Cripsy Sugar Cookie Recipe using Splenda Naturals
Like sugar cookies but looking to cut down on either calories or the amount of refined cane sugar you eat? Me too! I was recently sent some free samples of Splenda from Crowdtap so I made up a batch of traditional sugar cookies with Splenda Naturals as a replacement for the sugar, here is the recipe and results.
Preheat oven to 375 degrees..
Whisk together flour, baking soda, and baking powder in a small bowl.
In larger bowl, mix together butter and 3/4 cup Splenda Naturals until smooth, beat in egg & vanilla.
Slowly blend dry ingredients in to wet ingredients.
Roll heaping Tablespoons of dough into balls, placing on ungreased cookie sheet a few inches apart.
Wet bottom of drinking glass and dip in extra Splenda, use glass to press gently down on balls of dough.
Bake 8 to 10 minutes at 375 degrees or until golden on edges.
Let stand on cookie sheet two minutes before removing.
Ingredients:
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter (for softer cookies vegetable oil instead)
- 3/4 cup Splenda Naturals plus extra for dusting
- 1 egg (for softer cookies use 2 eggs)
- 1 teaspoon vanilla
Directions
Whisk together flour, baking soda, and baking powder in a small bowl.
In larger bowl, mix together butter and 3/4 cup Splenda Naturals until smooth, beat in egg & vanilla.
Slowly blend dry ingredients in to wet ingredients.
Roll heaping Tablespoons of dough into balls, placing on ungreased cookie sheet a few inches apart.
Wet bottom of drinking glass and dip in extra Splenda, use glass to press gently down on balls of dough.
Bake 8 to 10 minutes at 375 degrees or until golden on edges.
Let stand on cookie sheet two minutes before removing.
These cookies are crisp and airy! If you prefer a softer cookie use 2 eggs and vegetable oil instead of butter, you can even take out 1/4 of flour.
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