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Gingerbread Cookies with Cream Cheese Frosting

Rated as 4 out of 5 Stars

"Looking for a new recipe for your holiday cookie swap? Try these reduced-sugar and low-calorie gingerbread cookies made with Stevia In The Raw® and topped with a rich cream cheese frosting."
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1 h 45 m servings 94
Original recipe yields 30 servings (30 cookies)


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  1. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
  2. In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  4. Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
  5. Bake until puffy and set, 12 to 15 minutes. Let cool completely.
  6. For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
  7. Use a small offset spatula to spread frosting on top of cookies.


  • Cook's Note:
  • Feel free to use ground nutmeg instead of grated.

Nutrition Facts

Per Serving: 94 calories; 3.1 15.1 1.5 14 97 Full nutrition

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One thing I don't get here. Why would you want the cream cheese cold before creaming with the room temp butter???