Whisk together the
All-Purpose Flour (3 cups)
Baking Soda (1/2 tsp)
Baking Powder (1/4 tsp)
in a large bowl. Set aside.
Unsalted Butter (1 stick)
Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup)
in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until fluffy. Mix in the
Ground Ginger (1/2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Ground Cloves (3/4 tsp)
Ground Black Pepper (1/2 tsp)
Coarse Salt (3/4 tsp)
, then the
Large Egg (1)
Unsulphured Mild Molasses (1/2 cup)
. Reduce speed to low. Add the flour mixture and mix until just combined. Divide the dough into thirds and wrap each in plastic wrap. Refrigerate until cold, about 1 hour.
Line the baking sheets with nonstick baking mats; set aside. Roll out the 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 them on a baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes.
Preheat oven to 350 degrees F (180 degrees C). Bake the cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on a wire rack.
Sugar-Free Royal Icing (to taste)
in a squeeze bottle, decorate the gingerbread men, as desired. While still wet, sprinkle with
Sanding Sugar (to taste)
; let dry for 10 minutes. Shake off the excess sugar. Using additional icing, attach
Candy (to taste)
using craft tweezers. Let dry completely for 8 hours or overnight.