Jackie Corser: Low Sugar Christmas Baking Recipes


Last Sunday, we took a look at low-sugar and sugar-free candy. Continuing the search for holiday desserts, this week we’ll be talking about low-sugar and sugar-free cookies and cakes. As discussed last week, I see fit to give prominence to people who, for health or other reasons, take care of themselves by eating sugary desserts. We’ve got your back!

Plus:Jackie Corser: Christmas Sweets

I love making Christmas desserts but the most important thing for me is to pay special attention to create a couple of sugar free or low sugar desserts for my guests who do not consume sugary items. This is a time of year to express love and kindness through our kitchen and to create a comfortable and welcoming family table.

And with this I couldn’t agree more!

Jacqueline Iannazzo-Corser is a contributing writer for The Monroe News and writes about food and recipes. She is a chef, co-owner of Public House, Opportunity Center Culinary Specialist at Arthur Lesow Community Center, and Adjunct Professor of Culinary Arts at Monroe County Community College. You can reach her at [email protected]

Easy Sugar Free Cinnamon Cookies

Cinnamon cookies

10 ago


2 eggs

2 tbsp. Water

5 teaspoons fructose sweetener

1 teaspoon ground cinnamon

1 ½ cups all-purpose flour

½ teaspoon bicarbonate of soda

¼ teaspoon salt


Beat the eggs and water until light and fluffy.

Beat in the sugar replacement and ground cinnamon.

Combine the flour, baking soda, and salt in a sieve then sift half of the dry ingredients over the egg mixture.

Fold to mix completely.

Repeat with the remaining dry ingredients.

Place a teaspoon on greased baking sheets, spaced 2 to 3 inches apart.

Bake at 375 degrees for 10 to 12 minutes.

Note: Double this recipe if you like. The presentation of this cookie will have a thick appearance. There are plenty of sugar free frostings on the internet if you choose to add.

Easy Sugar Free Snowball Cookies

snowball cookies

Makes 35 cookies


1 cup + 1 tbsp. Softened Butter

½ cup Splenda

2 teaspoons vanilla extract

1 ¾ cup all purpose flour

1 cup chopped pecans

¾ cup unsweetened powdered sugar


Preheat oven to 300 degrees.

Line a cookie sheet with parchment paper.

Using a mixer, mix the softened butter with Splenda on low speed in a mixing bowl. Add the vanilla extract.

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