Gingerbread Cookies with Royal Icing (diabetic)
Printed from Inclusive Kitchen — Gingerbread Cookies with Royal Icing
Gingerbread cookies have a long-standing tradition in holiday baking, dating back to the Middle Ages when they were often shaped into figures and decorated with gold leaf. Today, these spiced delights are a staple of Christmas celebrations, evoking warmth and nostalgia with every bite. This diabetic-friendly version maintains the classic flavors while reducing sugar and using alternative sweeteners, allowing everyone to indulge without the guilt.
The secret to these cookies lies in the blend of spices—ginger, cinnamon, and nutmeg—that create a fragrant aroma as they bake. The dough is easy to work with, and the cookies hold their shape beautifully, making them perfect for decorating. And let’s be honest, who doesn’t love a cookie that doubles as a holiday decoration? Just be careful not to eat all the icing before you finish decorating!
When it comes to royal icing, we’ve swapped out traditional powdered sugar for a blend of powdered erythritol and meringue powder, ensuring that your decorations are both beautiful and diabetic-friendly. This icing dries hard, allowing for intricate designs that will impress your guests. So, roll up your sleeves, gather your loved ones, and create a batch of these delightful cookies that everyone can enjoy, regardless of dietary restrictions.
As you bake, remember that the joy of gingerbread cookies isn’t just in the eating; it’s in the making. The laughter shared while rolling out dough and the creativity involved in decorating are what truly make this a cherished holiday tradition. So, grab your cookie cutters and let’s get baking!
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 0.75 cups erythritol
- 1 large egg
- 0.25 cups unsulfured molasses
- 2 cups powdered erythritol (for icing)
- 2 tablespoons meringue powder
- 2 tablespoons water
Instructions
- Begin by gathering your ingredients and equipment. You will need a large mixing bowl, a whisk, a rolling pin, cookie cutters, and a baking sheet lined with parchment paper.
- In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of ground ginger, 1.5 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. This blend of spices will give your cookies that classic gingerbread flavor.
- In another bowl, cream together 0.5 cups of softened unsalted butter and 0.75 cups of erythritol until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add 1 large egg and 0.25 cups of unsulfured molasses to the butter mixture, mixing until well combined. The molasses adds depth and moisture to the cookies.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can add a little more flour, one tablespoon at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out.
- Preheat your oven to 350°F (175°C). While the oven is heating, roll out the chilled dough on a lightly floured surface to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are firm but the centers are still soft. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling step is crucial for maintaining their shape.
- To make the royal icing, combine 2 cups of powdered erythritol, 2 tablespoons of meringue powder, and 2 tablespoons of water in a mixing bowl. Beat until the icing is smooth and holds stiff peaks.
- Transfer the icing to a piping bag or a zip-top bag with a small corner snipped off. Decorate the cooled cookies as desired, using your creativity to make festive designs.
- Let the decorated cookies sit at room temperature for at least 1 hour to allow the icing to harden. This will ensure your designs stay intact.
- Once the icing is set, store the cookies in an airtight container at room temperature. They can last for up to a week, but I doubt they’ll last that long!
- Enjoy your diabetic-friendly gingerbread cookies with a cup of tea or coffee, and share them with friends and family. Remember, the best part of baking is sharing!
Nutrition (per serving)
- Calories: 80
- Carbs g: 10
- Protein g: 1
- Fat g: 4
- Sugar g: 1
