Sugar Free Gingerbread Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl add the flour, brown sugar, salt, baking soda, cinnamon, ginger, cloves, and butter. Using your hands or a pastry cutter, blend the butter into the dry ingredients until it it’s mealy and resembles wet sand.

Step 2

Create a well in the flour mixture and add the molasses and milk. Mix on low speed until the dough comes together.

Step 3

Split the dough into 2 balls and wrap in plastic wrap. Refrigerate for 2 hours.

Step 4

Preheat oven to 350* F

Step 5

Roll the dough out to 1/2 -14 inch thick. Lightly dust surface and rolling pin with flour if needed. Keep the other dough ball in the fridge until you need to use it.

Step 6

Cut the dough into desired shapes using a cookie cutter. Ball up the scraps and repeat till all the dough is used.

Step 7

Bake the cookies for 8-11 minutes depending on the thickness and size of the cookie cutter.

Step 8

Cool in pan for 5 minutes before transferring to wire rack to cool completely.

Step 9

To make the icing, simply add 1 cup of the confectioners sugar with the butter and milk. Mix until well incorporated. Then add the other 1 cup confectioners sugar and mix until smooth. Add more milk if the icing is too stiff.

Step 10

Transfer icing to a piping bag and decorate cookies when cool.