Gingerbread Men Cookies with Truvía^® Cane Sugar Blend

Ingredients

• 3 cups (750 mL) all-purpose flour

• 1⁄2 tsp (2.5 mL) baking soda

• 1⁄4 tsp (1.25 mL) baking powder

• 1⁄2 cup (125 mL) (1 stick) unsalted butter

• 1⁄2 cup (125 mL) Truvía^® Cane Sugar Blend

• 2 tsp (10 mL) ground ginger

• 2 tsp (10 mL) ground cinnamon

• 3⁄4 tsp (3.7 mL) ground cloves

• 1⁄2 tsp (2.5 mL) finely ground pepper

• 3⁄4 tsp (3.7 mL) coarse salt

• 1 large egg

• 1⁄2 cup (125 mL) unsulfured molasses

Royal Icing*

Directions

• 1.  

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

• 2.  

  Place butter and Truvía^® Cane Sugar Blend in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture, mix until just combined. Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold, about 1 hour.

• 3.  

  Line baking sheets with nonstick baking mats; set aside. Roll out dough on a clean work surface to 1⁄4-inch thick. Using a 41⁄2-inch gingerbread man–shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes.

• 4.  

  Preheat oven to 350^°F (180^°C). Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack.

• 5.  

  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, using craft tweezers. Let dry completely 8 hours or overnight.