For the cookies
- 1 cup + 6 tbsp white whole wheat flour
- ¾ tsp cornstarch
- ¼ tsp baking powder
- 1 ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 tbsp unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup molasses
- 1 tsp stevia
For the icing
- 10 tsp Health Garden Confectionary Powder
- 2 tsp nonfat milk
- To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and vanilla crème stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
- Preheat the oven to 325°F, and line two baking sheets with silicone baking mats or parchment paper.
- Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
- Bake the cut out cookie dough at 325°F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
- To prepare the icing, stir together the confectioner’s style stevia and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.
Classic Sugar Cookies
- ¼ cup butter
- ½ Health Garden Baking Sweetener
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup canola oil
- 1 egg
- 1 tsp vanilla
- 2 ½ cups flours, sifted
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add Baking Sweetener, baking powder, and salt; beat until combined, scraping side of bowl occasionally.
- Add oil, egg, and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
- Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, to an ⅛-inch thickness. Using a 2- ½-inch cookie cutter, cut into desired shapes.
- Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer to a wire rack; cool. Makes about 48 cookies.
Chocolate Peppermint Cookies
- 1 cup organic, creamy almond butter (either salted or unsalted works)
- 1/2 cup Health Garden Coconut Sugar
- 1/4 tsp sea salt
- 1 egg
- 1 tsp baking soda
- 1 tsp organic vanilla extract
- 1/2 cup unsweetened cocoa powder
- 4 tbsp all-natural peppermint candy, crushed
- Pre-heat oven to 350 degrees. Grease cookie sheet with butter or parchment paper.
- Combine all ingredients in a large mixing bowl.
- Form tablespoon-sized balls and pat down to about 1/4-inch thickness. Lay out on cookie sheet.
- Bake for 8-10 min. Let cool and enjoy.