These low-carb gingerbread cookies were just the thing to overcome holiday sweet cravings. They improved after resting for several days in the refrigerator … somehow the flavors all melded better into a single delicious *thing* instead of several distinct flavors.
I’m not sure if that melding would happen faster if I had used ginger powder instead of fresh minced ginger, or if there is a way I could have pressure-cooked the flavors into a meld before using them. Or, you could just wait it out.
As usual, these are low-carb, not “no-carb”, for several reasons, which I’ve outlined elsewhere.
This recipe does use artificial sweeteners; I’ve detailed my thoughts elsewhere.