I love Gingerbread cookies at Christmas, well I love gingerbread all year round but it’s just so festive having the smell of ginger & cinnamon wafting through the kitchen. They also make fab Christmas presents too all boxed up with tissue paper and red ribbon.
Traditionally they are full of sugar so I decided to try out a sugar free gingerbread version instead. These contain Stevia instead of refined granulated sugar so are still sweet but because there is no golden syrup or treacle they are on the lighter side.
Sugar free baking is on the rise however it’s so hard to totally eliminate sugar as it naturally occurs in so many foods so I guess it’s actually refined sugar free baking. Switching to a natural sweetener means you can still get the sweetness in your baking but just a better version.
I love ginger so I do tend to use a little more than the recipe but thought I’d stick to the norm for this sugar free gingerbread cookie recipe but if you like them strong then you can always add extra to your taste too.
- 225g butter
- 350g plain flour
- 225g Stevia
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp nutmeg
- 2 tsp ginger
- 1 egg
- Cream the butter & Stevia, then beat in the egg
- Mix all the dry ingredients together in a separate bowl
- Add the dry mix to the creamed butter mix a bit at a time until well combined & formed into a dough
- If you want to use cookie cutters then you need to wrap in clingfilm and chill
- Roll out the dough once chilled and use your favourite cookie cutters
- Place onto a lined baking tray leaving a little space around each cookie as they do spread a little.
- Bake for about 6-10 minutes at around 190c or gas mark 5 until the edges start to turn golden
- Leave them to cool on a rack to firm up
What do you think? Will you be trying out this version or sticking to the traditional recipe? Why not Pin it for later