This recipe for sugar free Halloween cookies produces a "sugar cookie" that is made without sugar. The cookies are rolled and baked, then decorated with sugar free royal icing. Read on to learn how to make sugar free Halloween cookies.

It can be tough for a diabetic child at Halloween. This recipe for sugar free Halloween cookies is great for anyone who is looking to reduce the amount of sugar they consume. The cookies are made with a Splenda sugar substitute, which stays sweet when baked. Other sugar substitutes may turn bitter when heated, so don't replace the Splenda with another sugar substitute without checking to see if it is recommended for baking.

Lay out two medium mixing bowls, and the following ingredients, before beginning:

• 1 cup unsalted butter
• 3/4 cup Splenda
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup non fat dry milk powder
• 2 tablespoons warm water

1. Mix the dry ingredients, and set aside.
2. Cream the butter until fluffy.
3. Add the eggs and vanilla and beat until well combined.
4. Blend in the Splenda.
5. Add the dry ingredients to the butter mixture gradually, beating until well combined.
6. Add in the warm water, and mix until absorbed.
7. Refrigerate the dough for 30 minutes.
8. Preheat oven to 325.
9. Roll out cookies and cut into Halloween shapes by hand or with cookie cutters.
10. Bake on a greased cookie sheet for about 8 minutes, or until lightly browned on the bottom.
11. Cool and decorate with Sugar Free Royal Icing

To make 2 cups of powdered Splenda, place 1 3/4 cups of Splenda and 1/4 cup of cornstarch in a blender or food processor and process until a smooth powder.

Substitute 1 cup of pumpkin puree for 1/2 cup of the butter. Add 1 tsp. ground nutmeg, 2 ½ tsp. cinnamon, ½ tsp. ginger , and 1 tbsp. orange zest to the batter. Mix in 2 cups of dried fruit, chocolate chips, and/or chopped nuts, and drop by tablespoons onto greased cookie sheets. Increase baking time to 12-15 minutes.