For the cookies:
1 stick salted butter, softened to room temperature
1 ½ cup Splenda® Granulated Sweetener
2 room-temperature eggs
2 teaspoon vanilla extract
¼ – ½ teaspoon red food coloring
1 ½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoon baking powder
For powdered sweetener mixture:
½ cup Splenda® Granulated Sweetener
½ teaspoon cornstarch
Serving Size: 1 cookie
| Calories | 100 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Sodium | 45mg |
| Total Carbs | 11g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Added Sugars | 0g |
| Protein | 2g |
1. Preheat oven to 350ºF.
2. In a small blender or food processor, add ½ cup Splenda Sweetener and ½ teaspoon cornstarch. Blend on high for 30 seconds to form the powdered sweetener. Pour into a small bowl and set aside to use later.
2. In a bowl, beat together softened butter and Splenda Sweetener until smooth. Mixture will separate into little balls, and as you continue to beat it will come back together. Add eggs, one at a time, beating after each addition. Add vanilla and red food coloring, beating well.
3. In another bowl, sift together the dry ingredients- flour, cocoa powder, and baking powder. Beat the dry ingredients into the wet ingredients until evenly incorporated.
4. Roll into tablespoon-sized balls. Roll each ball in the powdered sweetener until completely well-covered. Place cookie dough balls on baking sheet, spacing out 3 inches apart. Flatten each ball into a cookie-shape disk for baking (cookies will not spread much).
5. Place in oven and bake for 7 minutes. Remove and let cool. Red Velvet Crinkle Cookies are delicious slightly warm!
Serving Size: 1 cookie
| Calories | 100 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Sodium | 45mg |
| Total Carbs | 11g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Added Sugars | 0g |
| Protein | 2g |
