I have some recipes for sugarless sugar cookies, but I haven't made any of them yet. I'll share the recipes, though:
Rolled Natural Sugar Cookies
by Annie Berthold-Bond
Children love these colorful and festive holiday cut-out cookies that are made from whole foods and decorated with colorful fruits and vegetables. Not only will they not know what they are "missing" compared to decorating with candy, but there is a great chance that they will come to love this new tradition associated with the holiday season.
SIMPLE SOLUTION:* INGREDIENTS
1 cup unsalted butter
1 1/2 cups choice of whole foods sweetener (see substitute chart below)
3 teaspoons vanilla
2 3/4 cups organic whole wheat pastry flour
1/4 teaspoon salt
Cream the butter and _______ in a large mixing bowl. Beat in the eggs one at a time, then stir in the vanilla. Combine the dry ingredients in a small bowl, and stir into the butter mixture a bit at time, blending thoroughly as you go. Pat the dough into a ball, cover, and refrigerate for at least three hours or overnight.
Lightly flour a cutting board, and roll dough out to about 1/4-inch thick. Cut out cookies with cookie cutters. Decorate with colorful pieces of fruit, such as pieces of organic blueberry and cranberry, grated carrot, diced cucumber peels, and apricots. Place cookie on a lightly greased cookie sheet and bake in a preheated 350 F oven until golden, about 8 minutes.
Makes about 4 dozen cookies.
Sweetener Equivalents for 1/2 Cup of Sugar
Barley Malt: 1 1/2 cup
Date Sugar: 1 cup
Fruit Juice Concentrate: equal to sugar
Granular Fruit Sweeteners: equal to sugar
Honey: 1/3 cup
Maltose (from sprouted grains): 1 1/4 cup
Maple Syrup: equal to sugar
Molasses: 1/3 cup
Rice Syrup: 1 1/4 cup
Sorghum Syrup: 1/3 cup
Sucanat: equal to sugar
Organic sugar: equal to sugar
Tips for the Tradeoff
When a recipe doesn't call for any liquid, such as for cookies, choose a dry, granular sweetener such as date sugar, or the cookies will be too bread-like from the additional flour needed for proper consistency. When you substitute liquid sweeteners for dry, you will need to reduce or eliminate the liquid content of the recipe, and increase the flour. For breads and pies, flavorful fruit juice concentrates and other liquid sweeteners work wonderfully well.
For cakes and cupcakes that need to resemble as closely as possible "the real thing," for flavor, choose sorghum syrup or Sucanat.
Sugar-Free Cutout Cookies
(made with stevia)
1 cup butter
1/4 tsp white stevia powder
2 tsp almond extract or vanilla extract
2 & 1/2 cups sifted whole wheat pastry flour
In a large bowl, beat butter with stevia and extract until light and fluffy. With spoon, stir in flour until smooth and well-combined. Divide dough into 2 parts. Cover, and refrigerate for 2 hours. Preheat oven to 300 F.
Roll out dough, one part at a time, about 1/2" thick. Cut out cookies. Place 1" apart, on greased cookie sheet. Bake 20 - 30 minutes, or until light golden brown around the edges. Cool completely on wire rack.