Sugarless Sugar Cookies
"Diabetics can enjoy a sugarless sugar cookie!"
- Ready In:
- 39mins
- Ingredients:
- 11
- Yields:
-
48 cookies
ingredients
- 3⁄4 cup unsalted butter
- 1⁄4 cup light butter
- 1 cup Splenda granular
- 1 tablespoon vanilla
- 1⁄4 cup egg substitute
- 1⁄4 cup water
- 3⁄4 teaspoon vinegar
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cake flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
directions
- Preheat oven to 350°.
- Lightly oil a cookie sheet and set aside.
- Blend together butters, Splenda and vanilla in a medium size mixing bowl.
- Blend until butter is softened.
- Add egg substitute, water and vinegar.
- Mix briefly.
- Add flours, salt and baking powder.
- Mix using low speed (or by hand) until dough is formed.
- Do not over mix.
- Remove dough from bowl and place on a floured work surface.
- Divide dough in half.
- Pat each half into a circle.
- Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
- Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
- Cut with cookie cutters.
- Place cookies on cookie sheet.
- Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
- Cool on a wire rack.
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Reviews
-
I made these for the first time for Dessert Fest on Christmas Eve, 2018 for my diabetic son in law. I did use real eggs though. Of the 33 people in attendance 33 loved them. I will be making them again. Thank you
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I am a baker and I baked these cookies for my diabetic customers and they loved them. Will make them again for them. -
OUTSTANDING!!! my 10 year old daughter made these with her Grandma - since Grandma and I are both posy-Gastric Bypass, we have special needs for desserts. These fit the bill perfectly. Everyone loved them!
RECIPE SUBMITTED BY
Katt8953
United States
I love to cook and collect cook books!
I enjoy reading and painting in my spare time. My babies are my four cats.
