Sugar Free Spice Cookie Recipes

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Beat butter and sugar in a large bowl with an electric mixer on medium speed. Add egg and vanilla; beat well. Mix flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour. Roll dough out to 1/4-inch thickness on lightly floured surface and cut out shapes. Bake in preheated 350°F oven for 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles.

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
• Cream butter and Splenda in large mixing bowl.
• Add pumpkin, eggs, and vanilla extract; beat until blended.
• Gradually add flour mixture into pumpkin mixture at low speed until combined.
• Stir in nuts, if using.
• Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
• Bake for 12 to 15 minutes, or until edges are golden brown.
• Remove to wire rack to cool completely.

Steps:

• Carefully measure each ingredient into layers in a 1 quart jar. Re-used glass ice tea jars work great as well. Judicious us of a slim rolled paper cone does wonders to keep the layers clean. If mix is to be shipped ingredients may be measured into a clear plastic disposable pastry bag or decorative food safe cello bag to reduce shipping weight and then carefully tied closed.
• Be sure to attach instruction card or label with the following directions: Combine above listed ingredients (from the list of "additionally to make cookies from mix") with 1 package of "Sugar Free Oatmeal Cookie Mix". Drop by cookie scoopfuls 1" - 2" apart onto parchment lined baking sheets. Bake 10 - 15 minutes at 350oF. Cookies do not spread much so will still be rather round and cake like. Allow to cool 5 minutes on baking sheets before carefully removing to cooling racks to completely cool. Store in a cool dry place.