Frosted Ginger Cookies

5 from 1 vote

This cookie is richly spiced and has the same taste and texture as the traditional ginger cookie - crisp edges with a soft center. Top it off with a tangy sweetened drizzle of cream cheese and lemon.

Course Dessert

Cuisine American

Keyword cookie dough, dessert, ginger

Prep Time 10

Cook Time 12

Total Time 25

Servings

Calories 120kcal

Author Jenny Ross

Ingredients

Ginger Cookie:

3/4 cup butter softened, at room temperature
1 cup monk fruit granulated, plus more for rolling cookies
1 egg at room temperature
3 tablespoons molasses
1 cup almond flour
2 tablespoons glucomann powder
3/4 cup lupin flour
1 tablespoon psyllium husk powder
1/2 tablespoon xanthan gum
2 tablespoons collagen
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Lemon Drizzle

1/2 cup monk fruit powdered, or the liquid equivalent
1/2 tablespoon lemon juice 1/2 lemon
4 ounces cream cheese
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350ºF.
In a large bowl, beat 1 cup granulated monk fruit with butter until light and fluffy, about 5 minutes. Beat in egg and molasses.
In a medium bowl, stir together almond flour, glucomann powder, xanthan gum, lupin flour, collagen peptides, baking soda, and spices. Add to butter mixture and blend well.
Fill a shallow plate with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in more granulated monk fruit.
Arrange on a greased cookie sheet, press with the bottom of a glass, and bake until golden brown, about 12 minutes. Cool completely on the baking sheet.
For lemon drizzle: combine powdered monk fruit with lemon juice, vanilla, and cream cheese and stir until smooth. Scoop into a small ziplock bag and cut a small corner off to use it as a piping bag. Drizzle glaze over cookies once they have cooled.

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