Sugarless Sugar Cookies

Total Time
Prep 30 mins
Cook 9 mins

Diabetics can enjoy a sugarless sugar cookie!


  1. Preheat oven to 350°.
  2. Lightly oil a cookie sheet and set aside.
  3. Blend together butters, Splenda and vanilla in a medium size mixing bowl.
  4. Blend until butter is softened.
  5. Add egg substitute, water and vinegar.
  6. Mix briefly.
  7. Add flours, salt and baking powder.
  8. Mix using low speed (or by hand) until dough is formed.
  9. Do not over mix.
  10. Remove dough from bowl and place on a floured work surface.
  11. Divide dough in half.
  12. Pat each half into a circle.
  13. Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
  14. Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
  15. Cut with cookie cutters.
  16. Place cookies on cookie sheet.
  17. Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
  18. Cool on a wire rack.
Most Helpful

I am a baker and I baked these cookies for my diabetic customers and they loved them. Will make them again for them.

The Real Cake Baker August 27, 2007

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!

FireRose December 24, 2004