This recipe is actually one I got from my best friend’s mom several years ago. It’s the very best sugar cookie recipe I’ve ever made and I usually make them every year. This year, however, I switched the sugar with Fructevia to make very low sugar/low glycemic cookies. They are amazingly good!
Ingredients:
- 1 Cup Butter Crisco (1 stick)
- 1 Cup Fructevia Sweetner
- 3 eggs beaten
- 1 Cup buttermilk
- 4 Cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
Preheat oven to 350 degrees. Mix dry ingredients (flour, baking powder, baking soda, salt) together and set aside. Mix Butter Crisco, Fructevia, eggs, buttermilk and vanilla together in a large mixing bowl. Slowly blend dry ingredient mixture into the egg/Fructevia mixture. Drop tsp size portions onto a lightly floured cookie sheet. For rolling and using cookie cutters place in the fridge for 30 min. before handling dough. Work with only 1/3 of the dough at a time. Flour surface and rolling pin before rolling. Use floured cookie cutters.
Place cookies on floured baking sheet approx. 1 inch apart and bake for 8-10 min.
Cream Cheese Frosting (from Steviva.com recipes)
Non-sugar cookie with cream cheese frosting. I added the sprinkles for color, but their optional, of course.
- One 8 oz. package of Neufchatel cheese (or any low-fat cream cheese)
- 1 tsp vanilla
- 1/4 Cup Fructevia
Blend ingredients together in a medium mixing bowl. Set the cream cheese out and let it get to room temperature to soften before attempting to mix with other ingredients. This makes a really tasty, cream cheesy frosting for cupcakes, cakes, fillings or cookies.
The Clean Food Experiment 