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Ingredients
| unsalted butter: 3/4 cup |
| vegetable oil-butter spread: 1/4 cup |
| Splenda: 1 cup |
| vanilla extract: 1 Tbl |
| egg substitute: 1/4 cup |
| water: 1/4 cup |
| distilled vinegar: 3/4 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| cake flour: 1 1/2 cups |
| salt: 1/4 tsp |
| baking powder: 1 tsp |
Sugarless Sugar Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
9 min -
Servings
48 serving(s)
Tags
- 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.