- Cookies:
- 1/2 cup unsalted butter, softened
- 1/4 cup Pyure Organic All Purpose Stevia Blend
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Icing:
- 1/2 cup cornstarch
- 3 tablespoons Pyure Organic All Purpose Stevia Blend
- 2 tablespoons unsalted butter, softened
- 1/4 cup milk, or as needed
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
- Beat in egg until well blended. Beat in vanilla.
- Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
- Using desired cookie cutter, cut out desired shapes.
- Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
- Glaze cookies with Pyure Sugar Free Cookie Icing.
- Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
- Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
- If adding food coloring, add a drop at a time until desired color is reached.
- Refrigerate icing for 10 minutes until set.
- Spread or pipe over cooled Sugar Free “Sugar” Cookies. Use day of.