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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.
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    1-1/2 dozen

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

  • 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.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 each: 92 calories, 6g fat (2g saturated fat), 19mg cholesterol, 56mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Reviews

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Average Rating:
  • rinnylin
    Dec 10, 2011

    I make these for Marines my husband works with and they go crazy over them! Thinking about making them for the Christmas cookie contest. I don't use sugar free Jello anymore because it has a chemical-like taste to me. Easy to make but I can't "shape into balls" because the dough is gooey but I still manage to dip them in Jello.

  • triple_threat
    Nov 3, 2011

    Very easy and quick to make, and the results are delicious. Especially good for last-minute bake sales, parties, etc.

  • EnidL
    Apr 16, 2011

    Unfortunately this recipe did not work out. the cookies did not spread out and they were dry. I checked my ingredients twice.

  • Izabella
    Apr 12, 2011

    Very good and versatile recipe. I used whole wheat flour and oatmeal flour at different times making them and no one knew it wasn't regular flour. I am diabetic and my husband has a heart condition so substitution is the name of the game when coming to eating treats. The rest of the family likes the changes too. So enjoy they are good.

  • sandythebud329
    Apr 12, 2011

    These sound great and I would love to try them but with regular sugar. Is the measurement for regular the same as the Splenda? Thanks!