Sugarless Heart Cookies Recipe

2 3 4
Sugarless Heart Cookies Recipe
Sugarless Heart Cookies Recipe photo by Taste of Home
Publisher Photo

Sugarless Heart Cookies Recipe

Read Reviews
2 3 4
Publisher Photo
These melt-in-your-mouth cookies are a wonderful treat, even for those not watching their sugar intake. It's fun to try various flavors of gelatin.—Becky Jones, Akron, Ohio
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder

Directions

In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool. Yield: about 3 dozen.
Originally published as Sugarless Heart Cookies in Taste of Home February/March 1996, p44

Nutritional Facts

1 cookie: 59 calories, 4g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 3/4 cup butter, softened
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  1. In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool. Yield: about 3 dozen.
Originally published as Sugarless Heart Cookies in Taste of Home February/March 1996, p44

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Reviews forSugarless Heart Cookies

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MY REVIEW
SKTerpstra User ID: 4231446 200582
Reviewed Oct. 4, 2012

"Almost tasteless even with a 4-serving pack of non-diet Jello. Not worth the effort."

MY REVIEW
bethstrick User ID: 4731030 9353
Reviewed Feb. 11, 2010

"I'm a really good baker...and I followed these directions exactly and while they were cute cookies...they tasted horrible. Tastes like I'm just eating flour. Should this possibly be one 6 0z pkg of jello??? It has zero taste!"

MY REVIEW
KJ1 User ID: 1778245 8893
Reviewed Feb. 12, 2009

"These are really yummy and easy!!!! Will def. make them again."

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