Indulge in the delightful blend of buttery goodness and a hint of cinnamon with these Butter Cookies. Made with cream cheese and a touch of Splenda, these cookies offer a satisfying treat that’s both soft and flavorful. Perfect for a guilt-free snack or to share with loved ones, these cookies are a wonderful addition to your baking repertoire.
YIELD:
- This recipe yields about 6 dozen Butter Cookies. Each cookie contains approximately 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein.
INGREDIENTS:
- 1 cup butter
- 8 ounces cream cheese
- 1/4 cup plus 1 tablespoon Splenda
- 1 egg
- 2 cups sifted soy powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
- Use an electric mixer to cream the butter and cream cheese together until well blended and soft. Add 1/4 cup of Splenda and continue to cream until the mixture is completely combined. Beat in the egg to create a smooth and creamy mixture.
- Sift the soy powder into a bowl, and then sift it again with the baking powder. This step helps combine the baking powder evenly and removes any lumps from the soy powder. Sift the combined powders into the mixing bowl with the butter mixture. Mix everything together until a soft and uniform dough forms.
- Transfer the dough to a covered container or wrap it in foil. Chill the dough for several hours. This chilling process will make the dough easier to handle and shape.
- Once the dough is thoroughly chilled, preheat your oven to 375°F (190°C). Prepare an ungreased cookie sheet.
- In a small plate or saucer, mix 1 tablespoon of Splenda with the ground cinnamon. Take a flat-bottomed glass, measuring cup, or a similar tool, and butter the bottom to prevent sticking. Dip the buttered cup into the cinnamon-Splenda mixture, then use it to gently press down on the cookie dough balls, flattening them slightly. Repeat this process for each cookie, using the cinnamon-Splenda mixture to add a flavorful touch to each one.
- Place the formed cookies onto the prepared cookie sheet. Bake in the preheated oven for about 8-9 minutes. Keep an eye on the cookies around the 8-minute mark to ensure the bottoms don’t brown too quickly. The cookies are ready when the bottoms have just started to develop a light golden color.
NOTE:
- Don’t butter the cookie sheet or spray it with nonstick cooking spray. Why not? These cookies are so rich, they practically float on the butter that cooks out of them. I had no trouble with them sticking-I had trouble with them sliding around the cookie sheet while they were baking! I call them The Incredible Migrating Cookies. Hopefully your cookie sheets are flatter
and your oven more level than mine.
These delectable Butter Cookies are a testament to the wonderful combination of rich butter, cream cheese, and the warmth of cinnamon. Their low carbohydrate content makes them a suitable choice for those looking to satisfy their sweet cravings while keeping their carb intake in check. Enjoy the delightful simplicity and flavor of these homemade cookies!
