"Need a festive treat to enjoy this holiday season without all the guilt? The ginger cookies are soft 'n chewy and the eggnog dip is creamy 'n sweet – all with fewer calories!"
With the holiday season in full swing, I’ve been bringing out all my favorite sweets – cakes, cookies, candies, you name it. Tis the season to eat all the baked goods and celebrate, amirite?
I’ve also whipped up a few of my fan-favorite dessert dips for our friends, but as I was putting all the ingredients together I couldn’t help but mull over some of the feedback you guys have given me on the dessert recipes I’ve posted in the past. And the most notable of that feedback? That you loved the flavors, but wished the dip was a little… lighter. A little less calorie intensive, if you please.
I’m going to go ahead and assume that what this really means is that you love my dessert dips so much that you wish you could eat the whole bowl and not feel the “pounds” of guilt (hey, no shame, I’m right there with ya on this) and it got me to thinking… can that be done? Can I make one of my decadent dessert dips without making us all dread the inevitable New Year’s Resolution to get
back into shape?
As it turns out, the answer to that is a pretty big YES!
I stumbled across Born Sweet® Zing™ Baking Blend, a sweetener great for transforming all your baked goods into lighter treats. It’s made of stevia leaf extract and pure cane sugar and it’s only 5 calories (!!) per serving.
The Zing™ Baking Blend package states that it “bakes and browns” like sugar, so I thought I would put it to the test by making one of my wish-list dessert dips: soft and chewy ginger cookies with eggnog dip.
And guys, you know what? It totally worked!
I had to make some adjustments to the standard ginger cookie recipe, but it wasn’t anything that I didn’t already have in the house – in fact, I got to use less fattening ingredients and the cookies still looked (and tasted!) just like I hoped they would: soft and chewy and delicious.
I mean, just look at these cookies – they’re absolutely perfect!
When I decided to make a dessert dip masterpiece with Zing™ Baking Blend, I felt pretty confident that the cookies would do well, but I wasn’t so sure about the eggnog dip. How would Zing™ Baking Blend perform in a no-bake dip?
I got my answer in one word: excellent! It tasted just as good (if not better) than the other dips I’ve made with a cream cheese base.
Seriously guys, look at this scene. That could be you dipping the cookie. I want this to be you.
So there you have it! All the taste of a sweet and flavorful dessert dip without all the weighty guilt. I can’t wait to whip up this dip (and cookies!) for our friends this holiday season!
Skinny Ginger Cookies and Eggnog Dip
- 2 cup all-purpose flour
- 1/4 cup Zing™ Baking Blend plus more for rolling cookies
- 2 tsp ginger ground
- 1 tsp cinnamon ground
- 1/2 tsp cloves ground (can also use nutmeg)
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter softened
- 1/4 cup molasses
- 1 egg room temperature
For the Ginger Cookies
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Place some (about 4 tablespoons) Zing™ Baking Blend in a small bowl and set aside.
- In a medium bowl, sift together flour, Zing™ Baking Blend, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
- Using a stand mixer (or a hand mixer + large bowl), beat butter on medium high speed until fluffy, about 1-2 minutes. Add molasses to bowl; beat to combine. Add egg and mix until egg is broken and mixture appears watery, about 30 seconds.
- Drop mixer speed to low and slowly add the dry ingredients to the wet ingredients. Dough is ready when dry ingredients are no longer visible and dough is soft but not sticky.
- For measuring the cookie dough: If you'd like smaller cookies (1 inch wide), use a hearty tablespoon of ginger cookie dough. If you'd like larger cookies (2 inches wide), use 2-3 tablespoons of ginger cookie dough. Use your hands to roll cookie dough into a ball, then roll the balls in the bowl of Zing™Baking Blend until the cookie ball is coated. Place cookies 2 inches apart on the baking sheet.
- If making small cookies, bake for 7-9 minutes. If making large cookies, bake for 8-11 minutes. Cookies are done when the tops begin to crack or crinkle.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 5 days.
For the Eggnog Dip
- Using a stand mixer (or a hand mixer + medium, beat cream cheese on medium high until fluffy, about 1-2 minutes.
- Add Zing Baking Blend, nutmeg, cinnamon, eggnog, and rum extract to bowl. Beat for another 3-5 minutes until ingredients are thoroughly combined.
- Serve dip immediately in bowls with festive sprinkles on top (optional).