Save on Pinterest

Raspberry Sparkle Drop Cookies

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

1-1/2 dozen

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1/3 cup sugar blend
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar-free raspberry gelatin

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 each: 92 calories, 6g fat (2g saturated fat), 19mg cholesterol, 56mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

Recommended Video