A comfort cookie if there ever was one: soft, moist, and studded with sweet little cherry rubies. They’re also easy to make. Just mix, drop, bake and enjoy. And of course, they’re sugar free! I made these using Stevia In The Raw, but if you make them with sucralose I think you’ll get a similar good result. The sour cream lends a lot of moistness to the batter, as does the natural sugar in the cherries. Unlike many sugar free cookies, these actually spread, so no need to shape or flatten them before baking.
Sugar Free Sour Cream And Cherry Cookies
2 cups cherries, pitted and roughly chopped
2 teaspoons cherry extract
1/4 cup Stevia In The Raw or sucralose
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt or salt substitute
1/2 teaspoon nutmeg
1/2 cup butter, softened
1 egg
1 cup Stevia In The Raw or sucralose
1/2 cup fat free sour cream
1/2 teaspoon vanilla
1 teaspoon almond extract
In a medium bowl, stir together the cherries, cherry extract and sweetener, and set aside.
Whisk the flour, baking powder, baking soda, salt or substitute and nutmeg together in a medium bowl. In a large bowl, use an electric mixer to cream the butter, egg and sweetener together until light and fluffy. Use the mixer on low speed to stir in the sour cream and vanilla and almond extracts until the batter is smooth. Cover the bowl with plastic and put it in the refrigerator for an hour.
Preheat the oven to 375 degrees. Get the batter out of the fridge and fold in the cherry mixture. Don’t overmix, or the batter will lose its sour creamy whiteness and take on a lavender hue. Drop the batter by twelve rounded tablespoons on a greased or silicon-lined baking sheet, and bake for 15-18 minutes or until the bottoms are golden brown. You should have 18 large-ish cookies to show for your effort.
Go on, have another: taste more sugar free cookies
| Stuff That Works (we know cause we use it!) | |||
 silicone bundt pan 
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 Tornado Whisk 
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 9 in. springform
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 silicone baking set 
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