Fall Sugar Cookies with Splenda Naturals

I received Splenda Naturals for free from Crowdtap for my review. All opinions and photos are my own.

SPLENDA Naturals Sugar & Stevia Sweetener Blend Tastes great as a sugar substitute. I made some sugar cutout cookies and swapped 1 cup of sugar with 1/2 cup of SPLENDA Naturals Sugar & Stevia Sweetener Blend. I don’t feel as guilty giving my kid an extra cookie when I know there is less sugar than a traditional cookie. While they tasted ok, they were the best. I’ll keep trying to find ways to bake with Splenda.

Sugar Cookies

1 C unsalted butter

1/2 Splenda Naturals

1 tsp vanilla extract

1/2 tsp almond extract

1 egg

2 tsps baking powder

3 Cs all purpose flour

1. Preheat oven to 350° F.

2. In a bowl, cream butter and Splenda until smooth,

3. Beat in extracts and egg.

4. In a separate bowl combine baking powder with flour.

5. Add gradually to cream mixture.

6. Separate into workable batches, roll out onto a floured surface and cut. (Cut closer to 1/4 inch rather than 1/8).

7. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Recipe Adapted from: http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/

Sugar Cookie Icing Recipe: http://www.veggiebalance.com/sugar-cookie-icing/

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