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Raspberry Sparkle Drop Cookies Recipe

Raspberry Sparkle Drop Cookies Recipe

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 YIELD:18 servings


  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1/3 cup sugar blend
  • 1 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


  • 1. In a small bowl, beat the shortening, butter and sugar blend 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. Yield: 1-1/2 dozen.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional 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.

Reviews for Raspberry Sparkle Drop Cookies

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Reviewed 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."

Reviewed Nov. 3, 2011

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

Reviewed 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."

Reviewed 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."

Reviewed 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!"

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