Sugar Free Boston Cream Cookies
Sugar Free Boston Cream Cookies, a delicious no added sugar recipe for a soft cookie base topped with Vanilla Cream and Chocolate.
Servings: 20
Ingredients
- 2 cups Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Powder.
- ½ cup Butter. --Softened to room temperature.
- ¾ cup Sugar Alternative --Use a granular sugar alternative that measures like sugar and that can also be baked with.
- 1 tsp Vanilla Extract.
- ¼ cup Milk.
- 1 Sugar Free Pudding Mix
- 1 cup Milk
- 4 oz Whipped Topping --Like no added sugar or low sugar Cool Whip.
- 1 Sugar Free Chocolate Frosting . --Softened to room temperature
Instructions
- Prepare. Preheat your oven to 350 and prep your baking sheet(s) for nonstick. Parchment paper or a baking mat can work in this recipe.
- Dry ingredients. In a medium bowl, us a whisk to combine together your flour, cornstarch, and baking powder.
- Cream. In a large mixing bowl, cream together your softened butter with your sugar alternative. Then stir in your milk and vanilla extract.
- Combine. Add the dry ingredient from the first bowl to the ingredients in the mixing bowl and mix just until a dough forms.
- Bake. Use a medium cookie scoop to scoop out the cookie dough and place the cookies about one and a half to two inches apart on your baking sheets. Bake the cookies until the begin to turn golden brown (about 12 minutes).
- Cool. As soon as you take your cookies out of the oven, use the bottom of a measuring cup that is smaller in diameter than the size of your cookies (or similar item) to make an imprint in the top of the cookie that can hold your vanilla cream layer. Then allow the cookies to fully cool and set.
- Vanilla Cream. You can do this step while your cookies are baking in the oven. To make the vanilla cream layer, whisk together the pudding mix and one cup of milk. Once combined use a rubber spatula or similar item to fold in the whipped topping. Then refrigerate this for at least a half hour to set.
- Assemble. To assemble your cookies, first use a tablespoon to fill in the imprint in each cookie with your vanilla cream layer. Then top that with a dollop of the chocolate frosting (about one to two teaspoons).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
June 3, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 109kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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