Makes 25 cookiesCalories 60 Prep Time 10 minutesTotal Time 30 minutesMade with Splenda® Brown Sugar Blend
Ingredients
3 packed tablespoons Splenda® Brown Sugar Blend
½ cup unsalted butter, softened
¾ cup all-purpose flour
½ cup whole wheat flour
⅛ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
3 – 6 tablespoons ice water
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
60
Total Fat
4g
Saturated Fat
2.5g
Cholesterol
10mg
Sodium
25mg
Total Carbs
6g
Dietary Fiber
0g
Sugars
1g
Added Sugars
1g
Protein
1g
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using a hand-held or stand mixer, beat the Splenda Sweetener and butter together until fluffy.
In a separate bowl, whisk together both flours, baking soda, cinnamon, and salt. Beat the dry ingredients into the butter and sweetener mixture until well-combined. Mixture will be crumbly. With mixer on low, beat in ice water a tablespoon at a time, just until the mixture comes together to form a cookie dough.
Sprinkle some wheat flour on a flat, clean surface on the countertop and roll dough out ¼-inch thick. Use a small teddy bear-shaped cookie cutter to cut dough into teddy bear shapes. Place each cookie 3 inches apart on the baking sheet.
Bake for 10 – 12 minutes, until the edges of the teddy bear are light brown.
Remove and place cookies on a rack to cool. Enjoy, and store extra cookies in an air-tight container.
