Sugar Cookies

I know, I know....Just the idea of  "sugar-free"  sugar cookies sounds like an oxymoron; but it can actually be done.  I came across this recipe a couple of years ago and have been making my favorite holiday decorated cookies and so far, everyone seems happy with the outcome.  Even my daughter's friends at college really like these cookies.  I am not sure where I got this recipe, and although I have searched the internet and found a couple that were similar, I did not find this exact one.

• 1 c. (2 sticks) I Can't Believe It's Not Butter
• 3 c. Splenda
• 2 eggs
• 4 t. vanilla
• 3 c. flour
• 1 t. baking powder
• 1/2 t. salt

Start by beating the butter in a large mixing bowl.  Add the Splenda a little at a time and beat well.  Once you have incorporated the Splenda into the butter, add the eggs and vanilla. 

 One thing you will notice after you beat the wet ingredients together, is that the batter will almost look separated and not as well incorporated as a normal cookie dough.  Don't worry...it will mix well once you add the dry ingredients.





Next add the dry ingredients.  Stir in your dry ingredients using a wooden spoon or spatula.  Notice that the dough looks like it might need more moisture to fully pull together; but no.  After you have incorporated all of the dry ingredients, use your hands to do the final mixing and it will come together in a great, smooth dough.  Wrap the dough in plastic wrap and put into the refrigerator for a couple of hours to chill.

After the dough is chilled, flour your surface and roll out dough to about 1/8 inch thick.  You can make them a little thicker if that is more to your liking.  You may want to work with about half the dough at a time, as this makes quite a few cookies.  Use your favorite cookie cutter shapes, depending on your holiday or occasion.  You can continue to take the trimmings from your shapes and re-roll your dough to use it all.  Put shapes onto a sprayed cookie sheet.  Bake at 325 F. for 8 minutes.  Allow to sit on the pan for a few additional minutes before removing to a rack to cool completely.

Your cookies need to be completely cooled before you decorate them.  The best thing I have found to decorate with and keep your cookies sugar free is Pillsbury Sugar-Free Vanilla Frosting.  This frosting lends itself well to food coloring and you can certainly then put your different colors into small zip bags and snip off the corners to use as piping bags.  You can always add a couple of drops of milk to the frosting if you feel like it is a little thicker that what you like or what you are used to using.  Use a small amount of icing and milk to thin it down if you would rather have a glaze for your cookies.  Just be sure to add the milk a little at a time and stir until you get the consistency that you are happy with.
Note:  At this point, you can add sprinkles in one of the many varieties that exist; but just remember that the sprinkles will add a small amount of sugar to your cookies.