- Allspice- 1 teaspoon.
- Salt- 1/2 teaspoon.
- Butter- 1 1/2 sticks softened at room temperature.
- Brown Sugar Alternative-1/2 cup
- Egg-1.
- Molasses Substitute- 1 cup see post for substitutes.
-
You can use a medium mixing bowl for this step. Sift together your flour, baking soda, ground ginger, ground cinnamon, allspice and cloves. You can set this aside for a moment.
-
In a mixing bowl while you use an electric mixer, cream together your brown sugar alternative, butter, egg and molasses substitute.
-
Now, gradually add your dry ingredient from the first bowl to the mixing bowl, a quarter at a time, mixing between additions.
-
When the mixture is blended remove from the bowl and split the dough in half. Roll out each individual half of your dough on some plastic wrap . Roll your dough to about 1/4" to 1/8" thick. If your dough seems sticky simply sprinkle it with a small amount of additional flour. Wrap and refrigerate your dough for at least 3 hours.
-
When ready to bake, simply remove the dough from the refrigerator, preheat your oven to 350, and prep your pan for nonstick. I use parchment that can also be used to transfer cookies as well. Unwrap the dough using one wrapped dough half at a time. Use your cookie cutters to cut shapes if desired at this point.
-
You should bake your cookies for 10-12 minutes. After you remove the cookies from the oven please allow them to cool on rack before you add any icing. However, you can also enjoy these as they are too if you would rather not add any icing.
See post for alternatives for brown sugar and molasses. Nutritional data will vary due to alternatives used.
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A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.