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Fructose Sugar Cookies

Fructose Sugar Cookies

Heidi Miller

Heidi Miller

This recipe uses fructose as a sugar substitute and you must refrigerate the dough for 24 hours.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
  3. Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.
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Reviews

JANE DAVIES
10

JANE DAVIES

11/8/2003

I really enjoyed the taste, not too sweet. The spices really add a lot of flavour. Very recommended, big hit with children who like gingerbread cookies.

J2069
5

J2069

12/4/2003

It was a little too greasy for me...maybe I would have had better results using butter instead of crisco.

tensqueen12
4

tensqueen12

11/25/2006

not my favorite

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