Butter cookies... with #SweetSwaps by Splenda

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As a member of the Splenda 365 Sweet Swaps Team I've really become more aware of how much sugar I'm eating every day (don't ask... let's just says it's WELL over the suggested 6 teaspoons per day).  The Splenda Sweetener Products really make it so easy to make a smart choice to reduce the added sugar and calories in your recipes (while still satisfying your sweet tooth!).  To have a little taste test of our own... we decided to make a Sweet Swaps batch of our FAVORITE cookies.  You can call them butter cookies... we call them Aunt Prudy cookies!

Recipe for Aunt Prudy Cookies (#SweetSwaps)

3/4 lbs. butter (3 sticks) room temperature3 1/2 cups flour 1 cup Splenda No Calorie Sweetener, Granulated 1 tsp vanilla 1 egg (beaten)

Cream the butter. Mix with sugar, egg, and vanilla. Add flour 1 cup at a time.

Bake at 375° for 10 minutes. (until edges brown slightly)

I was going to try the recipe with the Splenda Sugar Blend... but then decided why not go calorie free with the sweetener (we're not going to talk about the butter right now... but you could also swap that out with a butter substitute)  :)  We've made Aunt Prudy cookies so many times that the recipe is kind of just done by memory... so I liked using the Splenda No Calorie Sweetener, Granulated because it actually measures cup for cup! No changes in measurements to our normal recipe.  When baking with Splenda products make sure you follow the directions on the Sugar to Splenda conversion charts (which you can find right on the product packaging).

Before Baking

Other than swapping out our normal 1 cup of sugar for 1 cup of Splenda No Calorie Sweetener, Granulated we continued our recipe as we normally would.  Mixed all of the ingredients together... worked my muscles with Aunt Prudy's old cookie press... baked up our treats in the oven... and then sat down for a little snack.  I think the cookies might have been a little bit more crumbly than usual.  That wasn't necessarily a bad thing (and it could also just be my brain insisting that they MUST be different if you use a different ingredient).  I can tell you that I ate more than a few (in the spirit of thorough testing).  I can tell you that when I asked Zoe if they were good she said "yep".  And, I can tell you that I couldn't keep Ana away from the cookie container.  She has deemed them as delicious as ever (and I will have to put the cookie can on a high shelf).

After baking

There are definitely some tips to keep in mind when baking with Splenda products.  One tip I was careful with: Baked goods made with Splenda No Calorie Sweetener, Granulated may bake more quickly than those made with sugar.  I was also glad to know ahead of time that when creaming butter with Splenda No Calorie Sweetener, Granulated your mixture might appear less smooth, and may separate upon the addition of egg (because the batter did look a little runny before adding the flour).  But, it's completely normal and you should just continue with the recipe.  One thing I didn't do... which I might try next time... it was suggested to use an additional teaspoon of vanilla extract per cup of Splenda Granulated to enhance flavor.  While we were all happy with the flavor... I wouldn't mind that little extra bit of vanilla.

So... I'm going to say our sweet swap was a success!  What do you think you might try for #SweetSwaps?

You can find additional tips and more recipes at www.Splenda.com.

Just about anywhere you love sugar, you’ll love SPLENDA No Calorie Sweetener! The SPLENDA Brand is dishing out 365 ways to swap sugar for SPLENDA® Sweetener Products. Visit www.365SweetSwaps.com for tips and recipes to help you save calories from added sugar all year long.

Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.