Gingerbread Men Cookies With Truvía Baking Blend

Gingerbread Men Cookies With Truvía Baking Blend

  • Total Time 1h

24 servings

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup Truvía Baking Blend
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon finely ground pepper
  • 3/4 teaspoon coarse salt
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • Sanding sugar, for decorating (optional)
  • Candy, for decorating (optional)
  • Dani Fiori's Royal Icing with Truvía Baking Blend:
  • 1 cup Truvía Baking Blend
  • 1 teaspoon cornstarch
  • 1 teaspoon meringue powder


Heat oven to 350° F.

Whisk together flour, baking soda and baking powder in a large bowl. Set aside.

Place butter and Truvía Baking Blend in bowl of electric mixer fitted with paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses.

Reduce speed to low. Add flour mixture and mix until just combined.

Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold, about 1 hour.

Line baking sheets with nonstick baking mats; set aside.

Roll out dough on a clean work surface to 1/4-inch thick. Using a 4 1/2-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes.

Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack.

Using white icing in a squeeze bottle, decorate gingerbread men as desired. While still wet, sprinkle with sanding sugar; let dry 10 minutes. Shake off excess sugar. Using additional icing, attach candy with craft tweezers. Let dry completely 8 hours or overnight.

Dani Fiori's Royal Icing with Truvía Baking Blend Directions: In a coffee or spice grinder, combine Truvía Baking Blend and 1 teaspoon cornstarch. Process on high speed until mixture resembles the consistency of confectioners’ sugar. Remove from processor; set aside. Using a hand mixer with the whisk attachment, mix together meringue powder with 2 tablespoons water until soft peaks form, about 1 minute. Using the beater attachments, add Truvía mixture; continue mixing until well combined, scraping down sides of the bowl as necessary.

Recipe reprinted by permission of Cargill. All rights reserved.

RecID 149