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Recipe for Sugar Cookie Recipe

Substitutions like Splenda for sugar, margarine for butter, and whole wheat flour for bleached flour, creates a healthier a sugar cookie. Enjoy this recipe and make sure to decorate the cookies!


  1. 1 cup Splenda
  2. 2/3 cup low fat shortening, butter, margarine
  3. 2 Eggland's best eggs
  4. 1/2 teaspoon salt
  5. 1 teaspoon organic vanilla extract
  6. 2 tablespoons low-fat milk 3 1/4 cups whole wheat flour
  7. 2 1/2 teaspoons baking powder


In a large bowl combine margarine and Splenda. Add the eggs, extract, and milk. In a separate bowl mix the dry Ingredients with a wire wisk. Combine the dry Ingredients with the wet Ingredients. Mix with mixer until well combined. Next, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated.

With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

To bake, place cookies 1/2 inch apart on cookie sheets. Bake cookies 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.

Cherry Limeade Crinkle Recipe

Cherry Limeade Crinkles make the ultimate summer time snack. They incorporate the tastes of spring like cherry and lime while brining to mind the deliciously sweet and cold dink. Make these cookies to serve at your next summer barbecue.


  1. 1 cup unsalted butter or an alternative like margarine
  2. 1 cup Splenda
  3. 2 Eggland's best eggs
  4. 1/2 cup (from 6 oz. can) frozen limeade concentrate, thawed
  5. 3 1/4 cups sifted whole wheat flour
  6. 1 teaspoon baking soda
  7. 1 cup chopped and drained maraschino cherries
  8. 3 tablespoons Splenda for rolling cookies


In a large bowl, beat together butter or margarine and Splenda until fluffy. Beat in eggs and limeade concentrate. In a medium bowl, sift together flour and soda. Gradually beat into first mixture. Stir in cherries.

Cover and chill dough for 1-2 hours or overnight. Preheat oven to 375 degrees. Spray a large cookie sheet with non-stick cooking spray. Place remaining Splenda in a small bowl. Shape dough into 1 1/2-inch balls. Roll in sugar. Place 2-inches apart on cookie sheet. Bake for 8-10 minutes until golden. Cool for 5 minutes before removing from pan. Makes 5-6 dozen

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