These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make! In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices.
You can use store bought decorators icing for decorating gingerbread cookies which is sold in tubes or pouches. Another option is to make your own homemade royal icing and dye it the colors you’d like. You want to make sure that you are using an icing, not a frosting as they are two different things.
Molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture. Typical gingersnap cookies are crispy on the outside and just chewy on the inside and contain more ginger than molasses cookies. The great thing about homemade molasses cookies is that they freeze beautifully.
granulated or golden monk fruit sweetener or coconut sugar for paleo (you can also use raw or Demerara sugar if not low carb or paleo If it’s your first time making molasses cookies, here’s the break-down on how to make soft and chewy low carb molasses cookies: Line a large baking sheet with parchment paper and set aside.