Flower Cookie Pops Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners

NO-SUGAR SUGAR COOKIES

No-Sugar Sugar Cookies image

Indulge yourself with these guilt-free treats. Great for kids and adults!

Provided by Splenda

Time 1h30m

Number Of Ingredients 10

Ingredients

1 cup light butter, softened
1 cup Splenda® Granulated Sweetener
1 tablespoon vanilla extract
¼ cup egg substitute
¼ cup water
¾ teaspoon vinegar (white or cider)
1 ½ cups all-purpose flour
1 ½ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt

Steps:

In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
Add egg substitute, water, and vinegar and mix briefly.
Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
Preheat oven to 350°F. Lightly grease a baking sheet.
Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 110 calories

FLOWER POWER COOKIE POPS

Flower Power Cookie Pops image

Turn Betty Crocker® sugar cookie mix into colorful flower shaped cookie pops for perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 25

Number Of Ingredients 6

Ingredients

2 pouches Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1 cup butter, softened
2 eggs
1/4 teaspoon each red, yellow, green, blue and purple paste food color
25 paper lollipop sticks

Steps:

Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and eggs until dough forms. Divide dough evenly into 5 portions; tint each portion with different paste food color, kneading until blended.
Break off 2-inch portions of each color dough. On lightly floured surface, gently press dough portions together to form a large round, about 1 inch thick. Roll dough to 1/4-inch thickness. Cut with 3-inch flower-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 lollipop stick halfway into center of each cookie.
Bake 10 to 12 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg

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