Description

Delightfully spiced Gingerbread Crinkle Cookies made with stevia sweeteners for a lower-sugar alternative. These soft, chewy cookies are rolled in a sweet corn starch and confectioners’ stevia mixture to create a signature crackled top. Perfect for holiday baking and enjoying warm or cooled.

Ingredients

Scale

Dry Ingredients

1 1/3 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 1/2 teaspoons Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Nutmeg
1 teaspoon Kosher Salt
1/3 cup Corn Starch
1/4 cup Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener

Wet Ingredients

1/2 cup Truvia® Sweet Complete® Brown With a Hint of Molasses
1/2 cup Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener
2 Large Eggs
1 tablespoon Molasses
1/2 cup Unsalted Butter, melted

Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C) with oven racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper to prevent sticking and for even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and kosher salt until they are well combined and uniform in color.
Combine Wet Ingredients: In a large bowl, whisk together the brown stevia sweetener, granulated stevia sweetener, eggs, and molasses until smooth. While whisking, slowly pour in the melted unsalted butter to fully incorporate the fat.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon or rubber spatula until just combined. Avoid overmixing to keep the cookies tender. Let the dough rest for about 10 minutes to firm up.
Prepare Coating Mixture: In a small bowl, mix together the corn starch and confectioners’ stevia sweetener; this mixture will coat the cookies to help form the classic crinkled texture.
Form and Coat Dough Balls: Scoop about 2 tablespoons of dough and roll into a ball. Roll each ball in the corn starch and confectioners’ sweetener mixture to coat completely. Then pat a thin additional layer of the mixture onto the top and sides of each dough ball, using your fingertips to ensure coverage. Arrange the coated dough balls spaced two inches apart on the baking sheets and gently press down slightly.
Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, rotating the sheets halfway through baking. The cookies should puff and turn golden brown on top.
Cool and Store: Enjoy the cookies warm or allow to cool completely on a wire rack. Store cooled cookies in a sealable container to maintain freshness.

Notes

Using stevia-based sweeteners reduces sugar while maintaining a traditional sweet flavor.
Rolling the dough in the corn starch and confectioners’ sweetener mixture before baking is key to achieving their signature crinkled top.
Do not overmix the dough to keep cookies tender and soft.
If dough is too soft to handle, chilling it briefly can help firm it up.
For best results, space cookies evenly to allow for proper spreading without sticking together.
Store cookies in an airtight container at room temperature for up to one week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Gingerbread cookies, crinkle cookies, low sugar cookies, holiday cookies, stevia sweetened, molasses cookies, spiced cookies