Sugar-Free Sugar Cookies That Actually Taste Like the Real Thing
Do you have spring fever? We sure do! If you are looking to cut back on sugar for yourself or someone in your family but still want to whip up a pretty plate of decorated cookies this Easter, these No-Sugar Sugar Cookies are exactly what you need. Made with SPLENDA Granulated Sweetener instead of regular sugar, they have a buttery shortbread-like texture that is perfect for rolling, cutting, and decorating — with only 30 calories and 1 gram of sugar per cookie.
Grab your favorite Easter cookie cutters — bunnies, eggs, flowers, carrots — and let the spring baking begin. These are the kind of cookies that look beautiful on a plate, hold up great in the mail, and disappear fast at any gathering. Recipe adapted from Splenda.com.
Quick Stats: Prep 10 min | Chill 1 hr | Bake 10–12 min | Makes 36 cookies | Only 30 cal & 1g sugar per cookie
These no-sugar sugar cookies are just as sweet and buttery as the originals — without any of the sugar. Decorate them any way you like for Easter.
Why These Are Our Go-To Easter Cookies
Made specifically for baking, SPLENDA Granulated Sweetener not only tastes just like sugar but measures cup for cup like the real thing. It stays sweet at high temperatures, which means it works beautifully in cookies, muffins, breads, and anywhere else you normally use sugar. The result is a cookie that has all the flavor and crispness of a traditional sugar cookie with a fraction of the calories and carbohydrates.
With a texture similar to a buttery shortbread, these cookies hold their shape beautifully when cut, making them ideal for detailed Easter cookie cutters. We found an adorable set with a bunny, egg, flower, and carrot shape — they practically scream spring.
Perfect For:
- Easter cookie decorating with kids — hands-on and fun at any age
- Easter baskets as a lower-sugar alternative to store-bought candy
- Spring bake sales and teacher gifts that look bakery-worthy
- Diabetic-friendly holiday treats — only 7g carbs and 1g sugar per cookie
- Cookie decorating parties with friends or family
- Bunny feet for our Low-Sugar Bunny Butt Cupcakes — these cookies are the base for the adorable bunny feet on top
A mix of cookie cutter shapes turns a simple dough into an Easter cookie platter. These hold their shape beautifully thanks to the chill step.
How to Make the Cookie Dough
The dough comes together quickly and requires just a few pantry staples. The combination of all-purpose flour and cake flour gives you the perfect balance of structure and tenderness. The small amount of vinegar in the recipe helps activate the baking powder for just the right amount of lift without making the cookies cakey.
1. Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper and set aside.
2. In a medium mixing bowl using an electric mixer or by hand, blend together the vegetable oil spread, SPLENDA Granulated Sweetener, and vanilla extract until completely combined.
3. Add the egg, water, and vinegar. Mix briefly until just combined.
4. Add both flours, salt, and baking powder. Mix on low speed until a dough forms. Do not overmix — stop as soon as the flour is incorporated.
5. Place dough on a lightly floured work surface and divide into two equal balls. Pat each half into a thick disc and wrap tightly in plastic wrap. Refrigerate for about 1 hour or until firm enough to roll out cleanly.
Dough Tip:
If your dough feels too soft or sticky after mixing, do not add more flour. Instead, chill it a bit longer. The cold firms up the fats and makes rolling much easier. You can also chill the cut-out shapes on the baking sheet for 10 to 15 minutes before baking if your kitchen is warm — this helps the cookies hold their shape.
Roll, Cut, and Bake
Once the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch thick. Cut with your Easter cookie cutters of choice and transfer to your prepared baking sheet. Re-roll the scraps gently to cut a few more.
6. Roll out chilled dough on a lightly floured surface to about 1/4 inch thick. Cut with your cookie cutters and place on the prepared baking sheet.
7. Bake for 10 to 12 minutes or until very lightly browned on the back. The tops should stay pale. Cool slightly on the baking sheet, then transfer to a wire rack to cool completely before decorating.
Decorating Ideas:
For sugar-free decorating, try Splenda’s Sweet ‘n Simple Powdered Sugar Glaze or search Splenda.com for zero and low-sugar frosting recipes. For a quick option, make your own sugar-free powdered sweetener by blending SPLENDA Granulated with 1 1/2 tablespoons cornstarch per cup in a high-speed blender until fine and powdery, then mix with a few drops of milk and food coloring. Pastel pinks, yellows, greens, and purples are perfect for spring.
Why SPLENDA Works So Well in Cookies:
SPLENDA Granulated Sweetener measures cup for cup like real sugar and stays sweet at high baking temperatures. It reduces the calorie and carbohydrate count in your favorite baked goods without changing the taste or texture. In this recipe, it creates a cookie with a beautiful shortbread-like crumb that is crisp on the edges and tender in the center.
Keep the cookies pale on top — any browning should only be visible on the back. This keeps your decorated surface smooth and light so the pastel colors pop.
No-Sugar Easter Sugar Cookies
Crispy, buttery cut-out cookies with zero sugar
Recipe courtesy of Splenda.com
Prep10 min
Chill1 hour
Bake10–12 min
Yield36 cookies
Carbs7g each
Ingredients
- 1 cup vegetable oil spread (such as Smart Balance or Country Crock)
- 1 cup SPLENDA Granulated Sweetener
- 1 tablespoon vanilla extract
- 1 egg
- 1 tablespoon water
- 3/4 teaspoon white or cider vinegar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
Part 1: Make the Cookie Dough
1. Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper and set aside.
2. In a medium mixing bowl using an electric mixer or by hand, blend together the vegetable oil spread, SPLENDA Granulated Sweetener, and vanilla extract until completely combined.
3. Add the egg, water, and vinegar. Mix briefly until just combined.
4. Add both flours, salt, and baking powder. Mix on low speed until a dough forms. Do not overmix.
5. Place dough on a lightly floured work surface and divide into two equal balls. Pat each half into a thick disc and wrap tightly in plastic wrap. Refrigerate for about 1 hour or until firm enough to roll.
Part 2: Roll, Cut, and Bake
6. Remove dough from refrigerator and roll out on a lightly floured work surface to about 1/4 inch thick. Cut with your Easter cookie cutters of choice and place on the prepared baking sheet.
7. Bake for 10 to 12 minutes or until very lightly browned on the back. The tops should remain pale. Cool slightly on the baking sheet, then transfer to a wire rack to cool completely before decorating.
Recipe Notes
- Texture: These cookies have a buttery shortbread-like crumb. They are crisp on the edges and tender in the center when baked to 10 minutes, or crispier all the way through at 12 minutes.
- Make-ahead: The dough can be wrapped and refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
- Decorating: For sugar-free decorating, try Splenda’s Powdered Sugar Glaze or make your own by blending SPLENDA Granulated with cornstarch until powdery.
- Cookie yield: This recipe makes about 36 cookies depending on the size of your cookie cutters. Smaller cutters will yield more cookies.
- Bunny butt cupcake feet: Use these cookies as the bunny feet in our Low-Sugar Bunny Butt Cupcakes — just cut them into small ovals and dip in white chocolate.
- Storage: Store in an airtight container at room temperature for up to 1 week. Undecorated cookies freeze well for up to 3 months.
Nutrition per Cookie (undecorated)
Nutrition values are for undecorated cookies. Icing and decorations will add additional calories and carbs depending on the recipe used.
Recipe by Heather · Better Living · Original recipe from Splenda.com
Shop SPLENDA for Sugar-Free Baking: Granulated SPLENDA No Calorie Sweetener
Whether you keep them simple or go all out with decorating, these sugar-free cookies are an Easter crowd-pleaser every time.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Baked, undecorated cookies store in an airtight container at room temperature for up to 1 week. Decorate on the day you plan to serve them for the freshest look.
Can I use butter instead of vegetable oil spread?
The original Splenda recipe calls for vegetable oil spread, which gives the cookies their tender shortbread-like texture and keeps the saturated fat lower. You can substitute butter, but the cookies will be slightly richer and may spread a touch more during baking. Chill the dough a bit longer if using butter.
Why two types of flour?
The combination of all-purpose flour and cake flour is what gives these cookies the perfect balance of structure and tenderness. All-purpose flour provides enough gluten for the cookies to hold their cut-out shape, while cake flour keeps the crumb delicate and fine. Using only all-purpose flour would make them tougher.
Are these cookies safe for diabetics?
Each undecorated cookie has about 7 grams of carbohydrates and only 1 gram of sugar, which is significantly lower than a traditional sugar cookie. As always, check with your healthcare provider about what fits your individual dietary needs.
Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend for both the all-purpose and cake flour. The texture will be slightly more delicate, so handle the dough gently and chill it well before rolling. Bob’s Red Mill and King Arthur both make reliable gluten-free blends that work well for cut-out cookies.
More Easter Baking & Spring Ideas from Better Living
These cookies pair beautifully with a full Easter celebration. Here are more recipes and ideas to round out your spring:
Low-Sugar Bunny Butt Cupcakes — use these cookies as the adorable bunny feet on top of the cutest Easter cupcakes ever
Sugar-Free Holiday Cut-Out Cookies — our Splenda Stevia version for a slightly different flavor profile
Peach and White Wine Glazed Ham — the ultimate Easter dinner centerpiece
Crustless Veggie Quiche — perfect for Easter brunch before the main event
Luscious Lemon Tart — a bright, elegant spring dessert for the grown-ups
DIY Easter Eggs with Silk Ties — a gorgeous Easter activity to do while the cookies chill
Lavender Shortbread Cookies — another elegant spring baking project worth bookmarking
13 Naturally Green Dessert Recipes — fun and festive for spring celebrations
The Easiest Easter Baking Project You Will Make This Year
With only 10 ingredients and 10 minutes of active prep, these no-sugar sugar cookies are proof that cutting back on sugar does not mean cutting back on fun. They are perfect for decorating with kids, gifting to neighbors, or just keeping in the cookie jar for a guilt-free treat all week long. The SPLENDA swap is completely seamless and the cookies taste every bit as good as the sugary originals.
Made these no-sugar sugar cookies? We would love to see your Easter creations! Leave a comment below and let us know how yours turned out.
The post No-Sugar Easter Sugar Cookies appeared first on Better Living.
