Sugarless Sugar Cookies Recipes

SUGAR-FREE "SUGAR" COOKIES WITH SUGAR-FREE "SUGAR" ICING

Steps:

• Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
• Beat in egg until well blended. Beat in vanilla.
• Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
• Using desired cookie cutter, cut out desired shapes.
• Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
• Glaze cookies with Pyure Sugar Free Cookie Icing.
• Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
• Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
• If adding food coloring, add a drop at a time until desired color is reached.
• Refrigerate icing for 10 minutes until set.
• Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

SUGARLESS SUGAR COOKIES

Steps:

• 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.

SUGARLESS COOKIES

Steps:

• Preheat oven to 375°F.
• Lightly grease cookie sheets.
• Mix dry ingredients completely.
• Add remaining ingredients one at a time, mixing completely.
• Drop using teaspoon (not measuring spoon) onto cookie sheet.
• Bake at 375°F for about 12 minutes or until slightly brown on the bottom. Rotate and turn cookie sheets half way through.
• Cool completely on cooling rack.

SUGARLESS HEART COOKIES

Steps:

• In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool.

SUGAR-FREE NO-BAKE COOKIES

Steps:

• In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
• Add coconut and oatmeal and blend until mixed together well.
• On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
• Ready to eat in 1 hour.
• Keep in the refrigerator.

SUGARLESS HEALTH COOKIES

Steps:

• In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.

SUGARLESS COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dry ingredients, then add remaining ingredients. Dough will be thin.
• Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes.

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

EGGLESS SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.