Sugar-Free Sugar Cookies with Royal Icing

By Hklbrries

One of the hardest parts of life with diabetes is having to be ever-vigilant about indulgences like cookies. Sugar-free varieties may seem doomed to disappoint, but today's increasingly sophisticated selection of sugar substitutes has changed all that.

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"Believe it or not, sometimes sugar-free recipes allow the other flavors—like lemon, cinnamon, peanut butter and, of course, chocolate—to really shine through," says Liz Scott, author of The Complete Idiot's Guide to Sugar-Free Cooking & Baking (Alpha Books, 2012). So, bake up a few batches of these holiday staples and see for yourself just how tasty sugar-free can be.

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Tip: Using cake flour in cookie recipes creates a softer, melt-in-your-mouth consistency.

Ingredients

• Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar substitute
• 1 large egg
• 2 tsp vanilla extract
• 1 tsp lemon juice
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tsp baking soda
• 1/4 tsp salt
• Royal Icing:
• 2 cups granulated sugar substitute
• 1 large egg white
• 1/2 tsp lemon juice

Details

Servings 4
Adapted from healthcommunities.com

Preparation

Step 1

Cookies:

In a large bowl, with an electric mixer on medium, beat together butter and granulated sugar substitute for 2 minutes or until light and fluffy.

Add egg, vanilla extract and lemon juice. Beat for 1 minute or until well combined.

In another bowl, whisk together all-purpose flour, cake flour, baking soda and salt.

Add flour mixture to butter mixture in 3 batches, beating on low speed until dough forms. Do not overbeat.

Place dough on floured work surface. Form into 2 discs. Wrap in plastic. Refrigerate for 1 hour.

Preheat oven to 350 F. Line cookie sheets with parchment paper.

Roll out dough to 1/4-inch thickness, cut into 2-inch circles or other shapes, and transfer to the prepared cookie sheet. Bake for 10–12 minutes or until bottoms are lightly golden.

Cool cookies on wire racks and store in an airtight container.

Royal Icing:

In a blender, pulse sugar substitute to a fine powder.
In a medium bowl, whisk together sugar substitute, egg white and lemon juice until smooth.
Use immediately.


Nutritional Information:
Per cookie
67 calories
1 g protein
7 g carbohydrates
0.1 g fiber
0.6 g sugar
4 g fat
2.5 g saturated fat
14 mg cholesterol
41 mg sodium

Royal Icing
Nutritional Information:
Per cookie adds: 10 calories
0.2 g protein
3 g carbohydrates
0 g fiber
3 g sugar
0 g fat
0 g saturated fat
0 mg cholesterol
3 mg sodium