Christmas Cookies

I’ve always wanted to bake with Stevia, a sugar replacement. With Christmas round the corner, I thought why not make some healthy Christmas cookies. Stevia is entirely plant based, and it just tricks your tastebuds into thinking whatever you are eating/drinking is sweet but does not actually contain any sugar.

Christmas is round the corner, I managed to get my hands on some stevia and ready-made icing. So why not try to make some healthy Christmas cookies? (Plus insomnia/jetlag kicked in, I literally had nothing better to do being awake at 4am in the morning….)

Recipe adapted from gimmesomeoven.


85g unsalted butter, softened to room temperature
178g all-purpose flour
1 large egg
2 teaspoon gingerbread mix
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
30g sugar
40g powdered stevia
1 large egg
30g molasses/black sugar
1 teaspoon vanilla extract

(optional!)I added 1.5 tablespoon of cocoa powder as I wanted a chocolatey taste in my cookie but do note that this will dilute the gingerbread taste of your cookie!


1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.

2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.

3. Add in eggs, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.

4. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.

5. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 180°c and line a baking sheet with parchment paper; set aside.

6. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.

7. Bake for 10-15 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.8. Once the cookies are room temperature, feel free to decorate them as desired with the icing.

first time icing

Christmas Cookies, done. Happy holidays! 🙂

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