Gingerbread Cookies with Cream Cheese Frosting

In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.

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.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

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.

Bake until puffy and set, 12 to 15 minutes. Let cool completely.

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.

Use a small offset spatula to spread frosting on top of cookies.