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 (1 1/3 cups), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Simply Organic Cinnamon, Ground (2 tsp), Simply Organic Ginger Root, Ground (2 tsp), Ground Cloves (1/2 tsp), Simply Organic Nutmeg, Ground (1/2 tsp), and Kosher Salt (1 tsp).

In a large bowl, whisk together Truvia® Sweet Complete® Brown With a Hint of Molasses (1/2 cup), Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup), Farmhouse Eggs® Large Brown Eggs (2), and Molasses (1 Tbsp) until well combined. Still whisking, slowly pour in melted Unsalted Butter (1/2 cup) 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 (1/3 cup) 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.