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Raspberry Sparkle Drop Cookies

 Raspberry Sparkle Drop Cookies
Betty Binder of Williamstown, Michigan uses Splenda and sugar-free gelatin to give these guilt-free cookies their sweetness. You can alter the gelatin flavor and color to your liking.
18 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1/3 cup sugar blend
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar-free raspberry gelatin


  • In a small bowl, beat the shortening, butter and sugar until well
  • blended. Beat in egg and vanilla. Combine the flour, baking powder,
  • and baking soda; gradually add to butter mixture and mix well.
  • Shape into 1-in. balls; dip tops in gelatin. Place 2 in. apart on
  • baking sheets coated with cooking spray. Bake at 350° for 8-10
  • minutes or until edges are golden brown. Cool for 1 minute before
  • removing from pans to wire racks. Store in an airtight container.
  • Yield: 1-1/2 dozen.
Nutritional Facts: 1 cookie equals 92 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 9 g carbohydrate, trace fiber,

2 of 2

Raspberry Sparkle Drop Cookies (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.