Holiday cooking time is right around the corner and I was determined this year to make something fun for Tommy and his toddler friends to enjoy without too much sugar. Healthy Mini Gingersnaps with Apple Cinnamon Icing sounds totally unhealthy and the exact opposite of “low in sugar”, but don’t fret, the amount of sugar that’s drizzled on each cookie is so little, that even I, the President of the sugar patrol say it’s just fine.
I tried making a coconut sugar based icing that would harden, but it came out not so tasty, so I decided to just keep the coconut sugar for the inside of the cookie, and use powdered sugar for the icing.
The cookie cutters I used in this recipe (check them out here) are also very small so they can have a few and learn shapes at the same time. Multi-tasking succeeded!
I should also mention, we just brought these cookies to a party, and the adults were pretty ‘into the shapes” as well. Just sayin.
In case you’re new to my site, a big rule of mine is to have several functional ingredients in every recipe I make. Functional meaning, there has to be some health benefits, not just empty calories. For desserts, this can sometimes be tricky, but low and behold I found 3.
This is honestly one of my favorite sweeteners, especially around Fall and Winter. It can really “warm up” so many desserts and muffins, AND it’s pretty out of control on the nutrition scale for a sweetener. This dark, rich syrup is really just a byproduct of turning sugar cane into its granulated form, so in some ways you can say it’s also sustainable. Blackstrap Molasses contains calcium, manganese, copper, iron, B6 and selenium, none of which are found in other sweeteners.
This beautiful spice is best known for its ability to control blood sugar levels. It also has tremendous antibacterial properties. Who knew?
Mini Gingersnaps with Apple Cinnamon Drizzle
3 cups whole wheat pastry flour
2 tsp turmeric
1 tsp cinnamon
1 tsp ginger
1 tsp sea salt
½ tsp finely ground black pepper
1 tsp baking powder
1 tsp baking soda
In a medium bowl, combine all of the dry ingredients with a whisk. Set aside
In large bowl, combine the butter, eggs, coconut sugar, molasses, and vanilla. Slowly add the dry ingredients to the and form into 1 large ball. Wrap and set in fridge for 30 minutes.
Preheat oven to 350.
Roll out dough on a lightly floured surface or pastry cloth to about ¼ inch thick. Punch out desired shapes with cookie cutters. Place onto cookie sheet lined with parchment paper or silicone pad. (highly recommended if you bake a lot) and bake about 5-7 minutes.
Transfer to wire rack or set aside to cool while you prepare icing.
1 cup powdered sugar
2.5 Tbsp apple cider
¼ tsp cinnamon
In small bowl, add powdered sugar, followed by remaining ingredients and mix well.
Drizzle with icing and let harden.
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