Are cookies made with Splenda as good as with regular sugar?

Question by Karen: Are cookies made with Splenda as good as with regular sugar?
Looked at sugar-free cookies at the grocery and the prices were so high that we want to bake our own. Any good recipes out there?

Best answer:

Answer by
It’s almost impossible to cover up the taste of artificial sweeteners, but that doesn’t mean that the finished product won’t be good.

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Posted by in Sugar Free Cookies and tagged with cookies, good, Made, regular, Splenda, Sugar | Trackback
  1. riza6 says:

    well maybe but if you put your own things it will change the sugar or maybe not

  2. crow2009 says:

    I like them taste the same. Look at the splenda site or the ADA.

  3. Zombie fight'n Mama says:

    you can try this one, my kids love it and there’s no sugar so they don’t run-a-muck

    Toddler Friendly Chocolate Chip Cookies (don’t let the name fool you it’s perfect for diabetics or people watching their weight and taste just like the real thing)

    1/3 cup stick butter, softened
    1 large egg
    1 teaspoon vanilla extract
    1/3 cup Splenda
    1/3 cup light brown sugar Splend version
    3/4 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup semisweet mini chocolate chips

    1. Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Splenda and brown sugar Splenda until combined.
    2. Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
    3. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
    4. Store in airtight containers at room temperature.

    Makes 2 dozen.

    you can also try this one

    Jello Cookies (my kids love it and so do I)

    1 3/4 c. all-purpose flour
    1/2 tsp. baking powder
    3/4 c. butter
    1 pkg. (4 serving) strawberry, sugar-free Jello
    1 egg
    1 tsp. vanilla

    Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mix, blending well. Roll out cookie dough and cut out shapes or force dough through a cookie press onto an ungreased baking sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown. Makes about 5 dozen.

  4. 3rdhundred says:

    Serving Size: 1 cookie.
    One of my favorite recipes is cookies made with splenda. This recipe with make enough cookies to serve a family of three or four.(equal portion)

    1 cup unsalted butter, softened
    1 cup SPLENDA® Sugar Blend
    2 large eggs
    2 teaspoons vanilla extract
    4 cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon salt

    Optional Garnishes: decorative candies and colored sugars


    Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

    Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture SPLENDA® Sugar Blend mixture, beating until blended. Do not over-mix.

    Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

    Preheat oven to 325 degrees F.

    Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to ⅛-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

    Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

  5. cookingkay1955 says:

    You need to be careful of things that say sugar free. Things with flour have a lot of carbs, flour is almost worst then sugar. Please check out the carb count on these things.

  6. grandmaj64 says:

    I always used Splenda as my husband and I are diabetics. Since they have come out with the Baking Splenda, I use that.—we love them.

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