How to Make Sugar-Free Sugar Cookies

No matter how many fancy, fluffy, gooey desserts you may come across, sometimes there is nothing better than an old-fashioned sugar cookie and a cold glass of milk. But these days we all want to avoid too much sugar and those extra calories. This simple recipe for sugar-free sugar cookies has none of the sugar but all of the "yum." Add this to my Recipe Box.

Instructions

1

Preheat your oven to 400 degrees Fahrenheit. Grease 3 to 4 cookie sheets with butter or cooking spray and set aside.

2




Combine 1/2 cup softened butter, 1/2 cup vegetable shortening and 1 cup Splenda granulated sweetener in a large mixing bowl. Cream the ingredients with an electric mixer set on low to medium speed.

3

Add 2 tbsp. whole milk, 1 whole egg and 1 tbsp. pure vanilla extract to the butter mixture and continue to beat with your electric mixer set on a low to medium speed. Because you are using Splenda instead of sugar, the mixture may not look as "creamy" as usual and may separate a bit when you add the egg, but that's okay.

4




Combine 2 1/2 cups self-rising flour and 3/4 tsp. fine sea salt in a separate mixing bowl and blend thoroughly. As you continue to beat the mixture with your electric mixer, gradually add the flour to the butter mixture until all ingredients are thoroughly and evenly combined.

5

Dust your hands with a little flour. Roll the cookie dough into 1-inch balls and place them approximately 2 inches apart on your greased cookie sheets. Gently press each cookie flat with the back of a spoon.

6




Bake your cookies at 400 degrees Fahrenheit for 6 to 8 minutes or until edges are lightly browned. Remove from oven and allow the cookies to completely cool. Store in an airtight container.