Gingerbread Crinkle Cookies

Preheat oven to 350 degrees F (180 degrees C) with racks positioned in the upper and lower thirds. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together All-Purpose Flour (165 g), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (2 tsp), Ground Ginger (2 tsp), Ground Cloves (1/2 tsp), Ground Nutmeg (1/2 tsp), and Kosher Salt (1 tsp).

In a large bowl, whisk together Truvia® Sweet Complete® Brown With a Hint of Molasses (110 g), Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (110 g), Large Eggs (2), and Molasses (1 Tbsp) until well combined. Still whisking, slowly pour in melted Unsalted Butter (110 g) until well combined.

Add dry ingredients to wet ingredients and stir with a wooden spoon or rubber spatula until just combined. Let stand until the batter firms up, about 10 minutes.

In a small bowl, combine Corn Starch (35 g) and Truvia Sweet Complete® Confectioners Stevia Leaf Sweetener (4 Tbsp).

Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and roll into a ball. Roll the ball in the confectioners-sweetener mixture, coating well. Then, holding the ball in one hand, use the fingertips of the other hand to pat a thin layer of confectioners’-sweetener mixture on the top and sides of the ball. (This will help achieve a good crinkle when the cookies bake.) Repeat with remaining dough, arranging the balls on the prepared baking sheets, 2 inches apart. Slightly press down each ball.

Bake, rotating halfway through, until cookies are puffed and golden, 14 to 16 minutes. Enjoy warm, or let cool completely on a wire rack.

Store in a sealable container.