This cookie recipe uses Splenda and produces a batch of sweet goodies that will remind you of your youth.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons colored decorating sugar, or as needed (Optional)
Instructions
- Combine flour, baking powder, and salt in a bowl.
- Beat butter in a mixing bowl with an electric mixer on medium speed until creamy. Gradually add sweetener and beat until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture until just blended; do not overmix.
- Divide dough in half; pat each half into a circle and wrap tightly with plastic wrap. Chill until slightly firm, about 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Remove dough from the refrigerator. Working with one portion at a time, roll on a lightly floured surface to a thickness of 1/8 inch. Cut with cookie cutters and transfer shapes to the prepared cookie sheets. Sprinkle cookies with colored sugar.
- Bake in the preheated oven until the edges are lightly browned, 8 to 10 minutes. Cool briefly on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 57 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Very good resipe. I loved it. Easy, cookies came out great. Dough rolled out nicely.
These are pretty good, IF you use less flour. I ended up using about 3 cups like most people on here.
Way to dry. I could not get roll out the dough. It just crumbled.
Do NOT make this bad, bad recipe. These are more like biscuits than cookies and that was only after adding 3/4 cup of milk because the dough was obviously too dry. Even with adding the milk, the dough felt like clay dough rather then cookie dough. The cooking time took longer than expected by about 5 minutes. On the other hand, take the word, cookie, out of this recipe and you might have something.
I will probably make this again, though it is not my favorite. I had to bake it up to 11 minutes, and still it did not brown up quite right. Not a big deal since many people prefer it with little or no browning on the bottom. It is a tasty recipe, and worthy to be posted and tried.
I will never NEVER make these again! They were too dry. The taste wasn’t great for me either. I don’t think they are worth trying with 3 cups of flour instead of 4. Hated these. Will stick to my good old fashioned fattening full of sugar recipe.
also, using 3 cups four instead of 4 is a MUST.
I used 3 cups flour instead of the 4 cups. They really reminded me of my childhood, at Christmas time.
There is too much flour in this recipe. Works much better if you use 3 cups instead of 4.
Loved the cookies–BUT– i only used 3cups of flour AND I didn’t chill the dough. I rolled them walnut size, and flattened with bottom of glass and baked 10 min. They were perfect.
the most wonderful cookie I ever had
I also used splenda no calorie granular in this receipe as well as king arthur white whole wheat flour…it was in crumbles…I added 3/4 cup of water to get the dough to mix into a ball. I have not baked it yet but I think there may be to much flour on the ingredients. next time I will cut the flour to 3 cups instead of four IF I try this one again
Excellent cookies, I had to bake them 16 minutes to doneness on an airbake pan.
My boyfriend has type 1 diabetes and i wanted to make him v-day cookies! so i used this recipe with a few changes – first off, i only made half the recipes. then i substituted the Splenda “Sugar Blend” for the original Splend “Granular” (the Sugar Blend has real sugar in it, unlike the Granular which he can have). By doing that, I needed to double the amount of sugar I used because the sugar blend version is sweeter than regular sugar. So instead of 1/2 cup, I used 1. then from a tip on the splenda website, i added an extra teaspoon of vanilla extract (totaling it to 2 teaspoons instead of 1). i lightly sprayed cooking oil on the top so they would brown (because splenda granular doesn’t brown like regular sugar). i rolled the dough and let it sit in the fridge for 1 hour. after that i sliced the dough into 1/8 inch slices and baked then for about 10-15 minutes in 325 degrees. they came out pretty good!! a little dry though so maybe next time i’ll add a WEEE bit of water.