Soft, spiced ginger cookies just like grandma used to make… except with no refined sugar!
Satisfy your sweet tooth with this easy-to-make recipe for Refined Sugar-Free Ginger Cookies.
1. Info for Refined Sugar-Free Ginger Cookies
- Cook Time: 30 Min
- Total Time: 30 Min
- Servings: 24
- Calories: 133.14 kcal
2. Ingredients for Refined Sugar-Free Ginger Cookies
- 3/4 cup unsalted butter (softened)
- 1 cup coconut palm sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp. vanilla extract
- 2 1/3 cup all-purpose flour
- 1 1/2 tsp. baking soda
- 2 1/2 tsp. ground ginger
- 1 tsp. pumpkin pie spice (or cinnamon)
- 1/2 tsp. salt
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Place the butter and coconut palm sugar in a medium mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla extract and continue to beat until smooth, about 30 seconds.
Sift the flour, baking soda, ginger, pumpkin pie spice or cinnamon, and salt into the bowl. Beat on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
Divide the cookie dough into 24 balls, using about two tablespoons for each, and arrange the balls on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze the dough balls on a large plate or small baking sheet, and transfer to the prepared baking sheets for baking.
Preheat the oven to 350°F.
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow the cookies to cool and firm up on the baking sheets for 5-10 minutes, then use a spatula to transfer them to a wire rack to cool completely before serving.